VARIETAL INFLUENCE OF AUSTRALIAN WARM-HOT

VARIETAL INFLUENCE OF AUSTRALIAN WARM-HOT CLIMATE CABERNETSAUVIGNON AND SHIRAZ VARIETIES ON WINE ESTERS COMPOSITION
Guillaume ANTALICKa, Campbell MEEKSa, Katja ŠUKLJEa, Alain DELOIREa, Leigh
SCHMIDTKEa
a: NWGIC-Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia
Telephone: +61 2 6933 4821
Fax: +61 2 6933 4821
Email: [email protected]
Key words: esters, vineyard, grape maturity, grape and wine metabolisms
Recent works have highlighted the role of esters in the perception of red and black-berry notes
typical of red wines aroma [1-4]. However, esters mainly derive from wine microorganism
metabolism during fermentation and formed during wine ageing [5-6]. Therefore, the
fermentation-derived origin of esters contrasts with the varietal character of red wines fruity
aroma.
This study aimed to assess how the grape variety and maturity could influence the
esters composition of 4 different red wines made in micro-scale vinification with the same
protocol. Wines were made in triplicate from warm-hot climate Cabernet-Sauvignon and
Shiraz grapes (Griffith, Australia). Grapes were harvested at two different maturity stages
according to a physiological index previously described by Deloire [7]. Thirty esters and a
range of other wine volatiles were quantified by HS/SPME-GC/MS. Ammonia, amino-acids
and lipids levels were also measured in the corresponding grapes.
Ethyl esters of branched acids concentrations were significantly affected by grape
maturity, increasing for Cabernet-Sauvignon and decreasing for Shiraz. This contrast might
originate from different Yeast Assimilable Nitrogen composition between the both varieties.
Ethyl esters of short-chain fatty acids (C4-C8) were the least impacted by the treatments
whereas higher alcohol acetates displayed the most obvious differences with contents from
1.5 to 15 fold higher in Shiraz wines than Cabernet Sauvignon wines regardless the level of
maturity. These unexpected high levels of acetates found in Shiraz wines were most likely due
to faster lipids degradation during Shiraz grape maturation. This study highlights for the first
time the impact of the grape lipid status on the ester composition of red wines as well as the
role played by the interactions cultivar/climate/grape maturity on yeast ester metabolism.
[1] Escudero et al. 2007
[2] Pineau et al. 2009
[3] Lytra et al. 2012
[4] Lytra et al. 2013
[5] Swiegers et al. 2005
[6] Antalick et al. 2012
[7] Deloire 2013
DEFOLIATION AND UV RADIATION IN THE VINEYARD INFLUENCES
COMPOSITION AND SENSORY PERCEPTION OF SAUVIGNON BLANC
WINE
Katja ŠUKLJEa,b#, Guillaume ANTALICKc#, Leigh SCHMIDTKEd, Klemen
LISJAKa, Alain DELOIREb,#
a
Agricultural Institute of Slovenia, Central Laboratories, Hacquetova ulica 17, 1000 Ljubljana, Slovenia
Stellenbosch University, Department of Viticulture and Oenology, Private Bag X1, Matieland 7602,
South Africa
c
Institute of Wine Biotechnology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
d,#
Present address: NWGIC-Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW, Australia,
2650
b
Email: [email protected]
Key words: UV light, esters, thiols, sensory analaysis
Past research on aroma of Sauvignon blanc has shown that methoxypyrazines, thiols
and esters are compounds significantly contributing to the distinct flavours of wines
from this variety and are also compounds characteristic of wines analysed in this study
[1-3]. The experimental design allowed us to compare wines from three different bunch
exposure treatments in the vineyard: one in which bunch exposure to sunlight was
increased due to the leaf and lateral shoot removal (M-LR), the other where UV light
was excluded by 99% of exclusion (LR-UV) and the third situation where bunch
microclimate was not modified throughout the growth and ripening phases (C). A tight
correlation was observed between wines from treatments receiving leaf and lateral
shoots removal and fruity aromas, whereas the C treatment (no defoliation) was
associated with acidity, green pepper and overall green attributes. Leaf and lateral shoot
removal in our study decreased the concentrations of 3-isobutyl-2-methoxypyrazine in
final wines, whereas UV light exclusion had no significant effect. Reduction of UV
light decreased the concentrations of 3-sulfanyl-hexan-1-ol (3SH) and 3-sulfanylhexyl
acetate (3SHA) in corresponding wines and the lowest 3SH concentration was found in
the C treatment. A decrease in the concentration of higher alcohol acetates and ethyl
esters of fatty acids in the wines were observed with UV light exclusion whereas the
concentrations of ethyl esters of branched acids were increased. Modified bunch
microclimate (light intensity) and UV light reduction can have a significant impact on
wine composition and sensory properties linked to varietal and fermentation-derived
compounds. Therefore, bunch microclimate modifications can aid in targeting a
particular wine style.
[1] Allen, M.S., Lacey, M.J., Harris, R.L. and Brown V.W. (1991) Contribution of methoxypyrazines to
Sauvignon blanc wine aroma. American Journal of Enology and Viticulture 42, 109-112.
[2] Dubourdieu, D., Tominaga, T., Masneuf, I., Peyrot des Gachons, C. and Murat M.L. 2006. The role of
yeasts in grape flavor development during fermentation: the example of Sauvignon blanc. American
Journal of Enology and Viticulture 57, 81-88.
[3] Benkwitz, F., Nicolau, L., Lund, C., Beresford, M., Wohlers, M. and Kilmartin P.A. 2012. Evaluation
of three key odorants in Sauvignon blanc wines using three different methodologies. Journal of
Agricultural and Food Chemistry 60, 6293-6302
PHENOLIC QUALITY OF GRAPES BY MEAN OF NON DESTRUCTIVE
FLUORESCENCE DETECTOR
Sandrine BELCHERa,, Benoît REYNAUDb, Naïma BEN GHOZLENc
a
Agroscope, route de Duillier 50, Case postale 1012, 1260 Nyon 1, Switzerland ;
Tél. +41 22 363 43 36, Fax +41 22 362 13 25, E-mail: [email protected]
bÉcole d’Ingénieurs de Changins, Nyon, Suisse E.mail: [email protected]
c ForceA, Institut d'Optique, Centre Universitaire Paris Sud, Orsay, France,
E-mail: [email protected]
Keywords: non destructive, fluorescence detector, anthocyanin, ripening,
Traditionally grape ripening was monitored by determining sugar and acidic content.
