| Autor: |
Olivier GEFFROY, Marco LI CALZI, Kasper IBPFELT, Olivier YOBREGAT, Carole FEILHES, Thierry DUFOURCQ |
| Jazyk: |
angličtina |
| Rok vydání: |
2019 |
| Předmět: |
|
| Zdroj: |
OENO One, Vol 53, Iss 4 (2019) |
| Druh dokumentu: |
article |
| ISSN: |
2494-1271 |
| DOI: |
10.20870/oeno-one.2019.53.4.2459 |
| Popis: |
Aim: Rotundone and 3-isobutyl-2-methoxypyrazine (IBMP) are two potent aroma compounds responsible for pepper and bell pepper notes in red wines, respectively. The aim of the study was to modulate, through common viticultural practices, the volatile composition in these two molecules of Fer red wines from a temperate climate wine region with very cool nights, located in the southwest of France. Methods and results: Three viticultural practices (leaf removal 10 days after berry set, removal of lateral shoots, and delayed harvest 7 days after the control) were investigated in 2015 and in 2016. Rotundone concentrations up to 69 ng/L were found in experimental wines. IBMP concentrations were below perception level in wines from 2016 and below detection level in wines from 2015, a vintage with particularly hot climatic conditions between berry set and bunch closure. Delayed harvest induced an increase in rotundone concentration while leaf removal and the removal of lateral shoots had no significant impact on rotundone concentration. Delayed harvest and the removal of lateral shoots were the most efficient practices to decrease IBMP in wines. The three techniques made it possible to increase the odour activity values (OAV) ratio of OAV rotundone to OAV IBMP, with the greatest impact observed for delayed harvest. Conclusion: According to our results, delayed harvest appears to be the best practice to modulate the volatile composition of Fer wines toward an increase in the OAV rotundone to OAV IBMP ratio. Significance and impact of the study: Our results may assist local grape growers to modulate the volatile composition of their wines. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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