A survey of seasonal temperatures and vineyard altitude influences on 2-Methoxy-3-isobutylpyrazine, C13-Norisoprenoids, and the sensory profile of Brazilian Cabernet Sauvignon wines.

Detalhes bibliográficos
Autor(a) principal: FALCÃO, L. D.
Data de Publicação: 2007
Outros Autores: REVEL, G. de, PERELLO, M. C., MOUTSIOU, A., ZANUS, M. C., BORDIGNON-LUIZ, M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/543451
Resumo: This report has investigated the seasonal temperatures influences (winter and summer) of five vineyards at different altitudes on the concentrations of 2-methoxy-3-isobutylpyrazine (MIBP), a- and ß-ionone, and ß-damascenone in 2004 or 2005 vintages of Cabernet Sauvignon wines from Santa Catarina State, Brazil. Sensorial analyses were also carried out on the wine samples and compared to altitude and climate. Significant regression was observed between MIBP concentrations and the vineyard's altitude. No significant relation was observed between a- and ß-ionone and ß-damascenone with the vineyard's altitude. Principal component analysis positively correlated wines from higher altitudes with a bell pepper aroma. Conversely, the wines made with grapes from lower altitudes were correlated with red fruits and jam aromas. An important relation between the bell pepper aroma and the lower winter temperature was observed. A strong negative correlation was also observed between seasonal temperatures and vineyard altitude as well as between MIBP content and seasonal temperature of growing grapevines.
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spelling A survey of seasonal temperatures and vineyard altitude influences on 2-Methoxy-3-isobutylpyrazine, C13-Norisoprenoids, and the sensory profile of Brazilian Cabernet Sauvignon wines.Cabernet SauvignonAnálise sensorialBrasilClimaEnologiaTemperaturaVinhoThis report has investigated the seasonal temperatures influences (winter and summer) of five vineyards at different altitudes on the concentrations of 2-methoxy-3-isobutylpyrazine (MIBP), a- and ß-ionone, and ß-damascenone in 2004 or 2005 vintages of Cabernet Sauvignon wines from Santa Catarina State, Brazil. Sensorial analyses were also carried out on the wine samples and compared to altitude and climate. Significant regression was observed between MIBP concentrations and the vineyard's altitude. No significant relation was observed between a- and ß-ionone and ß-damascenone with the vineyard's altitude. Principal component analysis positively correlated wines from higher altitudes with a bell pepper aroma. Conversely, the wines made with grapes from lower altitudes were correlated with red fruits and jam aromas. An important relation between the bell pepper aroma and the lower winter temperature was observed. A strong negative correlation was also observed between seasonal temperatures and vineyard altitude as well as between MIBP content and seasonal temperature of growing grapevines.Leila Denise Falcão, UFSC; GILLES DE REVEL, Université Victor Segalen Bordeaux 2; MARIE CLAIRE PERELLO, Université Victor Segalen Bordeaux 2; Anastasia Moutsiou, Université Victor Segalen Bordeaux 2; MAURO CELSO ZANUS, CNPUV; Marilde T. Bordignon-Luiz, UFSC.FALCÃO, L. D.REVEL, G. dePERELLO, M. C.MOUTSIOU, A.ZANUS, M. C.BORDIGNON-LUIZ, M.2019-04-18T01:39:56Z2019-04-18T01:39:56Z2009-02-0520072019-05-09T11:11:11Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleJournal of Agricultural and Food Chemistry, Washington, DC, v. 55, n. 9, p. 3605-3612, 2007.http://www.alice.cnptia.embrapa.br/alice/handle/doc/543451enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2019-04-18T01:40:03Zoai:www.alice.cnptia.embrapa.br:doc/543451Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542019-04-18T01:40:03Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv A survey of seasonal temperatures and vineyard altitude influences on 2-Methoxy-3-isobutylpyrazine, C13-Norisoprenoids, and the sensory profile of Brazilian Cabernet Sauvignon wines.
title A survey of seasonal temperatures and vineyard altitude influences on 2-Methoxy-3-isobutylpyrazine, C13-Norisoprenoids, and the sensory profile of Brazilian Cabernet Sauvignon wines.
spellingShingle A survey of seasonal temperatures and vineyard altitude influences on 2-Methoxy-3-isobutylpyrazine, C13-Norisoprenoids, and the sensory profile of Brazilian Cabernet Sauvignon wines.
