scholarly journals Impact of Grapevine Red Blotch Disease on Cabernet Sauvignon and Merlot Wine Composition and Sensory Attributes

Molecules ◽  
2020 ◽  
Vol 25 (14) ◽  
pp. 3299
Author(s):  
Raul Cauduro Girardello ◽  
Monica L. Cooper ◽  
Larry A. Lerno ◽  
Charles Brenneman ◽  
Sean Eridon ◽  
...  
Keyword(s):  
Descriptive Analysis ◽  
Soluble Sugar ◽  
Viral Disease ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Cabernet Sauvignon ◽  
Total Soluble Sugar ◽  
Primary And Secondary Metabolites ◽  
Wine Composition ◽  
The Impact

Grapevine red blotch disease (GRBD) is a recently identified viral disease that affects grapevines. GRBD has been shown to impact grapevine physiology and grape composition by altering specific ripening events. However, no studies have been reported on the impact of GRBD on wine composition and its sensory attributes. This study evaluated the impact of GRBD on wine primary and secondary metabolites, in addition to its sensory properties, when making wines from Cabernet Sauvignon and Merlot grapes during two seasons. Wines made with GRBD-impacted fruit were lower in ethanol content when compared to wines made with grapes from healthy grapevines. This was attributed to the lower total soluble sugar (TSS) levels of diseased grapes due to delayed ripening at harvest. GRBD impacted wine phenolic composition by decreasing anthocyanin concentrations and increasing flavonol concentrations in some instances. Additionally, proanthocyanidin concentrations were also consistently higher in GRBD wines compared to wines made from healthy fruit. Descriptive analysis demonstrated that GRBD can impact wine style by altering aroma, flavor, and mouthfeel attributes. However, the extent of GRBD impact on wine composition and sensory properties were site and season dependent.

scholarly journals Amelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of Grapes

Beverages ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 44
Author(s):  
Margherita Modesti ◽  
Colleen Szeto ◽  
Renata Ristic ◽  
WenWen Jiang ◽  
Julie Culbert ◽  
...  
Keyword(s):  
Sensory Attributes ◽  
Sensory Properties ◽  
Ozone Treatment ◽  
Cabernet Sauvignon ◽  
Negative Effects ◽  
Volatile Phenols ◽  
Post Harvest ◽  
Perceived Intensity ◽  
Wine Composition ◽  
Marker Compounds

Strategies that mitigate the negative effects of vineyard exposure to smoke on wine composition and sensory properties are needed to address the recurring incidence of bushfires in or near wine regions. Recent research demonstrated the potential for post-harvest ozonation of moderately smoke-exposed grapes to reduce both the concentration of smoke taint marker compounds (i.e., volatile phenols and their glycosides) and the perceived intensity of smoke taint in wine, depending on the dose and duration of ozone treatment. The current study further evaluated the efficacy of ozonation as a method for the amelioration of smoke taint in wine by comparing the chemical and sensory consequences of post-harvest ozonation (at 1 ppm for 24 h) of Cabernet Sauvignon grapes following grapevine exposure to dense smoke, i.e., ozone treatment of more heavily tainted grapes. Ozonation again yielded significant reductions in the concentration of free and glycosylated volatile phenols—up to 25% and 30%, respectively. However, although the intensities of smoke-related sensory attributes were generally lower in wines made with smoke-exposed grapes that were ozonated (compared to wines made with smoke-exposed grapes that were not ozonated), the results were not statistically significant. This suggests that the efficacy of ozone treatment depends on the extent to which grapes have been tainted by smoke.