Since a few years, the wish of having information concerning also the phenolic content
and above all the anthocyanin levels of red grapes is another key factor for obtaining
and adjusting the further wine quality. All of the classical methods are destructive and
mainly time consuming, that why novel technologies using optical non destructive
monitors had appeared on the market. The Multiplex® is a portable, multiparametric
device based on fluorescence. It measures chlorophyll as well as constitutive or induced
polyphenol (flavonoids, anthocyanins) using their "screen effect" on the chlorophyll
(situated more deeply in berries). It has been successfully tested by Agroscope either in
vineyard or in laboratory condition, focusing on main representative of Swiss varieties
or new emerging grapes developed for their resistance or phenolic capacity. The
monitoring of anthocyanin during ripening was fully correlated with classical laboratory
analysis. The discriminative response of the device during the monitoring of a network
of Gamaret vineyards that exhibited various sugar/acid ratios was also strudied.
Although absolute indices measured by the Multiplex® could be subject to "terroir
effect", it gave usefull relative information concerning both phenolic and technologic
ripening, as well as interesting cartography of the fields (integrated GPS). Other
phenolic compounds related to grape quality (like flavonols induced by nitrogen-waterstress or stilbens induced by the presence of botrytis) are currently being investigated.
ETUDE ROUMAINE
LA DYNAMIQUE DES CERTAINS MICROÉLÉMENTS (Cr, Mn, Zn, Cu) DANS LES
SISTÈMES SOL - VIGNE - VIN. ÉTUDE DE CAS: VIGNOBLE AVERESTI (DÉP. VASLUI,
ROUMANIE).
BULGARIU DUMITRU, RUSU CONSTANTIN, RUSU EUGEN, DULUTE CONSTANTIN
L' étude a été réalisée sur des échantillons de sol et de vigne prélevés à
partir de vignoble Averesti (Vaslui, Roumanie) et on a suivi la distribution et la
dynamique dans les systees sol – vignes et puis dans les vins obtenus, des oligoéléments suivants: Cr , Mn, Cu et Zn . Des échantillons de sol ont été prélevés dans
les horizons de profils représentatifs, à savoir les horizons supérieurs (0-50 cm
intervalle de profondeur) et sur la surface (environ 1 hectare), à proximité de
profils de sol. Des mêmes surfaces ont été échantillonnés des vignes à différents
stades de végétation. Enfin ont été analysées les variétés des vins produites. Les
analyses ont été effectuées dans les laboratoires de la Faculté de géographie et de
géologie à l'Université "Alexandru Ioan Cuza" de Iasi et notamment: (i) l'analyse
chimique et minéralogique des sols, (ii) la détermination des contenus totales et le
niveau des formes mobiles ( biodisponible ) des éléments traces dans les sols, (iii)
la détermination de la teneur totale en oligo-éléments dans les différentes parties
anatomiques ( racines , tiges, feuilles , pousses, raisin ) de la vigne (iv) déterminer
la teneur totale en micro-éléments de variétés de vin produit. Les données ont
révélé un certain nombre de nouveaux problèmes liés à la distribution et la
dynamique des éléments traces dans les systèmes de sol - vigne - vin : (i) les
distributions sur le profile, les associations et les corrélations géochimiques entre
les oligo-éléments étudiés ont un caractere spécifique, (ii) la part elevee des
fractions mobiles (biodisponible) d'oligo-éléments et des modes particuliers
d’association à des composants chimiques et minéralogiques des sols, (iii) La
teneur moyenne de la vigne et des vins sont proportionnels aux formes mobiles (
biodisponible) des éléments traces dans les sols, (iv) les corrélations sol - vigne vins sont généralement positifs, puissant, surtout pour les fractions mobiles d'oligoéléments étudiés.
RETENTION ET DEGRADATION DE PESTICIDES VITICOLES DANS DES
BIOBEDS EN SUISSE
Nathalie DAKHEL ROBERTa, Noémie GUISOLANa, Jean-Philippe BURDETa,
Stéphane BURGOSa
a
Ecole d’ingénieurs de Changins, route de Duillier 50, 1148 Nyon, Suisse
tél : +41 22 363 40 49
E-mail: [email protected]
Mots clés : effluents, pesticides, épuration, biobeds, rétention, dégradation
Les pesticides sont indésirables dans les vins, mais aussi dans le milieu naturel. Pour limiter
les pollutions ponctuelles, l’épuration des effluents viticoles est indispensable. L’objectif de
ce travail était de tester l’efficacité des biobeds à épurer des eaux contaminées en pesticides
dans les conditions viticoles et pédo-climatiques suisses. A cette fin, 15 mini-biobeds (70 L)
ont été conçus et testés avec 5 biomix différents. Des eaux contaminées en pesticides ont été
apportées sur les biobeds, fermés à leur extrémité, à des volumes proches de ce qui est attendu
dans la pratique, mais à des concentrations dix fois plus élevées (33 et 50 mg L-1). Après 16h
de contact, les biobeds ont été ouverts et l’eau de percolation analysée par LC-MS/MS
(SECOE, Genève). Cette opération a été répétée 3 fois à 3 semaines d’intervalle. Quatre mois
après le dernier traitement, les biomix ont été échantillonnés et analysés (HPLC-UV-DAD).
Une partie des biomix a été stockée à température externe, humidifiée pendant 2 mois, et
analysée au bout d’un an.
Les biomix retiennent entre 85 et 99,5% des pesticides ; ceux contenant du compost étant les
plus efficaces. Les biomix sans compost et constitués majoritairement de terre (70% vol.) ont
posés des problèmes de réduction. Dans tous les cas, la concentration en pesticides à la sortie
des biobeds reste assez élevée, entre 0,1 et 5,1 mg L-1. Sans surprise, les pesticides les plus
hydrophobes (trifloxistrobine) sont mieux retenus que les plus hydrophiles (diuron). Les
analyses des biomix 4 et 13 mois après le denier traitement ont montré que certains pesticides
étaient fortement dégradés (diuron, trifloxistrobine) tandis que d’autres étaient stables
(terbuthylazine, fludioxonil). Nos résultats montrent que les biobeds sont de bons outils pour
limiter les pollutions ponctuelles, mais qu’il reste à bien définir comment et où évacuer les
eaux épurées et les substrats usagés dans le contexte légal, environnemental et cultural suisse.
