Clonal differences and impact of defoliation of Sauvignon blanc (Vitis vinifera L) wines

A chemical and sensory investigation

Katja Suklje, Guillaume Antalick, Astrid Buica, Jennifer Langlois, Zelmari Coetzee, Julia Gouot, Leigh Schmidtke, Alain Deloire

Research output: Contribution to journalArticle

14 Citations (Scopus)

Abstract

Background: The aim of this study, performed on Sauvignon blanc clones SB11 and SB316, grafted on the same rootstock 101–14 Mgt (Vitis riparia × V. ruperstris) and grown at two adjacent vineyards, was two‐fold: (1) to study wine chemical and sensory composition of both clones within an unaltered canopy; and (2) to determine the effect of defoliation (e.g. bunch microclimate) on wine chemical and sensory composition.
Results: Orthogonal projection to latent structures discriminate analysis (OPLS‐DA) was applied to the concentration profiles of volatile compounds derived from gas chromatography–mass spectrometry data. The loadings directions inferred that 3‐isobutyl‐2‐methoxypyrazine (IBMP) discriminated control treatments (shaded fruit zone) of both clones from defoliation treatments (exposed fruit zone), whereas 3‐sulfanyl‐hexan‐1‐ol (3SH), 3‐sulfanylhexyl acetate (3SHA), hexanol, hexyl hexanoate and some other esters discriminated defoliated treatments from the controls. The OPLS‐DA indicated the importance of IBMP, higher alcohol acetates and phenylethyl esters, for discrimination of clone SB11 from clone SB316 irrespective of the treatment. Defoliation in the fruit zone significantly decreased perceived greenness in clone SB11 and elevated fruitier aromas, whereas in clone SB316 the effect of defoliation on wine sensory perception was less noticeable regardless the decrease in IBMP concentrations. Conclusion: These findings highlight the importance of clone selection and bunch micro climate to diversify produced wine styles. © 2015 Society of Chemical Industry
Original languageEnglish
Pages (from-to)915-926
Number of pages12
JournalJournal of the Science of Food and Agriculture
Volume96
Issue number3
Early online dateApr 2015
DOIs
Publication statusPublished - Feb 2016

Fingerprint

Vitis
Wine
defoliation
Vitis vinifera
wines
Clone Cells
clones
Fruit
microclimate
fruits
Esters
Acetates
esters
acetates
Hexanols
Vitis riparia
Phenylethyl Alcohol
Microclimate
Therapeutics
Climate

Cite this

@article{73be417971e74200b3f0bf7d42aa8596,
title = "Clonal differences and impact of defoliation of Sauvignon blanc (Vitis vinifera L) wines: A chemical and sensory investigation",
abstract = "Background: The aim of this study, performed on Sauvignon blanc clones SB11 and SB316, grafted on the same rootstock 101–14 Mgt (Vitis riparia × V. ruperstris) and grown at two adjacent vineyards, was two‐fold: (1) to study wine chemical and sensory composition of both clones within an unaltered canopy; and (2) to determine the effect of defoliation (e.g. bunch microclimate) on wine chemical and sensory composition.Results: Orthogonal projection to latent structures discriminate analysis (OPLS‐DA) was applied to the concentration profiles of volatile compounds derived from gas chromatography–mass spectrometry data. The loadings directions inferred that 3‐isobutyl‐2‐methoxypyrazine (IBMP) discriminated control treatments (shaded fruit zone) of both clones from defoliation treatments (exposed fruit zone), whereas 3‐sulfanyl‐hexan‐1‐ol (3SH), 3‐sulfanylhexyl acetate (3SHA), hexanol, hexyl hexanoate and some other esters discriminated defoliated treatments from the controls. The OPLS‐DA indicated the importance of IBMP, higher alcohol acetates and phenylethyl esters, for discrimination of clone SB11 from clone SB316 irrespective of the treatment. Defoliation in the fruit zone significantly decreased perceived greenness in clone SB11 and elevated fruitier aromas, whereas in clone SB316 the effect of defoliation on wine sensory perception was less noticeable regardless the decrease in IBMP concentrations. Conclusion: These findings highlight the importance of clone selection and bunch micro climate to diversify produced wine styles. {\circledC} 2015 Society of Chemical Industry",
keywords = "Esters, Viticulture, Sensory, Thiols, Methoxypyrazines",
author = "Katja Suklje and Guillaume Antalick and Astrid Buica and Jennifer Langlois and Zelmari Coetzee and Julia Gouot and Leigh Schmidtke and Alain Deloire",
note = "Includes bibliographical references.",
year = "2016",
month = "2",
doi = "10.1002/jsfa.7165",
language = "English",
volume = "96",
pages = "915--926",
journal = "Journal of the Science of Food and Agriculture",
issn = "0022-5142",
publisher = "John Wiley & Sons",
number = "3",

