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Deficit irrigation differently affects aroma composition in berries of Vitis vinifera L. (cvs Sangiovese and Merlot) grafted on two rootstocks

Deficit irrigation differently affects aroma composition in berries of Vitis vinifera L. (cvs... IntroductionThe sensory profile of wines depends on berry characteristics which, in turn, are affected by the cultivar and its interaction with environmental factors and cultural practices. Among secondary metabolites present in grapes, volatile organic compounds (VOCs) contribute to define wine composition and its aroma features. Despite some common characteristics in the composition of berry VOCs of many cultivars, there are also distinct aroma differences that identify cultivars. These differences are often related to small changes in specific compounds or their ratios within the VOC profile (Styger et al. 2011). For instance, among monoterpenes, berries and wines of cv. Sangiovese are reportedly characterised by a higher concentration of monoterpenes, especially trans‐8‐hydroxy‐linalool and 7‐hydroxy‐α‐terpineol (D'Onofrio et al. 2018). Benzene derivatives and pyrazines are prevalent in Merlot wines, as well as compounds responsible for fruity flavours, such as β‐ionone and β‐damascenone (Kotseridis and Baumes 2000, Ruiz et al. 2019). The majority of the aroma compounds found in grape berries are present at higher concentration in bound rather than in free form (Gunata et al. 1985, Williams and Allen 1996, Darriet et al. 2012). Usually, bound VOCs are glucosides or disaccharides comprising glucose and a second sugar moiety and the aglycone can be easily released chemically during winemaking and wine http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Australian Journal of Grape and Wine Research Wiley

Deficit irrigation differently affects aroma composition in berries of Vitis vinifera L. (cvs Sangiovese and Merlot) grafted on two rootstocks

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Publisher
Wiley
Copyright
© 2022 Australian Society of Viticulture and Oenology Inc.
ISSN
1322-7130
eISSN
1755-0238
DOI
10.1111/ajgw.12562
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Abstract

IntroductionThe sensory profile of wines depends on berry characteristics which, in turn, are affected by the cultivar and its interaction with environmental factors and cultural practices. Among secondary metabolites present in grapes, volatile organic compounds (VOCs) contribute to define wine composition and its aroma features. Despite some common characteristics in the composition of berry VOCs of many cultivars, there are also distinct aroma differences that identify cultivars. These differences are often related to small changes in specific compounds or their ratios within the VOC profile (Styger et al. 2011). For instance, among monoterpenes, berries and wines of cv. Sangiovese are reportedly characterised by a higher concentration of monoterpenes, especially trans‐8‐hydroxy‐linalool and 7‐hydroxy‐α‐terpineol (D'Onofrio et al. 2018). Benzene derivatives and pyrazines are prevalent in Merlot wines, as well as compounds responsible for fruity flavours, such as β‐ionone and β‐damascenone (Kotseridis and Baumes 2000, Ruiz et al. 2019). The majority of the aroma compounds found in grape berries are present at higher concentration in bound rather than in free form (Gunata et al. 1985, Williams and Allen 1996, Darriet et al. 2012). Usually, bound VOCs are glucosides or disaccharides comprising glucose and a second sugar moiety and the aglycone can be easily released chemically during winemaking and wine

Journal

Australian Journal of Grape and Wine Research – Wiley

Published: Oct 1, 2022

Keywords: aroma compound; glycosylated volatile organic compound; grapevine; terpene; water deficit

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