Remerciements : Merci à Mathieu Coster, service d’écologie de l’eau du canton de Genève,
pour les analyses LC-MS/MS.
VINE WATER STATUS AND AROMA POTENTIAL. THE CASE OF
GRENACHE NOIR AND SHIRAZ GRAPES.
De Royer Dupré N.a,b, Razungles A.b, Payan J.C.c, Salançon E.c, Ojeda H.d,e,
Schneider R.e
a
Fondation Jean Poupelain, F-16100 Javrezac
Montpellier SupAgro - INRA, UMR 1083, 2 Place Pierre Viala, bâtiment 28, F-34060 Montpellier,
phone number: +33 (0)4 99 61 23 11, fax number: +33 (0)4 99 61 28 57.
c
IFV, F-30230 Rodilhan
d
INRA, UMR999, F-11430 Gruissan
e
UMT QUALINNOV, F-11430 Gruissan
b
E-mail: [email protected]
Keywords:
Ammonium, yeast assimilable amino acids, dimethylsulfide potential, vine water
status
Contribution
Ammonium and amino acids are key elements for wine fermentation but also for
wine aroma quality, since the yeast nitrogen metabolism is responsible for the
formation of ethyl esters, fusel alcohols and their acetate. At low level,
dimethylsulfide has been identified as an enhancer of the fruity notes, partly
conferred on the wines by those esters. It is generated during wine storage from the
so-called dimethylsulfide potential, that have been shown to be mostly composed by
S-methylmethionine (SMM). As an amino acid derivate, SMM biogenesis in grapes
is certainly linked to the vine nitrogen metabolism.
We performed experiments on Grenache noir and Shiraz. Those two varieties were
chosen as they broadly occur in the Mediterranean vineyards and present opposite
behavior regarding the stomata regulation. Three irrigation treatments were carried
out, compared to a non-irrigated treatment. The vine water status was evaluated by
the predawn leaf water potential and the carbon isotope composition of grape sugar
(δ13C) measurements. In order to quantify the impact of vineyard water status on
ammonium, yeast assimilable amino acids and dimethylsulfide potential levels in
grapes, clusters sampling were performed during the last weeks of maturation. The
data, including classical parameters, were treated by PCAs. We could observe that
water deficit induced a noticeable accumulation of yeast assimilable amino acids in
berries during ripening on Grenache noir. Dimethylsulfide potential levels followed
the same trend. On the contrary, ammonium decreased slowly during maturation in
water stressed modalities. These results will be compared to those obtained on Shiraz
in 2013, to identify eventual differences between the two varieties.
MAPPING ANTIOXIDANT PROPERTIES IN MICROTERROIR GRAPES FOR
SPARKLING WINES
Mariana DULLIUSa*, Jorge DUCATIb,c, Magno BOMBASSAROb, Wiliam
BOSCHETTId, Maria VALEd, Vitor MANFROIe, Karla MORESCOf
a
Vinícola Geisse, Linha Jansen s/n, 95700-000 Pinto Bandeira RS, Brazil
Centro de Pesquisas em Sensoriamento Remoto e Meteorologia, Universidade Federal do Rio Grande do Sul,
Av. Bento Goncalves 9500, 91501-970 Porto Alegre RS, Brazil
c
Departamento de Astronomia, Universidade Federal do Rio Grande do Sul, Av. Bento Goncalves 9500,
91501-970 Porto Alegre RS, Brazil
d
Grupo de Pesquisa de Análise de Traços, Instituto de Química, Universidade Federal do Rio Grande do Sul,
Av. Bento Goncalves 9500, 91501-970 Porto Alegre RS, Brazil
e
Laboratório de Enologia e Bebidas, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do
Rio Grande do Sul, Av. Bento Goncalves 9500, 91501-970 Porto Alegre RS, Brazil
f
Departamento de Bioquímica, Instituto de Ciências Básicas da Saúde, Universidade Federal do Rio Grande do
Sul, Av. Ramiro Barcelos 901, 91501-970 Porto Alegre, Brazil
b
*Corresponding author: Dullius, 55 51 99994959, [email protected]
Keywords: antioxidants, microterroir, precision viticulture
ABSTRACT. The concept of microterroir is linked to well-defined differences in grapes
from small vine parcels, allowing producers to process the raw materials with precise
knowledge of geographical and physico-chemical descriptors. This information comes from
territorial and laboratory studies and is akin to precision viticulture. The antioxidant content
on grapes depends on many variables, and specific microterroirs can show particular features
like microclimate, microrelief and microorganisms of the soil. Frequently, vines growing in
extreme conditions – intense solar radiation, windy conditions, shallow, compacted,
waterlogged and/or dry soils, or exposed to intense incidence of pathogenic fungi, or
endemic root pests – would present more polyphenols, a situation that can lead to a natural
condition of more antioxidant potential. In this research, tools for “precision viticulture”
from remote sensing techniques and field radiometry were used to generate a map of
vegetation indexes in a 2.1 ha, ten-year old Chardonnay vineyard in Pinto Bandeira, Brazil,
used for sparkling wines production. This map was used to define six potentially different
microterroirs distributed over the area. Each subarea or cluster had 15 plants in 20 m2. Grapes
from each cluster were harvested, must was extracted, and some analyses were done. Total
polyphenols by Folin-Ciocalteau´s method, total antioxidant properties by TAR analysis and
the non-enzymatic antioxidant capacity of the cells by TRAP analysis were performed in
order to reveal the variation of the antioxidant capacity in raw-material provided from the
different clusters. HPLC analyses were performed to identify and quantify the polyphenols
and no-polyphenols compounds that could be responsible for the antioxidant potential for
each microterroir, providing useful information for winemaking.
Evaluating consumers' sustainable choice of wine: A store experiment
Emilie Ginon1*, Pascale Bazoche2, Lucia Helena Esteves dos Santos Laboissière3,4, Joëlle
Brouard1, Sylvie Issanchou3
1
Lab. for Experimentation in Social Sciences and Behavioral Analysis (LESSAC), Burgundy School of
Business, F-21000 Dijon, France
2
INRA, UR1303, F-94200 Ivry-sur-Seine, France
3
INRA, UMR1324 Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France
4
Departamento de Alimentos, Faculdade de Farmacia, Universidade Federal de Minas Gerais, Belo
Horizonte – MG, Brazil
[email protected]
Abstract:
The present work is part of VINPEST Project "An experimental investigation of the
willingness to produce environmentally friendly wine" composed of two research axis
addressing the following questions: "Which incentives can be used to make wine producers
engage in more environmentally friendly practices"; "Which incentives can be used to
motivate wine consumers to value environmentally friendly practices in wine producing".