Impacts of natural yield variances on wine composition and sensory attributes ofVitis viniferacultivars Riesling and Cabernet Franc

2018 ◽  
Vol 98 (4) ◽  
pp. 851-880 ◽  
Author(s):  
Andrew G. Reynolds ◽  
Lee Thomas Baker ◽  
Li Zhang ◽  
Mary Jasinski ◽  
Frederick Di Profio ◽  
...  
Keyword(s):  
Data Collection ◽  
Descriptive Analysis ◽  
Lake Ontario ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Bell Pepper ◽  
Grid Pattern ◽  
Cabernet Franc ◽  
Wine Composition ◽  
Sorting Tasks

Impacts of naturally-varying yields on composition and sensory attributes of Ontario Riesling and Cabernet Franc wines were investigated. The sites investigated represented five Vintners Quality Alliance sub-appellations. A grid pattern of sentinel vines was established in each vineyard for data collection. Yields were divided into categories [low, medium, or high (LY, MY, HY)] at harvest (2010, 2011) and replicate wines were made from each. Wines were subjected to sensory sorting tasks to confirm differences between yield categories and sites, and were thereafter subjected to descriptive analysis. All HY vines had higher clusters/vine, berry weights, and Ravaz indices. The HY Cabernet Franc wines had lower colour, anthocyanins, and phenols. Sensory sorting revealed differences amongst wines and descriptive analysis demonstrated several aroma/flavour attributes between yield categories. The HY Riesling wines had less fruit and honey and higher mineral and floral attributes, whereas HY Cabernet Franc wines displayed higher bell pepper, vegetal, and herbaceous characteristics and less fruit attributes. Riesling wines from Lincoln Lakeshore North and Niagara Lakeshore sub-appellations had higher mineral or vegetal attributes, Four Mile Creek had more apple/pear, and St. Davids Bench, Beamsville Bench, and Lincoln Lakeshore South displayed higher fruit and citrus. Escarpment Bench and Four Mile Creek Cabernet Franc 2010 wines had the highest bell pepper aroma, Lincoln Lakeshore North displayed the most earthiness, and Lincoln Lakeshore South had the most cooked fruit. In 2011, cooler sites adjacent to Lake Ontario displayed higher vegetal attributes. Zones of differing yields, dependent upon magnitudes of yield differences, can result in substantially different wine sensory properties.

scholarly journals Sensory analysis of Ontario Riesling wines from various water status zones

OENO One ◽  
2018 ◽  
Vol 52 (2) ◽  
pp. 145-171 ◽  
Author(s):  
James Willwerth ◽  
Andrew Reynolds ◽  
Isabelle Lesschaeve
Keyword(s):  
Water Status ◽  
Descriptive Analysis ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Tropical Fruit ◽  
Substantial Impact ◽  
Positioning Systems ◽  
Growing Seasons ◽  
Quality Threshold ◽  
Sensory Profiles

Aims: Determinants of the terroir effect in Riesling were sought by choosing vine water status as a major factor. It was hypothesized that consistent water status zones could be identified within vineyards, and, differences in wine sensory attributes could be related to vine water status.Methods and results: To test our hypothesis, 10 Riesling vineyards representative of each Ontario Vintners Quality Alliance sub-appellation were selected. Vineyards were delineated using global positioning systems and 75 to 80 sentinel vines were geo-referenced within a sampling grid for data collection. During 2005 to 2007, vine water status measurements [leaf water potential (ψ)] were collected bi-weekly from a subset of these sentinel vines. Vines were categorized into “low” and “high” leaf ψ zones within each vineyard through use of geospatial maps and replicate wines were made from each zone. Wines from similar leaf ψ zones had comparable sensory properties ascertained through sorting tasks and multidimensional scaling (2005, 2006). Descriptive analysis further indicated that water status affected wine sensory profiles, and attributes differed for wines from discrete leaf ψ zones. Multivariate analyses associated specific sensory attributes with wines of different leaf ψ zones. Several attributes differed between leaf ψ zones within multiple vineyard sites despite different growing seasons. Wines produced from vines with leaf ψ >-1.0 MPa had highest vegetal aromas whereas those with leaf ψ <-1.3 MPa were highest in honey, petrol and tropical fruit flavors. Vines under mild water deficit had highest honey, mineral, and petrol and lowest vegetal aromas.Conclusion: Results indicate that water status has a profound impact on sensory characteristics of Riesling wines and that there may be a quality threshold for optimum water status.Significance and impact of the study: These data suggest that vine water status has a substantial impact on the sensory properties of Riesling wines. Variability of leaf ψ within vineyards can lead to wines that differ in their sensory profiles. These findings were consistent among vineyards across the Niagara Peninsula. These strong relationships between leaf ψ and sensory attributes of Riesling suggest that vine water status is a major basis for the terroir effect.

