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Food Chem

Title:		Herbicide reduction through the use of weedmat undervine treatment and the lack of impact on the aromatic profile and volatile composition of Malbec wines
Author(s):		Olejar KJ; Vasconcelos MC; King PD; Smart RE; Ball K; Field SK;
Address:		"Lincoln University, Department of Wine, Food, and Molecular Bioscience, Lincoln 7647, Canterbury, New Zealand; Eastern Institute of Technology, Department of Viticulture and Wine Science, Taradale 4112, New Zealand. Eastern Institute of Technology, Department of Viticulture and Wine Science, Taradale 4112, New Zealand. Smart Viticulture, PO Box 2033, Greenvale 3059, Vic, Australia. Eastern Institute of Technology, Department of Viticulture and Wine Science, Taradale 4112, New Zealand. Electronic address: kenneth.olejar@csupueblo.edu"
Journal Title:		Food Chem
Year:		2021
Volume:		20201026
Issue:
Page Number:		128474 -
DOI:		10.1016/j.foodchem.2020.128474
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Viticultural practices to control the undervine environment have relied on chemical herbicides. Herbicides usage has resulted in resistance by weeds, alterations in soil environments, as well as not meeting the needs of the organic market. Consequently, black and white weedmat was utilized to manage the undervine area over multiple vintages and its influence on the resultant wines examined. Apart from a difference in juice soluble solids, there was no impact on grape yield. In the 2017 vintage, black weedmat wines had the largest variation in aromatic profile when compared to control; additionally white weedmat was more closely related to the control. These differences had disappeared in the 2018 vintage with all wines having similar aromatic profile concentrations. Trained sensory panel could not discriminate treatment effects on wine flavor and aroma for either vintage. Ultimately, these findings support the use of weedmats in the viticulture setting to eliminate herbicide usage"
Keywords:		Adult *Herbicides Humans Middle Aged New Zealand Odorants/analysis Taste Vitis/chemistry/*growth & development Volatile Organic Compounds/*analysis Weed Control/*methods *Wine/analysis Aroma volatile compounds Herbicide reduction Sensory properties Underv;
Notes:		"MedlineOlejar, Kenneth J Vasconcelos, M Carmo King, Petra D Smart, Richard E Ball, Karen Field, Stewart K eng England 2020/11/12 Food Chem. 2021 May 1; 343:128474. doi: 10.1016/j.foodchem.2020.128474. Epub 2020 Oct 26"