FALCÃO, L. D.
Cabernet Sauvignon
Análise sensorial
Brasil
Clima
Enologia
Temperatura
Vinho
title_short A survey of seasonal temperatures and vineyard altitude influences on 2-Methoxy-3-isobutylpyrazine, C13-Norisoprenoids, and the sensory profile of Brazilian Cabernet Sauvignon wines.
title_full A survey of seasonal temperatures and vineyard altitude influences on 2-Methoxy-3-isobutylpyrazine, C13-Norisoprenoids, and the sensory profile of Brazilian Cabernet Sauvignon wines.
title_fullStr A survey of seasonal temperatures and vineyard altitude influences on 2-Methoxy-3-isobutylpyrazine, C13-Norisoprenoids, and the sensory profile of Brazilian Cabernet Sauvignon wines.
title_full_unstemmed A survey of seasonal temperatures and vineyard altitude influences on 2-Methoxy-3-isobutylpyrazine, C13-Norisoprenoids, and the sensory profile of Brazilian Cabernet Sauvignon wines.
title_sort A survey of seasonal temperatures and vineyard altitude influences on 2-Methoxy-3-isobutylpyrazine, C13-Norisoprenoids, and the sensory profile of Brazilian Cabernet Sauvignon wines.
author FALCÃO, L. D.
author_facet FALCÃO, L. D.
REVEL, G. de
PERELLO, M. C.
MOUTSIOU, A.
ZANUS, M. C.
BORDIGNON-LUIZ, M.
author_role author
author2 REVEL, G. de
PERELLO, M. C.
MOUTSIOU, A.
ZANUS, M. C.
BORDIGNON-LUIZ, M.
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Leila Denise Falcão, UFSC; GILLES DE REVEL, Université Victor Segalen Bordeaux 2; MARIE CLAIRE PERELLO, Université Victor Segalen Bordeaux 2; Anastasia Moutsiou, Université Victor Segalen Bordeaux 2; MAURO CELSO ZANUS, CNPUV; Marilde T. Bordignon-Luiz, UFSC.
dc.contributor.author.fl_str_mv FALCÃO, L. D.
REVEL, G. de
PERELLO, M. C.
MOUTSIOU, A.
ZANUS, M. C.
BORDIGNON-LUIZ, M.
dc.subject.por.fl_str_mv Cabernet Sauvignon
Análise sensorial
Brasil
Clima
Enologia
Temperatura
Vinho
topic Cabernet Sauvignon
Análise sensorial
Brasil
Clima
Enologia
Temperatura
Vinho
description This report has investigated the seasonal temperatures influences (winter and summer) of five vineyards at different altitudes on the concentrations of 2-methoxy-3-isobutylpyrazine (MIBP), a- and ß-ionone, and ß-damascenone in 2004 or 2005 vintages of Cabernet Sauvignon wines from Santa Catarina State, Brazil. Sensorial analyses were also carried out on the wine samples and compared to altitude and climate. Significant regression was observed between MIBP concentrations and the vineyard's altitude. No significant relation was observed between a- and ß-ionone and ß-damascenone with the vineyard's altitude. Principal component analysis positively correlated wines from higher altitudes with a bell pepper aroma. Conversely, the wines made with grapes from lower altitudes were correlated with red fruits and jam aromas. An important relation between the bell pepper aroma and the lower winter temperature was observed. A strong negative correlation was also observed between seasonal temperatures and vineyard altitude as well as between MIBP content and seasonal temperature of growing grapevines.
publishDate 2007
dc.date.none.fl_str_mv 2007
2009-02-05
2019-04-18T01:39:56Z
2019-04-18T01:39:56Z
2019-05-09T11:11:11Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Journal of Agricultural and Food Chemistry, Washington, DC, v. 55, n. 9, p. 3605-3612, 2007.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/543451
identifier_str_mv Journal of Agricultural and Food Chemistry, Washington, DC, v. 55, n. 9, p. 3605-3612, 2007.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/543451
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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