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

    35 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

    Fingerprint

    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

    @article{c3f9dd4e700840d5a80b5634a4c9c54e,
    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",
    note = "Includes bibliographical references.",
    year = "2014",
    month = "6",
    doi = "10.1111/ajgw.12083",
    language = "English",
    volume = "20",
    pages = "222--233",
    journal = "Australian Journal of Grape and Wine Research",
    issn = "1322-7130",
    publisher = "Wiley-Blackwell",
    number = "2",

    }

    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

    M3 - Article

    VL - 20

    SP - 222

    EP - 233

    JO - Australian Journal of Grape and Wine Research

    JF - Australian Journal of Grape and Wine Research

    SN - 1322-7130

    IS - 2

    ER -