The impact of grapevine red blotch disease on Vitis vinifera L. Chardonnay grape and wine composition and sensory attributes over three seasons

2019 ◽  
Vol 100 (4) ◽  
pp. 1436-1447
Author(s):  
Raul Cauduro Girardello ◽  
Vanessa Rich ◽  
Rhonda J Smith ◽  
Charles Brenneman ◽  
Hildegarde Heymann ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Sensory Attributes ◽  
Vitis Vinifera L ◽  
Wine Composition ◽  
The Impact

Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference

2014 ◽  
Vol 154 ◽  
pp. 90-101 ◽  
Author(s):  
Keren Bindon ◽  
Helen Holt ◽  
Patricia O. Williamson ◽  
Cristian Varela ◽  
Markus Herderich ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Consumer Preference ◽  
Sensory Properties ◽  
Vitis Vinifera L ◽  
Cabernet Sauvignon ◽  
Harvest Time ◽  
Wine Composition

scholarly journals The Impact of Optical Berry Sorting on Red Wine Composition and Sensory Properties

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 402
Author(s):  
Robert C. Bruce ◽  
Pauline Lestringant ◽  
Charles A. Brenneman ◽  
Hildegarde Heymann ◽  
Anita Oberholster
Keyword(s):  
Solid Phase ◽  
Reversed Phase ◽  
Sensory Properties ◽  
Gas Chromatography Mass Spectrometry ◽  
Cabernet Sauvignon ◽  
Minimal Impact ◽  
Color Parameters ◽  
Optical Sorting ◽  
And Control ◽  
The Impact

The impact of optical berry sorting was investigated using Grenache, Barbera, and Cabernet Sauvignon grapes from Yolo County, California in 2016. Optical sorting parameters were adjusted to remove underripe berries and material other than grapes using color parameters. Wines were made from three treatments, control (no sorting), sort (accepted material), and reject (material rejected by the optical sorter). The rate of rejection was approximately 14.9%, 3.9%, and 1.5% (w/w) for Grenache, Barbera, and Cabernet Sauvignon, respectively. Chemical composition in the finished wines was analyzed by the Adams-Harbertson assay and reversed-phase high-performance liquid chromatography for phenolics, and head-space solid-phase microextraction gas chromatography mass spectrometry for aroma profiling. In general, optical sorting was successful in removing underripe berries and material other than grapes as evidenced by lower ethanol levels and higher concentrations of total phenolics and tannin (due to the inclusion of material other than grapes) in wine made from rejected material. Despite this, no difference in final ethanol content and minimal differences in phenolic composition were observed between control and sort treatment wines for the three varieties studied. Differences were observed in the aroma profiles of the reject treatments for all three varieties compared to sort and control; however, few compounds differed significantly between the sort and control treatments. Descriptive sensory analysis revealed that panelists had difficulty distinguishing aroma, taste, mouthfeel, and color parameters among wines made from different treatments for all three varieties. Thus, optical sorting had minimal impact on wine sensory properties using the varieties and vineyards studied. Optical sorting may be used to differentiate and sort for different ripeness levels using color as a primary criterion; however, the impact on the resulting wine is likely dependent on the initial variability in grape ripeness.

scholarly journals Mitigating Grapevine Red Blotch Virus Impact on Final Wine Composition

