Minimal pruning increases the concentration of aromatic precursors in viognier grapes
| Autor: | Etchebarne, Flor, Terblanche, Etienne, Iacono, Maria B., Leclercq, Lucile, Angenieux, Magaly, Saurin, Nicolas, Ojeda, Hernan |
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| Přispěvatelé: | ProdInra, Migration, Unité expérimentale de Pech-Rouge (PECH ROUGE), Institut National de la Recherche Agronomique (INRA), Delheim Wine Estate, Partenaires INRAE, National University of Cuyo, Bodega Catena Zapata, Ecole Nationale Supérieure des Sciences Agronomiques de Bordeaux-Aquitaine (Bordeaux Sciences Agro) |
| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: | |
| Zdroj: | 19. Journées Internationales de Viticulture GiESCO 19. Journées Internationales de Viticulture GiESCO, May 2015, Gruissan, France. 810 p |
| Popis: | National audience; Aromatic composition of grapes is essential to wine quality. A study was conducted over four years, under Mediterranean conditions in southern France, to assess the impact of different training systems on aromatic precursors in fruit of Viognier B. grapevines. Two training systems [vertical shoot positioning (VSP) and minimal pruning (MP)] were investigated during the 2010, 2011, 2013 and 2014 seasons. At harvest, 18 different compounds corresponding to 4 families of grape aromatic glycoside precursors were quantified in grapes and musts by Gas Chromatography with flame ionization detector (GC-FID): monoterpenes, C6 compounds, aromatic alcohols and C13-norisoprenoids (the latter only analysed in 2013 and 2014). MP significantly increased grape aromatic glycoside precursors concentrations, expressed in μg of 4 nonanol per kg of grapes, of C6 compounds (+38%), aromatic alcohols (+46%) and C13-norisoprenoids (+133%). The differences between MP and VSP were greater in 2014, a year with diminished potential of aromatic glycoside precursors (2014 < 2010 |
| Databáze: | OpenAIRE |
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