This project aims to investigate producers’ willingness to produce environmentally friendly
wine, as well as consumers’ willingness to buy such wine and is focused on Burgundy, a
French region well-known for its high-quality wines. Burgundy is a northern wine production
region where pesticide use is related to the frequency of pests due to the climate (Butault et
al., 2011; ENDURE, 2010; Mezière et al., 2009).
Results of our previous qualitative exploratory study, focused on the perception of a series of
logos on environmental sustainability in wine production by Burgundy wine consumers show
that the large number of different logos on environmental sustainability available in the
French market has created confusion among consumers and probably contributed to the
reduced credibility for several of them, and indicate the need for further research on this
subject. Since consumers cannot directly evaluate environmental sustainability by themselves,
and are only able to choose to purchase environmental sustainable wine once they are
provided with accurate, understandable and trustable information, there is urgent need for
those organisations owning a labelling scheme related to environmental sustainability in wine
production to improve their design information and communication strategies.
In order to develop successful environmentally sustainable policies that help consumers to
change their consumption patterns, it is necessary to better understand consumers’ choice
criteria and the potential impact of an information campaign. As hypothetical methods are
often criticized and as Smith (1980) and Lewitt and List (2007) have shown that laboratory
behavior is a good indicator of actual behavior, an experiment was conducted in an
1
experimental store. This option makes it possible to control the range of proposed wines and
their prices and thus to study the impact of production process, price on purchase and to
evaluate the impact of information on consumer purchasing behavior.
About two hundred and twenty three wine consumers aged between 20 and 70 years old from
Dijon area (France) participated in the study. Recruitment criteria included men and women
who purchased and consumed red wine at least twice a month. Each consumer came twice, at
three weeks intervals, in the experimental store to buy one bottle of wine among the proposed
offer. Consumers were presented with 11 wine alternatives varying according to three price
levels corresponding to the market price range (4.50; 7.40 and 11.30) and four levels of
environmentally friendly process (conventional, integrated, organic, biodynamic agriculture).
The chosen wine was recorded for each consumer at each session and the time spent to make
the choice. After their choice consumers really paid the wine bottle. After the first session,
consumers were split into two groups: Non-Informed (G1, n=73) and Informed (G2, n=150).
The groups were randomly formed. Informed group received at home a brochure containing
information about sustainable production processes and associated logos. During the second
session, consumers chose and really paid for another bottle of wine as in their first session.
After this first step consumers took part at an incentive compatible method to reveal their risk
aversion behavior. This tool was used to characterize risk aversion of the participants in order
to understand if this individual characteristic was correlated with their attitude and behavior
towards an environmental purchase. To characterize consumers' risk attitude, we used both
declarative and incentive methods. We used Holt and Laury (2002) lottery in the incentive
framework and the survey developed by Dohmen et al. (2011).
At the end of the second session consumers answered to different questions about their choice
criteria, wine consumption and purchase behavior, perception of information, wine knowledge
and socio-economic characteristics.
Data will be analyzed with a statistical model to explain choices according to price and
production process, to examine the impact of information as well as the impact of individual
characteristics. By comparing choices between the two sessions for each consumer, it will be
possible to test the persistence of choice in time and evaluate if the information on production
process had an impact on purchasing behavior. Results of this on-going experiment will be
presented during the conference.
This study is part of VINPEST - "An experimental investigation of the willingness to produce
environmentally friendly wine", an Integrated Project financed by the Ministry of Ecology,
Sustainable Development and Energy (MEDDE).
2
DO AGRICULTURAL PRACTICES HAVE AN IMPACT ON YEAST GRAPE
BIODIVERSITY AND ON SENSORY QUALITY OF WINE ?
Cédric GRANGETEAUa, Sandrine ROUSSEAUXa, Chloé ROULLIER-GALLb,c, Jordi
BALLESTERd, Daniel GERHARDSe, Christian von WALLBRUNNe, Philippe
Schmitt-Kopplinc, Michèle GUILLOUX-BENATIERa and Hervé ALEXANDREa
a
UMR Procédés Alimentaires et Microbiologiques, Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress),
AgroSup Dijon - Université de Bourgogne, IUVV, rue Claude Ladrey, BP 27877, 21078 Dijon Cedex,
France – Phone 33(0)380396391 - Fax 33(0)380396265
b
UMR Procédés Alimentaires et Microbiologiques, Equipe PAPC (Procédés Alimentaires et
Physico-Chimie), AgroSup Dijon - Université de Bourgogne, IUVV, Dijon, France.
c
German Research Center for environmental Health, Departement of BioGeoChemistry and Analytics,
Helmholtz Zentrum Munchen, Germany
d
UMR uB/INRA/CNRS Centre des Sciences du Goût et de l’Alimentation, Equipe CEP (Culture, Expertise
et Perception), Dijon, France.
e
Institut für Mikrobiologie und Biochemie Zentrum Analytische Chemie und Mikrobiologie – Hochschule
Geisenheim University, Geisenheim, Allemagne
E-mail: [email protected]
Keywords: vineyard managements, yeast biodiversity, sensory quality.
Grape yeast populations are influenced by climatic conditions, geographical location,
grape variety, maturation degree and pesticide treatments [1]. Recently, there has been increased
interest in the impact of different vineyard managements on yeast biodiversity [2]. Variations of
yeast population initially present on berries in function on vineyard managements could also
affected the flavor profiles of wine. However, other parameters such as oenological practices
can also cause changes in the succession of yeast species[3].
In our study, we compared the biodiversity of yeasts present on grape, in must and in wine.
Chardonnay grapes were harvested from the same plot located in Burgundy (Maconnais
vineyard). Three production systems were applied: organic, ecophyto and conventional.
Alcoholic fermentations (AF) were performed with and without SO2 for each production
system. Then, 3000 colonies were isolated and identified by infrared spectroscopy. A significant
impact of cultural practices was observed on the presence and abundance of some species of
yeasts on grapes and in must. In wines at the end of AF, only strains of Saccharomyces genus
are present for all trials. Impact of SO2 also modified the yeast diversity during AF.