Beverages ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 76
Author(s):  
Arran Rumbaugh ◽  
Raul Cauduro Girardello ◽  
Annegret Cantu ◽  
Charles Brenneman ◽  
Hildegarde Heymann ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Mitigation Strategies ◽  
Cabernet Sauvignon ◽  
Anthocyanin Accumulation ◽  
High Alcohol ◽  
Alcohol Content ◽  
Wine Composition ◽  
Diseased Fruit ◽  
Aroma Characteristics ◽  
The Impact

Grapevine red blotch virus (GRBV), the causative agent of red blotch disease, causes significant decreases in sugar and anthocyanin accumulation in grapes, suggesting a delay in ripening events. Two mitigation strategies were investigated to alleviate the impact of GRBV on wine composition. Wines were made from Cabernet Sauvignon (CS) (Vitis vinifera) grapevines, grafted onto 110R and 420A rootstocks, in 2016 and 2017. A delayed harvest and chaptalization of diseased grapes were employed to decrease chemical and sensory impacts on wines caused by GRBV. Extending the ripening of the diseased fruit produced wines that were overall higher in aroma compounds such as esters and terpenes and alcohol-related (hot and alcohol) sensory attributes compared to wines made from diseased fruit harvested at the same time as healthy fruit. In 2016 only, a longer hangtime of GRBV infected fruit resulted in wines with increased anthocyanin concentrations compared to wines made from GRBV diseased fruit that was harvested at the same time as healthy fruit. Chaptalization of the diseased grapes in 2017 produced wines chemically more similar to wines made from healthy fruit. However, this was not supported by sensory analysis, potentially due to high alcohol content masking aroma characteristics.

scholarly journals Effects of drought stress on germination and seedling growth of peanut ( Arachis hypogaea L.)

2021 ◽  
Vol 5 (2) ◽  
pp. first
Author(s):  
Thắng Thanh Trần
Keyword(s):  
Drought Stress ◽  
Water Movement ◽  
Starch Content ◽  
Soluble Sugar ◽  
Parenchyma Cell ◽  
Negative Effects ◽  
Shoot Height ◽  
Total Soluble Sugar ◽  
The Impact ◽  
Physiological And Biochemical

Peanut is am essential legume and has many uses, such as producing oil, food, and fodder. However, with the negative effects of climate change, drought is one especially of the important issues that reduce the yield of peanut. Thus, in this study, the impact of drought stress on the peanut growth was investigated by using PEG-6000 to block pathways of water movement. The changes in morphological, physiological, and biochemical during the peanut growth under drought were analyzed. In the drought condition (-2 bar), the germination time of seed increased but the percentage of germination seeds decreased by approximately 50% compared to control. Besides, the shoot height, the number of leaves, the total leaf area, root length, and fresh weight were lower than that of control. Drought stress made the formation quickly of secondary xylem and phloem. Also, the process of lignification in the phloem parenchyma cell increased. These cell walls were much thicker than those in the control root. In the drought stress, the physiological and biochemical analysis showed that the content of chlorophyll a, leaf relative water content, and starch content reduced significantly in comparison to control. Similarly, the photosynthetic intensity, the activity of cytokinin, and gibberellin decreased. The reverse pattern can be seen in the content of carotenoid, epicuticular wax, proline, and total soluble sugar, respiratory intensity, the activity of catalase, auxin, and ABA activity.

The relationship between sensory attributes and wine composition for Australian Cabernet Sauvignon wines

2011 ◽  
Vol 17 (3) ◽  
pp. 327-340 ◽  
Author(s):  
A.L. ROBINSON ◽  
D.O. ADAMS ◽  
P.K. BOSS ◽  
H. HEYMANN ◽  
P.S. SOLOMON ◽  
...  
Keyword(s):  
Sensory Attributes ◽  
Cabernet Sauvignon ◽  
Wine Composition ◽  
The Relationship
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