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J Sci Food Agric

Title:		Early leaf removal impact on volatile composition of Tempranillo wines
Author(s):		Vilanova M; Diago MP; Genisheva Z; Oliveira JM; Tardaguila J;
Address:		"Mision Biologica de Galicia (CSIC), Pontevedra, Spain. mvilanova@mbg.cesga.es"
Journal Title:		J Sci Food Agric
Year:		2012
Volume:		20111003
Issue:		4
Page Number:		935 - 942
DOI:		10.1002/jsfa.4673
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"BACKGROUND: Early defoliation is a very innovative technique in viticulture used for yield management. The effects of early leaf removal performed manually and mechanically at two different phenological stages, pre-bloom and fruit set, on the volatile composition of Tempranillo (Vitis vinifera L.) wines were studied. Volatiles were identified and quantified by gas chromatography. RESULTS: Early leaf removal only modified the total concentrations of C(6) compounds and acetates, whereas total alcohols, esters, volatile acids and terpenes remained generally unaffected. Early defoliation induced a significant reduction in C(6) compounds and increased the concentrations of acetates in Tempranillo wines. An effect of timing (pre-bloom vs fruit set) alone was observed for all acetates analysed. Regarding the method of defoliation (manual vs mechanical), significant differences in some ethyl ester (ethyl-2-methylbutyrate and ethyl octanoate) and volatile acid concentrations were observed among treatments. Ethyl octanoate, 2-phenylethyl acetate, 3-methylbutyl acetate and hexanoic acid, with OAV (odour activity value) > 1 and mainly fruity and floral odour descriptors, showed higher levels after early defoliation treatments compared with non-defoliated vines. Principal component analysis illustrated the difference in wines from defoliated and non-defoliated treatments based on their volatile composition. CONCLUSION: It can be concluded that early leaf removal significantly modified the wine aroma compounds, increasing or decreasing several of these compounds"
Keywords:		"Acetates/analysis/chemistry Agriculture/*methods Fatty Acids, Volatile/analysis/chemistry Fermentation Flame Ionization Food Handling Fruit/chemistry/*growth & development Odorants Principal Component Analysis Quality Control Saccharomyces cerevisiae/meta;"
Notes:		"MedlineVilanova, Mar Diago, Maria Paz Genisheva, Zlatina Oliveira, Jose Maria Tardaguila, Javier eng Comparative Study Research Support, Non-U.S. Gov't England 2011/10/05 J Sci Food Agric. 2012 Mar 15; 92(4):935-42. doi: 10.1002/jsfa.4673. Epub 2011 Oct 3"