Hanseniaspora uvarum is the dominant species for all modalities without sulfite (SO2). In the
presence of SO2, this species is scarcely isolated while Candida and Metschnikowia genera were
isolated in majority during AF. Metabolomic profile analyzed by untargeted Fourier Transform
Ion Cyclotron Mass Spectrometry also showed segmentation based on production systems
modulated by the presence of S02. However, a sensory profile did not show a production system
effect but a clear SO2 one. The three wines with SO2 were very similar and judged significantly
more qualitative while the wines without SO2 were judged less qualitative probably because of
some oxidative notes.
1.
Barata, A., Malfeito-Ferreira, M, Loureiro, V. 2012. The microbial ecology of wine grape berries,
International Journal of Food Microbiology, 153, 243-249.
2.
Cordero-Bueso, G., Arroyo, T., Serrano, A., Tello, J., Aporta, I., Vélez, M. D., Valero, E. 2011.
Influence of the farming system and vine variety on yeast communities associated with grape
berries, International Journal of Food Microbiology, 145(1), 132-139.
3.
Cocolin, L., Mills, D. A. 2003. Wine yeast inhibition by sulfur dioxide : a comparison of culturedependent and independent methods, Materials and Methods, 54(2), 125-130.
Preference: oral presentation
EFFECT OF IRRIGATION ON THE POLYPHENOL CONTENT AND
POLYMERIZATION OFV. VINIFERACV.SYRAH BERRIES DURING RIPENING
Maria KYRALEOUa, Stefanos KOUNDOURASb, Stamatina KALLITHRAKAa,
Nikolaos THEODOROUb, Aikaterini KAFENTZIa, Niki PROXENIAa, Yorgos
KOTSERIDISa*
a
Department of Food Science & Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855
Athens, Greece
b
Laboratory of Viticulture, School of Agriculture, Aristotle University of Thessaloniki, 54124, Thessaloniki,
Greece
* Corresponding author. Tel.: +30 210 5294702; fax: +30 210 5294719
E-mail address: [email protected]
Abstract
The aim of this work was to investigate the influence of irrigation on the polyphenolic
potential of cv. Syrah berries under semiarid conditions. The experiment was conducted in a
15-year-old vineyard of Northern Greece over two years (2011-2012). Vines were subjected
to three irrigation regimes [full irrigation: 100% of crop evapotranspiration (ETc), deficit
irrigation: 50% ETc and non-irrigated] in randomized design. Vine water relations were
monitored by water potential measurements. Individual monomeric anthocyanins of skin
extracts were determined by HPLC. Tannin mean polymerization degree (mDP) was studied
as a parameter that is closely related to the overall quality of the produced wines. The
percentage of galloylation (%G) was also determined in seeds and skins by HPLC and
LC/MS. The results showed that mDP of skin oligomers was reduced from veraison through
harvest for all irrigation treatments. In contrast, mDP of seed oligomers was increased.
Irrigation reduced anthocyanin-3-O-monoglucosides in grape skins but had no effect on
acetyl-anthocyanins.
Keywords: anthocyanins, irrigation, mDP, phenolics
PHENOLICS COMPOUNDS OF SIX BRAZILIAN TROPICAL RED WINES FROM
NORTHEAST OF BRAZIL
Luiz Carlos O. LIMAa; Rita C.M.Resende NASSURa and Giuliano E. PEREIRAb
a
Department of Food Science, Federal University of Lavras, Zip Code 37.200-000 P.O Box 3037, Lavras, MG
Brazil. Tel +55 35 3829-1654
b
Uva e Vinho, Semiárido, BR 428, Km 152, Zona Rural, P.O.Box 23, Zip Code 56.302-970, Petrolina-PE,
Brazil.
E-mail: [email protected]
Phenolics are important compounds playing an important role on human health. In the
Northeast of Brail, tropical wines have been produced few years ago, with different concept,
as compared with winegrowing regions in Brazil and worldwide. In this way, anthocyanins
and phenolics compounds were evaluated in six Brazilian tropical red wines from Northeast
of Brazil.
Total
phenolics
contents
of
methanolic
extracts
were
determined
spectrophotometrically according to the Folin-Ciocalteau colorimetric method and total
antocyanins were quantified according to Wrolstad colorimetric method with modifications.
The results show that content of total anthocyanins varied from 123,7 mg.L-1 to 689.9 mg.L-1
FW, in Grenache and Petit Verdot wines, respectively. Another results showed that Syrah,
Grenache, Petit verdot and Tempranillo wines had higher levels of phenolic antioxidant, such
as catequin, epicatechin and gallic acid, when compared with Grenache wine.
Keywords: Vitis viifera L.; HPLC; phenolic compounds; wine.
Effects of the vegetal ground covers on amino acid and higher
alcohols contents in Mencía grapes and wines
Y. Bouzas-Cid 1,2, E. Trigo-Córdoba 1, E. Falqué-López 2, E. Díaz-Losada 1,
I. Orriols-Fernández 1, J.M. Mirás-Avalos 1
[email protected]
1
2
Estación de Viticultura e Enoloxía de Galicia, Leiro (Ourense), Spain
Departamento de Química Analítica. Facultad de Ciencias, Universidade de Vigo,
Ourense, Spain
A field experiment was carried out over two seasons on Vitis vinifera cv. Mencía
in order to assess the effects of vegetal ground covers on vine berry amino acid and
higher alcohols contents in wines. This field trial was performed in 2012 and 2013 at a
0.15-ha plot in Leiro (NW Spain). Four treatments were implemented: soil tillage, native
vegetation, raygrass and Trifolium subterraneum. Stem water potential was periodically
measured over the two seasons. Yield components including number of clusters, yield
per plant and cluster average weight were taken. Soluble solids, pH, total acidity and
amino acid contents were analyzed on the grapes at harvest. Vinifications were
performed in 35-L containers, and alcoholic grade, pH total acidity, amino acid and
higher alcohols contents were analyzed in Mencía wines.
Stem water potentials were similar for the four treatments, slightly more positive
for plants under soil tillage. No significant differences were detected among treatments,
although vines under Trifolium presented lower yields. Berry composition was similar
for all treatments except for the amino acid contents, which were higher under raigrass
and lower under native vegetation. Wines presented similar enological attributes under
all treatments. However, wines from the soil tillage treatment presented a lower content
in amino acids. Higher alcohols concentrations were similar under all treatments but
slightly higher in wines from plants under native vegetation.