}

TY - JOUR

T1 - Clonal differences and impact of defoliation of Sauvignon blanc (Vitis vinifera L) wines

T2 - A chemical and sensory investigation

AU - Suklje, Katja

AU - Antalick, Guillaume

AU - Buica, Astrid

AU - Langlois, Jennifer

AU - Coetzee, Zelmari

AU - Gouot, Julia

AU - Schmidtke, Leigh

AU - Deloire, Alain

N1 - Includes bibliographical references.

PY - 2016/2

Y1 - 2016/2

N2 - Background: The aim of this study, performed on Sauvignon blanc clones SB11 and SB316, grafted on the same rootstock 101–14 Mgt (Vitis riparia × V. ruperstris) and grown at two adjacent vineyards, was two‐fold: (1) to study wine chemical and sensory composition of both clones within an unaltered canopy; and (2) to determine the effect of defoliation (e.g. bunch microclimate) on wine chemical and sensory composition.Results: Orthogonal projection to latent structures discriminate analysis (OPLS‐DA) was applied to the concentration profiles of volatile compounds derived from gas chromatography–mass spectrometry data. The loadings directions inferred that 3‐isobutyl‐2‐methoxypyrazine (IBMP) discriminated control treatments (shaded fruit zone) of both clones from defoliation treatments (exposed fruit zone), whereas 3‐sulfanyl‐hexan‐1‐ol (3SH), 3‐sulfanylhexyl acetate (3SHA), hexanol, hexyl hexanoate and some other esters discriminated defoliated treatments from the controls. The OPLS‐DA indicated the importance of IBMP, higher alcohol acetates and phenylethyl esters, for discrimination of clone SB11 from clone SB316 irrespective of the treatment. Defoliation in the fruit zone significantly decreased perceived greenness in clone SB11 and elevated fruitier aromas, whereas in clone SB316 the effect of defoliation on wine sensory perception was less noticeable regardless the decrease in IBMP concentrations. Conclusion: These findings highlight the importance of clone selection and bunch micro climate to diversify produced wine styles. © 2015 Society of Chemical Industry

AB - Background: The aim of this study, performed on Sauvignon blanc clones SB11 and SB316, grafted on the same rootstock 101–14 Mgt (Vitis riparia × V. ruperstris) and grown at two adjacent vineyards, was two‐fold: (1) to study wine chemical and sensory composition of both clones within an unaltered canopy; and (2) to determine the effect of defoliation (e.g. bunch microclimate) on wine chemical and sensory composition.Results: Orthogonal projection to latent structures discriminate analysis (OPLS‐DA) was applied to the concentration profiles of volatile compounds derived from gas chromatography–mass spectrometry data. The loadings directions inferred that 3‐isobutyl‐2‐methoxypyrazine (IBMP) discriminated control treatments (shaded fruit zone) of both clones from defoliation treatments (exposed fruit zone), whereas 3‐sulfanyl‐hexan‐1‐ol (3SH), 3‐sulfanylhexyl acetate (3SHA), hexanol, hexyl hexanoate and some other esters discriminated defoliated treatments from the controls. The OPLS‐DA indicated the importance of IBMP, higher alcohol acetates and phenylethyl esters, for discrimination of clone SB11 from clone SB316 irrespective of the treatment. Defoliation in the fruit zone significantly decreased perceived greenness in clone SB11 and elevated fruitier aromas, whereas in clone SB316 the effect of defoliation on wine sensory perception was less noticeable regardless the decrease in IBMP concentrations. Conclusion: These findings highlight the importance of clone selection and bunch micro climate to diversify produced wine styles. © 2015 Society of Chemical Industry

KW - Esters

KW - Viticulture

KW - Sensory

KW - Thiols

KW - Methoxypyrazines

U2 - 10.1002/jsfa.7165

DO - 10.1002/jsfa.7165

M3 - Article

VL - 96

SP - 915

EP - 926

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

SN - 0022-5142

IS - 3

ER -