Effect of vertical shoot-positioned, Scott-Henry, Geneva Double-Curtain, Arch-cane, and Parral Training Systems on the volatile composition of Albariño Wines

Detalhes bibliográficos
Autor(a) principal: Vilanova, Mar
Data de Publicação: 2017
Outros Autores: Genisheva, Zlatina, Tubio, Miguel, Álvarez, Katia, Lissarrague, Jose Ramón, Oliveira, J. M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/46386
Resumo: Viticultural practices influence both grape and wine quality. The influence of training systems on volatile composition was investigated for Albariño wine from Rías Baixas AOC in Northwest Spain. The odoriferous contribution of the compounds to the wine aroma was also studied. Volatile compounds belonging to ten groups (alcohols, C6-compounds, ethyl esters, acetates, terpenols, C13-norisoprenoids, volatile phenols, volatile fatty acids, lactones and carbonyl compounds) were determined in Albariño wines from different training systems, Vertical Shoot-Positioned (VSP), Scott-Henry (SH), Geneva Double-Curtain (GDC), Arch-Cane (AC), and Parral (P) during 2010 and 2011 vintages. Wines from GDC showed the highest total volatile composition with the highest concentrations of alcohols, ethyl esters, fatty acids, and lactones families. However, the highest levels of terpenes and C13-norisoprenoids were quantified in the SH system. A fruitier aroma was observed in Albariño wines from GDC when odor activity values were calculated.
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spelling Effect of vertical shoot-positioned, Scott-Henry, Geneva Double-Curtain, Arch-cane, and Parral Training Systems on the volatile composition of Albariño Wineswine qualityaromatraining systemsAlbariñoAlbarinoScience & TechnologyViticultural practices influence both grape and wine quality. The influence of training systems on volatile composition was investigated for Albariño wine from Rías Baixas AOC in Northwest Spain. The odoriferous contribution of the compounds to the wine aroma was also studied. Volatile compounds belonging to ten groups (alcohols, C6-compounds, ethyl esters, acetates, terpenols, C13-norisoprenoids, volatile phenols, volatile fatty acids, lactones and carbonyl compounds) were determined in Albariño wines from different training systems, Vertical Shoot-Positioned (VSP), Scott-Henry (SH), Geneva Double-Curtain (GDC), Arch-Cane (AC), and Parral (P) during 2010 and 2011 vintages. Wines from GDC showed the highest total volatile composition with the highest concentrations of alcohols, ethyl esters, fatty acids, and lactones families. However, the highest levels of terpenes and C13-norisoprenoids were quantified in the SH system. A fruitier aroma was observed in Albariño wines from GDC when odor activity values were calculated.The authors thank to Xunta de Galicia (PGIDIT06RAG018E) for the financial support and Sara Buceta, Viticulture technician in Martín Códax Winery, for technical assistance.info:eu-repo/semantics/publishedVersionMDPI PublishingUniversidade do MinhoVilanova, MarGenisheva, ZlatinaTubio, MiguelÁlvarez, KatiaLissarrague, Jose RamónOliveira, J. M.2017-09-082017-09-08T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/46386engVilanova, Mar; Genisheva, Zlatina; Tubio, Miguel; Álvarez, Katia; Lissarrague, Jose Ramón; Oliveira, José Maria, Effect of Vertical Shoot-Positioned, Scott-Henry, Geneva Double-Curtain, Arch-cane, and Parral Training Systems on the Volatile Composition of Albariño Wines. Molecules, 22(9), 1500, 20171420-304910.3390/molecules2209150028885582info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:31:33Zoai:repositorium.sdum.uminho.pt:1822/46386Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:26:47.795950Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Effect of vertical shoot-positioned, Scott-Henry, Geneva Double-Curtain, Arch-cane, and Parral Training Systems on the volatile composition of Albariño Wines
title Effect of vertical shoot-positioned, Scott-Henry, Geneva Double-Curtain, Arch-cane, and Parral Training Systems on the volatile composition of Albariño Wines
spellingShingle Effect of vertical shoot-positioned, Scott-Henry, Geneva Double-Curtain, Arch-cane, and Parral Training Systems on the volatile composition of Albariño Wines
Vilanova, Mar
wine quality
aroma
training systems
Albariño
Albarino
Science & Technology
title_short Effect of vertical shoot-positioned, Scott-Henry, Geneva Double-Curtain, Arch-cane, and Parral Training Systems on the volatile composition of Albariño Wines
title_full Effect of vertical shoot-positioned, Scott-Henry, Geneva Double-Curtain, Arch-cane, and Parral Training Systems on the volatile composition of Albariño Wines
title_fullStr Effect of vertical shoot-positioned, Scott-Henry, Geneva Double-Curtain, Arch-cane, and Parral Training Systems on the volatile composition of Albariño Wines
title_full_unstemmed Effect of vertical shoot-positioned, Scott-Henry, Geneva Double-Curtain, Arch-cane, and Parral Training Systems on the volatile composition of Albariño Wines
title_sort Effect of vertical shoot-positioned, Scott-Henry, Geneva Double-Curtain, Arch-cane, and Parral Training Systems on the volatile composition of Albariño Wines
author Vilanova, Mar
author_facet Vilanova, Mar
Genisheva, Zlatina
Tubio, Miguel
Álvarez, Katia
Lissarrague, Jose Ramón
Oliveira, J. M.
author_role author
author2 Genisheva, Zlatina
Tubio, Miguel
Álvarez, Katia
Lissarrague, Jose Ramón
Oliveira, J. M.
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Vilanova, Mar
Genisheva, Zlatina
Tubio, Miguel
Álvarez, Katia
Lissarrague, Jose Ramón
Oliveira, J. M.
dc.subject.por.fl_str_mv wine quality
aroma
training systems
Albariño
Albarino
Science & Technology
topic wine quality
aroma
training systems
Albariño
Albarino
Science & Technology
description Viticultural practices influence both grape and wine quality. The influence of training systems on volatile composition was investigated for Albariño wine from Rías Baixas AOC in Northwest Spain. The odoriferous contribution of the compounds to the wine aroma was also studied. Volatile compounds belonging to ten groups (alcohols, C6-compounds, ethyl esters, acetates, terpenols, C13-norisoprenoids, volatile phenols, volatile fatty acids, lactones and carbonyl compounds) were determined in Albariño wines from different training systems, Vertical Shoot-Positioned (VSP), Scott-Henry (SH), Geneva Double-Curtain (GDC), Arch-Cane (AC), and Parral (P) during 2010 and 2011 vintages. Wines from GDC showed the highest total volatile composition with the highest concentrations of alcohols, ethyl esters, fatty acids, and lactones families. However, the highest levels of terpenes and C13-norisoprenoids were quantified in the SH system. A fruitier aroma was observed in Albariño wines from GDC when odor activity values were calculated.
publishDate 2017
dc.date.none.fl_str_mv 2017-09-08
2017-09-08T00:00:00Z
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 http://hdl.handle.net/1822/46386
url http://hdl.handle.net/1822/46386
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Vilanova, Mar; Genisheva, Zlatina; Tubio, Miguel; Álvarez, Katia; Lissarrague, Jose Ramón; Oliveira, José Maria, Effect of Vertical Shoot-Positioned, Scott-Henry, Geneva Double-Curtain, Arch-cane, and Parral Training Systems on the Volatile Composition of Albariño Wines. Molecules, 22(9), 1500, 2017
1420-3049
10.3390/molecules22091500
28885582
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI Publishing
publisher.none.fl_str_mv MDPI Publishing
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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