Irrigation effects on amino acid content and higher alcohols in
Albariño grapes and wines
Y. Bouzas-Cid 1,2, E. Falqué-López 2, E. Trigo-Córdoba 1,
I. Orriols-Fernández 1, J.M. Mirás-Avalos 1
[email protected]
1
2
Estación de Viticultura e Enoloxía de Galicia, Leiro (Ourense), Spain
Departamento de Química Analítica. Facultad de Ciencias, Universidade de Vigo,
Ourense, Spain
A field experiment was carried out over two seasons on Vitis vinifera cv.
Albariño in order to assess the effects of irrigation on vine berry amino acid and higher
alcohols contents in wines. This field trial was performed in 2012 and 2013 at a 0.2-ha
plot in Leiro (NW Spain). Rain-fed vines were compared with a treatment that was
irrigated to the 50% of reference evapotranspiration from mid-June to mid-August.
Stem water potential was periodically measured over the two seasons. Yield
components including number of clusters, yield per plant and cluster average weight
were taken. Soluble solids, pH, total acidity and amino acid contents were analysed on
the grapes at harvest. Vinifications were performed in 35-L containers, and alcoholic
grade, pH total acidity, amino acid and higher alcohols contents were analyzed in
Albariño wines.
Stem water potentials were significantly lower for rain-fed plants from the day
the irrigation started. Irrigated plants yielded slightly more than those rain-fed due to
both a greater number of clusters per plant and to heavier clusters. Berry composition
was similar for both treatments except for the amino acid contents, which were higher
under irrigation conditions. These differences were greater in the second year of
experiments. In contrast, wines presented similar enological attributes under both
treatments. However, wines from the irrigated treatment were slightly more acids and
presented a greater content in amino acids. Higher alcohol concentrations were similar
under both treatments but slightly higher under irrigation conditions.
Session: Santé et molécules actives du vin.
Communication orale courte.
L’ACIDE SHIKIMIQUE: UN MÉTABOLITE IMPORTANT POUR LE
CÉPAGE AGLIANICO DEL VULTURE
F. PARADISO1, D. BOLETTIERI1, M. SAVINO1, M. LATORRACA 2,
P. TAMBORRA1
1
Consiglio per la ricerca e la sperimentazione in agricoltura, Cantina Sperimentale, Via Vittorio
Veneto, 26 – 76121 Barletta (Italy) Tel. +39.0883.521346 e-mails: [email protected],
[email protected].
2
Università degli Studi della Basilicata, Macchia Romana Potenza (Italy).
Mots clés: acide shikimique, cépage Aglianico del Vulture.
L'acide shikimique, un précurseur d'acides aminés à cycle aromatique et de flavonoïdes
(anthocyanes, tanins, flavonols), ayant une activité anti-inflammatoire puissante, est
considéré comme un marqueur variétale, même s’il diminue de manière significative au
cours du mûrissement [1]. La teneur en acide shikimique a été utilisée pour caractériser
les vins [2] et dans le cas des raisins du sud de l'Italie, la quantité d'acide shikimique a
été utilisée comme un marqueur de cépage. Il était possible de distinguer le cépage
Aglianico, qui détient les contenus moyen-élevés, du Negroamaro, Primitivo et Uva di
Troia qui ont des niveaux plutôt inférieurs [3]. Dans ce travail, nous rapportons la
teneur en acide shikimique des raisins noirs Aglianico del Vulture produit des différents
vignobles du territoire à appellation DOP (Denominazione di Origine Protetta) dans la
région Basilicata. Nous avons surveillé sa teneur pendant la maturation des différents
biotypes d' Aglianico del Vulture, depuis la véraison jusqu’à la vendange, ainsi nous
avons suivi par analyses HPLC, la quantité de cet acide présent dans certains
échantillons pendant le déroulement des fermentations alcooliques et malolactiques. Les
échantillons des raisins et vins étudiés ont demontré au cours des années précédentes
des quantités élevées d'acide shikimique supérieure à 100 mg / L.
Références :
1. Tamborra P., Suriano S., Caputo A.R., Toci A.T., Giurato C., Pichierri A., Mazzone F., Antonacci D.
(2012). Proceedings of the 35th World Congress of Vine and Wine ( June 2012, Izmir Turkey).
2. Chabreyrie D., Chauvet S., Guyon F., Salagoity MH., Antinelli J.F., Medina B.(2008). J.Agric. Food
Chem., 2008 Aug 27;56(16):6785-90.
3. Tamborra P., Esti M. (2010). Analytica Chimica Acta, vol. 660,221-226.
EVALUATION DES RISQUES ASSOCIES AU DEVELOPPEMENT DE PLASMOPARA
VITICOLA SUR BAIES. REPONSES ANALYTIQUES ET SENSORIELLES
Alexandre PONS a,b, Nadia MOUAKKA b, Laurent DELIERE c,d, Jean Christophe
CRACHEREAU e, Pierre SAURIS c,d, Pascal GUILBAULT e , Philippe DARRIET b
a
Seguin Moreau France, Z.I. Merpins, B.P. 94, 16103 Cognac, France
Université Bordeaux, ISVV, EA 4577, Unité de recherche OENOLOGIE, F-33882 Villenave d’Ornon, France ;
c
INRA, UMR1065 SAVE, F-33883 Villenave d’Ornon;
d
Universite de Bordeaux, ISVV, UMR1065 SAVE, F-33883 Villenave d’Ornon;
e
Chambre d’Agriculture de la Gironde, 33295 Blanquefort
b
Mots clés : Arômes, Plasmopara Viticola, Défaut, Identification
Depuis l'introduction en France des maladies d'origine américaine, il n'est pas
envisageable de produire du raisin sans prendre en compte l'état sanitaire de la
vendange. Les dégâts causés par les agents pathogènes tel que le mildiou (Plasmopara
viticola) peuvent être très préjudiciables tant au niveau quantitatif que qualitatif. A ce
sujet, sur feuilles, on connaît l'effet d'ordre qualitatif sur la maturité de la récolte lorsque
les défoliations qu'il génère sont précoces et importantes. Par contre, l'impact qualitatif
de la présence de mildiou en faciès Rot Brun sur l’arôme des raisins rouges et des vins
issus de leurs vinifications n'a jamais été étudié. Dans un contexte où la présence du
faciès Rot Brun est de plus en plus récurrente au vignoble (millésimes 2007, 2008 et
2009), le manque de références scientifiques nous a amené à développer une étude sur ce
sujet.
