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Metabolites

Title:		Cluster Thinning and Vineyard Site Modulate the Metabolomic Profile of Ribolla Gialla Base and Sparkling Wines
Author(s):		Skrab D; Sivilotti P; Comuzzo P; Voce S; Degano F; Carlin S; Arapitsas P; Masuero D; Vrhovsek U;
Address:		"Department of Food Quality and Nutrition, Edmund Mach Foundation, Research and Innovation Centre, Via Edmund Mach 1, 38010 San Michele all'Adige, TN, Italy. Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via delle Scienze 206, 33100 Udine, UD, Italy. Consorzio 'Friuli Colli Orientali e Ramandolo', Piazza 27 Maggio 11, 33040 Corno di Rosazzo, UD, Italy"
Journal Title:		Metabolites
Year:		2021
Volume:		20210520
Issue:		5
Page Number:		-
DOI:		10.3390/metabo11050331
ISSN/ISBN:		2218-1989 (Print) 2218-1989 (Electronic) 2218-1989 (Linking)
Abstract:		"Depending on the vineyard location, cluster thinning (CT) may represent an effective tool to obtain the desired grape composition and wine quality. The effect of 20% cluster thinning on Ribolla Gialla (Vitis vinifera L.) sparkling wine aroma, lipid compounds, and aromatic amino acid (AAA) metabolites composition was studied for three consecutive seasons in two vineyards located in the Friuli Venezia Giulia region, Italy. In the examined sparkling wines, the vintage meteorological conditions exhibited significant influences on the metabolic profile of the samples. Data were normalized by season, and the impact of the CT treatment was evaluated for each vineyard site separately. Crop removal showed a limited positive impact on aroma compounds in sparkling wines from vineyards located in the valley. Concerning the AAA compounds, their concentration was higher in the vineyard at the foot of the hills. Cluster thinning resulted in a drop in concentration, reducing the risk of atypical aging. Despite minor differences according to targeted metabolome profiling, the sensory analysis confirmed the effects of the CT treatment in the valley floor vineyard. Reducing crop in this site, where the yield was higher, promoted a moderate improvement of Ribolla Gialla sparkling wine. In contrast, for wine produced in the vineyard at the foot of the hills, the sensory analysis indicated a preference for wines from the unthinned control samples. Overall, the study indicates that cluster thinning is a viticultural technique that could potentially improve the quality of Ribolla Gialla sparkling wines, but only in situations of excessive grape production"
Keywords:		Ribolla Gialla aromatic amino acids cluster thinning lipids sensory analysis sparkling wine vineyard site volatile organic compounds;
Notes:		"PubMed-not-MEDLINESkrab, Domen Sivilotti, Paolo Comuzzo, Piergiorgio Voce, Sabrina Degano, Francesco Carlin, Silvia Arapitsas, Panagiotis Masuero, Domenico Vrhovsek, Urska eng LR 29 Dec 2016, n. 25, art. 3/Regione Autonoma Friuli Venezia Giulia/ ADP 2017/Provincia Autonoma di Trento/ Switzerland 2021/06/03 Metabolites. 2021 May 20; 11(5):331. doi: 10.3390/metabo11050331"