Effect of leaf removal and ultraviolet radiation on the composition and sensory perception of Vitis vinifera L. cv. Sauvignon Blanc wine

Katja Suklje, Guillaume Antalick, Zelmari Coetzee, Leigh Schmidtke, H. Basa Cesnik, J Brandt, W du Toit, K Lisjak, Alain Deloire

Research output: Contribution to journalArticle

33 Citations (Scopus)

Abstract

Background and Aims: This article studies the influence of the microclimate (light quantity, light quality and temperature) around fruit on the composition and sensory profile of South African Sauvignon Blanc wine. Materials and Results: We manipulated the light quantity in the bunch zone through leaf and lateral shoot removal, and light quality was altered by installing ultraviolet (UV) radiation-reducing sheets. We analysed wines made from fruit subjected to these treatments for chemical attributes pertaining to aromatic composition and assessed by a trained sensory panel. Variation in chemical and sensory attributes was found to be influenced by defoliation and UV radiation reduction. Control (no defoliation) was associated with green pepper, asparagus and grassy attributes, whereas wines from treatments where leaf and laterals shoot were removed were associated with tropical fruit attributes. Moreover, this study showed for the first time that UV radiation reduction significantly decreased the concentration of varietal thiols, linalool and some yeast derived compounds, such as esters and fatty acids, in the corresponding wines. Conversely, defoliation increased the concentration of thiols and linalool. Conclusions: Modification of the bunch microclimate can significantly affect wine composition and sensory properties, and therefore contribute to wine style. Significance of the Study: Understanding the effect of environmental factors (light and temperature) in the vineyard on wine composition and sensory attributes can assist winemakers and viticulturists in implementing appropriate viticultural practices (such as canopy manipulation) to assist in obtaining desired wine styles. .
Original languageEnglish
Pages (from-to)222-233
Number of pages12
JournalAustralian Journal of Grape and Wine Research
Volume20
Issue number2
DOIs
Publication statusPublished - Jun 2014

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Vitis vinifera
ultraviolet radiation
wines
leaves
defoliation
sensory properties
light quality
linalool
thiols
microclimate
biochemical polymorphism
asparagus spears
fruits
shoots
tropical and subtropical fruits
chemical treatment
sweet peppers
vineyards
aromatic compounds
temperature

Cite this

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title = "Effect of leaf removal and ultraviolet radiation on the composition and sensory perception of Vitis vinifera L. cv. Sauvignon Blanc wine",
abstract = "Background and Aims: This article studies the influence of the microclimate (light quantity, light quality and temperature) around fruit on the composition and sensory profile of South African Sauvignon Blanc wine. Materials and Results: We manipulated the light quantity in the bunch zone through leaf and lateral shoot removal, and light quality was altered by installing ultraviolet (UV) radiation-reducing sheets. We analysed wines made from fruit subjected to these treatments for chemical attributes pertaining to aromatic composition and assessed by a trained sensory panel. Variation in chemical and sensory attributes was found to be influenced by defoliation and UV radiation reduction. Control (no defoliation) was associated with green pepper, asparagus and grassy attributes, whereas wines from treatments where leaf and laterals shoot were removed were associated with tropical fruit attributes. Moreover, this study showed for the first time that UV radiation reduction significantly decreased the concentration of varietal thiols, linalool and some yeast derived compounds, such as esters and fatty acids, in the corresponding wines. Conversely, defoliation increased the concentration of thiols and linalool. Conclusions: Modification of the bunch microclimate can significantly affect wine composition and sensory properties, and therefore contribute to wine style. Significance of the Study: Understanding the effect of environmental factors (light and temperature) in the vineyard on wine composition and sensory attributes can assist winemakers and viticulturists in implementing appropriate viticultural practices (such as canopy manipulation) to assist in obtaining desired wine styles. .",
keywords = "Esters, Light, Methoxypyrazines, Sauvignon Blanc aroma, Thiols",
author = "Katja Suklje and Guillaume Antalick and Zelmari Coetzee and Leigh Schmidtke and Cesnik, {H. Basa} and J Brandt and Toit, {W du} and K Lisjak and Alain Deloire",
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Effect of leaf removal and ultraviolet radiation on the composition and sensory perception of Vitis vinifera L. cv. Sauvignon Blanc wine. / Suklje, Katja; Antalick, Guillaume; Coetzee, Zelmari; Schmidtke, Leigh; Cesnik, H. Basa; Brandt, J; Toit, W du; Lisjak, K; Deloire, Alain.