La mise en place d’un protocole expérimental en champ dans le lequel une
souche de mildiou a été inoculée, nous a permis de réaliser les mini-vinifications de
plusieurs lots constitués de grappes de raisins présentant des intensités d’attaque
croissantes. Cette approche nous a permis par exemple de caractériser sensoriellement
ces vins et d’établir un seuil minimal d’attaque en dessous duquel l’effet n’est pas
préjudiciable à la qualité du vin rouge. Aussi, nous montrons que les arômes retrouvés
dans les vins rouges jeunes issus de la vinification de raisins infectés par le rot brun
présente des nuances caractéristiques rappellent à la fois le fruit cuit (pêche cuite, figue)
et le fruit vert (lierre, poivron).
La caractérisation analytique de ces vins par GC-O puis GC-MS-MS nous a
permis d’identifier des composés d’impact responsables des nuances caractéristiques de
ces vins. Sur la base de ces résultats nous avons précisé le rôle du champignon sur leurs
genèses dans la baie ainsi que le rôle des fermentations (alcoolique et malolactique) sur
leurs évolutions au cours de la vinification.
IMPACT OF DIFFERENT NITROGEN FOLIAR APPLICATIONS ON GRAPE
AROMA COMPOSITION
R. LÓPEZ, J. PORTU, P. SANTAMARÍA*, P. RUBIO-BRETÓN, I. LÓPEZALFARO, L. GONZÁLEZ-ARENZANA and T. GARDE-CERDÁN
Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja-CSIC-Universidad de La Rioja). Ctra.
Mendavia-Logroño NA 134, Km. 90. 26071 Logroño, La Rioja, Spain. Phone: +34 941291833, Fax: +34
941291392. *E-mail: [email protected]
Vine requires the input of fertilizers especially nitrogen compounds to growth
and to guarantee an appropriate grape composition that ensures the correct development
of the alcoholic fermentation. Foliar application has been considered as a new
fertilization technique that reduces costs and contributes to sustainable eco-friendly
agriculture since the plant absorbs fast and efficiently the applied products. Moreover,
wine aroma is one of the most important factors that determine consumers’ preferences.
In this work the influence of the foliar application of proline, phenyalanine, urea and
two commercial nitrogen fertilizers, with and without amino acids, on grape aromatic
composition was studied. The treatments were applied in a Tempranillo vineyard, at a
dose of 900 g total N/ha, at veraison and a week later. Oenological parameters and
volatile compound content were determined in grapes. Volatile compounds were
analysed by SPME-GC-MS. The results showed no significant differences in the
oenological parameters between the control sample and those of the treated samples.
Terpenoids synthesis decreased with all nitrogen applications carried out in the
vineyard, and there were not significant differences either in the amount of C13
norisoprenoids or in esters between treated and control samples. The treatment with
phenyalanine increased the presence of benzenoid compounds and decreased C6
compounds. Especially, it was observed an important increase in the quantity of 2phenylethanol and 2-phenylethanal due to phenylalanine application. Therefore, this
treatment could be considered the best from the point of view of grape aromatic
composition as benzenoids are positive compounds for wine aroma. The treatments with
the two commercial nitrogen fertilizers did not affect the total volatile compound
content in the samples. Finally, more research is needed to draw conclusions about the
effect on grape volatile composition of foliar nitrogen application to the vineyard.
Key words: nitrogen fertilization, varietal compounds, Tempranillo, Vitis vinifera
Topic of the conference: SESSION III – Active compounds and vineyard management
Preference: oral presentation
IMPACT OF LEAF REMOVAL AND CLUSTER THINNING ON SELECTED
POLYPHENOLS IN VITIS VINIFERA L. GRAPES
Martin POUR NIKFARDJAM, Martin STRAUSS, Rudolf FOX
State Institute for Viticulture, Oenology and Fruit Technology, Weinsberg (Germany), Traubenplatz 5, 74189
Weinsberg (Germany), Tel. +49-7134-504-170, Fax +49-7134-504-6170
E-mail: [email protected]
Key words: leaf removal, minimal pruning, polyphenols, resveratrol
Leaf removal and cluster thinning are generally regarded as a mean to achieve better light
exposure of the grapes, better phytosanitary circumstances, more color, and aroma in grapes.
Yet, increasing production costs force the producers to search for alternative techniques to
reduce manual work load. But not all machines seem to be a cost-efficient acquirement at first
sight. While tractors can be used throughout the whole year, harvesters are only used during
the short harvest period and, thus, represent a relatively expensive acquisition. The use of
harvesters for cluster thinning, hence, can be regarded as an expedient measure to increase the
operating efficiency of this machine.
While both machines are more and more being used for leaf removal and cluster thinning,
respectively, their impact on the final polyphenolic composition of the grapes is yet still to be
analyzed. Polyphenols play an important role with regard to color, taste, and health-promoting
effects (catchword: resveratrol) of the final product wine.
For our trials leaf removal was performed by hand and by means of an one side Ero defoliator
in Riesling, Pinot gris, and Lemberger.
Cluster thinning trials were conducted using an Ero Grapeliner SF 200 harvester running at
5.8 Hz. The control remained untreated.
At ripeness grapes were hand-picked and stored at -18 °C until analysis. The impact of both
treatments on polyphenols was investigated by means of RP-HPLC/UV-Vis.
Leaf removal increased anthocyanin content by 47% compared to the control in Lemberger.
In Riesling total polyphenol content increased by 41% and by 12% in Pinot gris.
Cluster thinning with harvester led to up to 600% more anthocyanins and more than 300%
more trans-resveratrol in Pinot noir and Lemberger. Interestingly, the portion of malvidin-3glucoside declined, while the portion of delphinidin- and petunidin-3-glucoside increased
compared to the control.
In Chardonnay trans- and cis-resveratrol increased by 0.9 and 4.9 mg/L, respectively, through
cluster thinning. Overall, polyphenols increased by 104%.
