Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/22310

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dc.contributor.authorVilanova, Mar-
dc.contributor.authorDiago, M. P.-
dc.contributor.authorGenisheva, Zlatina Asenova-
dc.contributor.authorTardaguila, J.-
dc.contributor.authorOliveira, J. M.-
dc.date.accessioned2013-01-07T13:54:13Z-
dc.date.available2013-01-07T13:54:13Z-
dc.date.issued2012-
dc.identifier0022-5142por
dc.identifier.issn1097-0010por
dc.identifier.urihttp://hdl.handle.net/1822/22310-
dc.description.abstractEarly defoliation is a very innovative technique in viticulture used for yield management. The effects of early leaf removal performed manually and mechanically at two different phenological stages, pre-bloom and fruit set, on the volatile composition of Tempranillo (Vitis vinifera L.) wines were studied. Volatiles were identified and quantified by gas chromatography Early leaf removal only modified the total concentrations of C6 compounds and acetates, whereas total alcohols, esters, volatile acids and terpenes remained generally unaffected. Early defoliation induced a significant reduction in C6 compounds and increased the concentrations of acetates in Tempranillo wines. An effect of timing (pre-bloom vs fruit set) alone was observed for all acetates analysed. Regarding the method of defoliation (manual vs mechanical), significant differences in some ethyl ester (ethyl-2-methylbutyrate and ethyl octanoate) and volatile acid concentrations were observed among treatments. Ethyl octanoate, 2-phenylethyl acetate, 3-methylbutyl acetate and hexanoic acid, with OAV (odour activity value) > 1 and mainly fruity and floral odour descriptors, showed higher levels after early defoliation treatments compared with non-defoliated vines. Principal component analysis illustrated the difference in wines from defoliated and non-defoliated treatments based on their volatile composition. It can be concluded that early leaf removal significantly modified the wine aroma compounds, increasing or decreasing several of these compounds.por
dc.description.sponsorshipWe thank the Agencia de Desarrollo Economico de La Rioja (ADER) and the Ministerio de Ciencia e Innovacion for their financial support (ADER-2006-I-ID-00157 and AGL2007-60378 respectively). We would also like to thank the Agrupacion de Bodegas Centenarias y Tradicionales de Rioja (ABC) and New Holland for their assistance and help. Dr Vilanova is grateful to the 'Isidro Parga Pondal' programme financed by the Xunta de Galicia (Spain).por
dc.language.isoengpor
dc.publisherJohn Wiley and Sonspor
dc.rightsopenAccesspor
dc.subjectearly defoliationpor
dc.subjectvolatile compoundspor
dc.subjectwine composition-
dc.subjectTempranillo-
dc.titleEarly leaf removal impact on volatile composition of Tempranillo winespor
dc.typearticlepor
dc.peerreviewedyespor
sdum.publicationstatuspublishedpor
oaire.citationStartPage935por
oaire.citationEndPage942por
oaire.citationIssue4por
oaire.citationTitleJournal of the Science of Food and Agriculturepor
oaire.citationVolume92por
dc.identifier.doi10.1002/jsfa.4673por
dc.identifier.pmid21968739por
dc.subject.wosScience & Technologypor
sdum.journalJournal of the Science of Food and Agriculturepor
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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