In: Australian Journal of Grape and Wine Research, Vol. 20, No. 2, 06.2014, p. 222-233.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Effect of leaf removal and ultraviolet radiation on the composition and sensory perception of Vitis vinifera L. cv. Sauvignon Blanc wine

AU - Suklje, Katja

AU - Antalick, Guillaume

AU - Coetzee, Zelmari

AU - Schmidtke, Leigh

AU - Cesnik, H. Basa

AU - Brandt, J

AU - Toit, W du

AU - Lisjak, K

AU - Deloire, Alain

N1 - Includes bibliographical references.

PY - 2014/6

Y1 - 2014/6

N2 - Background and Aims: This article studies the influence of the microclimate (light quantity, light quality and temperature) around fruit on the composition and sensory profile of South African Sauvignon Blanc wine. Materials and Results: We manipulated the light quantity in the bunch zone through leaf and lateral shoot removal, and light quality was altered by installing ultraviolet (UV) radiation-reducing sheets. We analysed wines made from fruit subjected to these treatments for chemical attributes pertaining to aromatic composition and assessed by a trained sensory panel. Variation in chemical and sensory attributes was found to be influenced by defoliation and UV radiation reduction. Control (no defoliation) was associated with green pepper, asparagus and grassy attributes, whereas wines from treatments where leaf and laterals shoot were removed were associated with tropical fruit attributes. Moreover, this study showed for the first time that UV radiation reduction significantly decreased the concentration of varietal thiols, linalool and some yeast derived compounds, such as esters and fatty acids, in the corresponding wines. Conversely, defoliation increased the concentration of thiols and linalool. Conclusions: Modification of the bunch microclimate can significantly affect wine composition and sensory properties, and therefore contribute to wine style. Significance of the Study: Understanding the effect of environmental factors (light and temperature) in the vineyard on wine composition and sensory attributes can assist winemakers and viticulturists in implementing appropriate viticultural practices (such as canopy manipulation) to assist in obtaining desired wine styles. .

AB - Background and Aims: This article studies the influence of the microclimate (light quantity, light quality and temperature) around fruit on the composition and sensory profile of South African Sauvignon Blanc wine. Materials and Results: We manipulated the light quantity in the bunch zone through leaf and lateral shoot removal, and light quality was altered by installing ultraviolet (UV) radiation-reducing sheets. We analysed wines made from fruit subjected to these treatments for chemical attributes pertaining to aromatic composition and assessed by a trained sensory panel. Variation in chemical and sensory attributes was found to be influenced by defoliation and UV radiation reduction. Control (no defoliation) was associated with green pepper, asparagus and grassy attributes, whereas wines from treatments where leaf and laterals shoot were removed were associated with tropical fruit attributes. Moreover, this study showed for the first time that UV radiation reduction significantly decreased the concentration of varietal thiols, linalool and some yeast derived compounds, such as esters and fatty acids, in the corresponding wines. Conversely, defoliation increased the concentration of thiols and linalool. Conclusions: Modification of the bunch microclimate can significantly affect wine composition and sensory properties, and therefore contribute to wine style. Significance of the Study: Understanding the effect of environmental factors (light and temperature) in the vineyard on wine composition and sensory attributes can assist winemakers and viticulturists in implementing appropriate viticultural practices (such as canopy manipulation) to assist in obtaining desired wine styles. .

KW - Esters

KW - Light

KW - Methoxypyrazines

KW - Sauvignon Blanc aroma

KW - Thiols

U2 - 10.1111/ajgw.12083

DO - 10.1111/ajgw.12083

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EP - 233

JO - Australian Journal of Grape and Wine Research

JF - Australian Journal of Grape and Wine Research

SN - 1322-7130

IS - 2

ER -