ETUDE ROUMAINE
L'INFLUENCE DES PROPRIÉTÉS D'HUMUS SUR L'ACIDITÉ DES VINS DES
PRINCIPALES VIGNOBLES DE LA RÉGION NORD-EST DE LA ROUMANIE
RUSU EUGEN, BULGARIU DUMITRU, RUSU CONSTANTIN
Les principales vignobles de la Région Nord-Est de la Roumanie (Cotnari,
Iasi et Husi) sont localisés dans des conditions naturelles comparables, mais avec
certaines différenciations morpho-lithologiques, climatigues et bio-géographiques.
Dans ces circonstances il y a de caractéristiques d’humus différentes: rapport C/N,
pH, capacité d’échanges cationiques et degré de saturation en bases. Ces
caractéristiques sont spécifiques pour certaines types d’humus, dont les rapports
entre les acides humiques, fulviques et humines influencent l’acidité des vins.
Les sols zonales de chaque vignoble ont été défoncés par des travaux
profondes et l’humus a été melangé sur 60-70 cm du profile de sol. Pour l’étude
des cas on a prélevé des échantillons de sols des trois vignobles et les analyses ont
été éfectués à L’Institut de Recherches Pedologiques et Agrochimique de Bucarest.
L’étude se propose de mettre en évidence l’influence de composants de différents
types d’humus sur l’acidité du vins. Ainsi on a constaté que l’acidité la plus élevée
est enregistré sur les sols avec des humus moder (dysmoder, eumoder et
hémimoder) et plus réduite sur les sols avec humus mull degradé (dysmull et
oligomull).
INFLUENCE DE L’ALIMENTATION AZOTEE SUR LA QUALITE DES VINS DU
CEPAGE PETITE ARVINE
Jean-Laurent SPRINGa, Cécile THIBONb, Alexandre PONSb,c, Ágnes DIENES-NAGYa,
Philippe DARRIETb et Fabrice LORENZINIa
a
Agroscope Changins-Wädenswil ACW, Route de Duillier 50, 1260 Nyon, Suisse
Unité de recherche Oenologie, EA 4577, USC 1366 INRA, IPB, Institut des Sciences de la Vigne et du Vin,
Université Bordeaux Segalen , 210, chemin de Leysotte, 33882 Villenave d'Ornon cedex
c
Seguin Moreau, Merpins, 16100 Cognac
b
E-mail : [email protected]
Mot clés: alimentation azotée, arômes, thiols volatils
La Petite Arvine est un cépage blanc autochtone suisse, cultivé en Valais (Suisse) et dans le
Val d’Aoste (Italie). Vinifiée en sec, elle est caractérisée par des arômes de pamplemousse et
de rhubarbe. Ce cépage de troisième époque est très exigeant au point du vue climatique et
demande une attention particulière quant au choix de l’exposition et la qualité du sol.
L’influence de l’alimentation azotée sur la qualité des vins de Petite Arvine a été étudiée
pendant 6 ans (2007-2011) à l’Agroscope. Un dispositif à 4 niveaux d’alimentation azotée très
différenciés a été mis en place au domaine de Leytron en Valais (Enherbement total, alterné,
sol nu avec apport de 50 kg/ha/an d’azote ou enfin sol nu avec apport de 50 kg/ha/an d’azote
et 4 applications de 5kg d’urée foliaire).
Les analyses chimiques des moûts confirment l’effet des différentes pratiques viticoles sur la
quantité d’azote assimilable et la quantité de précurseur cystéinylé du 3-sulfanylhexanol
(3SH) - marqueur de typicité.
L’appréciation des vins issus de ces essais par un collège de dégustateurs montre des
différences significatives. L’absence d’enherbement et/ou la supplémentation d’azote à la
vigne a amélioré la qualité des arômes et l’impression générale du vin. Les variantes
fortement concurrencées (enherbées) ont par contre un effet négatif, en augmentant
l’amertume des vins et en provoquant une perte de la typicité aromatique.
En 2013, l’ensemble des vins ont été soumis à une nouvelle analyse sensorielle couplée à
l’analyse chimique des composés responsables de la typicité aromatique (thiols volatiles).
Nous avons pu noter, par exemple, qu’il existe une corrélation positive entre l’apport d’azote
et la teneur en 3SH des vins correspondants.
Bien qu’une grande variabilité entre les millésimes est observée, cette étude confirme l’effet
de l’alimentation azotée sur la qualité du vin.
THE IMPACT OF PERSISTENT MERLOT CLUSTER HETEROGENEITY ON WINE
QUALITY AND ITS CHEMICAL COMPOSITION
Elizabeth TOMASINOa,*, Amanda VONDRASb, Michael NAFFZINGERa and Laurent
DELUCb
a
Oregon State University, Department of Food Science & Technology, Corvallis, Oregon, USA
Oregon State University, Department of Horticulture, Corvallis, Oregon, USA
*Oregon State University, 100 Wiegand Hall, Corvallis, Oregon, USA, 97331
Phone: +15417874866, E-mail: [email protected]
b
The potential effects of persistent berry heterogeneity on wine quality and composition were
explored. At mid-veraison, there is significant intra-cluster variability. While this variability is
visibly reduced near harvest, whether or not it is technically absent has yet to be determined. The
objective of this study was to determine if heterogeneity persists at harvest in Merlot and if so,
what the consequences are from a chemical and sensory perspective. The pedicels of green and
red berries of a cluster were non-invasively tagged at mid-veraison stage. After harvesting in a
sequential manner, to ensure that berries achieved the same duration of development, tagged
berries were segregated into a Green or Red group. Untagged berries of the same clusters, which
represent intermediate ripening stages between green and red berries at mid-veraison, were used
as a Control group. All groups were fermented using standard microvinification techniques.
Chemical analysis of esters, using multidimensional gas chromatography, resulted in significant
differences within the treatments compared to the control. The Green wine contained lower
concentrations of ethyl butyrate, ethyl hexanoate, ethyl octanoate and ethyl decanoate and the
Red wine contained higher concentrations of ethyl isobutyrate and ethyl butanoate. Sensory
analysis of these wines also displayed significant differences, with the Control described with
more intense floral and jam aromas and fruit density and spice flavors, Green with more intense
herbal and green aromas and Red with more intense dark fruit, red fruit and spice aromas.
Additionally, treatments were ranked based on quality, with the Control and Green wines as
being ranked as higher quality and the Red wine as lower quality. It can be concluded that intracluster heterogeneity does persist at harvest and that the proportion of ripe to relatively underripe berries is likely to affect the sensory characteristics and chemical composition of a wine.
Key words: berry variability, MDGC, esters