Physicochemical and aromatic composition of 'Sauvignon Blanc' wines obtained from the Y-trellis and VSP training systems
Abstract: The objective of this work was to compare the effect of the Y-trellis and vertical shoot position trellis (VSP) training systems on the physicochemical composition and aromatic profile of 'Sauvignon Blanc' (Vitis vinifera) wines in a high-altitude region of the state of Santa Cat...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Embrapa Informação Tecnológica
2021-10-01
|
| Series: | Pesquisa Agropecuária Brasileira |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2021000102803&tlng=en |
| _version_ | 1819243439257026560 |
|---|---|
| author | José Luiz Marcon Filho Douglas André Wurz Alberto Fontanella Brighenti Aike Anneliese Kretzschmar Leo Rufato Vinicius Caliari |
| author_facet | José Luiz Marcon Filho Douglas André Wurz Alberto Fontanella Brighenti Aike Anneliese Kretzschmar Leo Rufato Vinicius Caliari |
| author_sort | José Luiz Marcon Filho |
| collection | DOAJ |
| description | Abstract: The objective of this work was to compare the effect of the Y-trellis and vertical shoot position trellis (VSP) training systems on the physicochemical composition and aromatic profile of 'Sauvignon Blanc' (Vitis vinifera) wines in a high-altitude region of the state of Santa Catarina, Southern Brazil. The experiment was conducted during the 2015 vintage in a commercial vineyard located in the municipality of São Joaquim. The treatments consisted of the training systems: Y-trellis and VSP pruned in spur cordon. Sixty kilograms of grapes were harvested from each training system to make the wines, which were evaluated as to their chemical and phenolic composition and aromatic profile. There is no effect of the training system on the wine chemical variables pH, total acidity, color, and total polyphenols. The aromatic profile and phenolic composition of the wines are affected by the training systems, being related to the variables ethyl acetate, isoamyl acetate, 3-methyl-1-butanol, propanoic acid, and gallic acid in the Y-trellis, and to 1-hexanol, isovaleric acid, caprylic acid, capric acid, and catechin in VSP. The Y-trellis system can be an alternative for high-altitude regions of Southern Brazil. |
| first_indexed | 2024-12-23T14:55:43Z |
| format | Article |
| id | doaj.art-63888e9ec0db4bbea5a58e2fc2c87751 |
| institution | Directory Open Access Journal |
| issn | 1678-3921 |
| language | English |
| last_indexed | 2024-12-23T14:55:43Z |
| publishDate | 2021-10-01 |
| publisher | Embrapa Informação Tecnológica |
| record_format | Article |
| series | Pesquisa Agropecuária Brasileira |
| spelling | doaj.art-63888e9ec0db4bbea5a58e2fc2c877512022-12-21T17:42:46ZengEmbrapa Informação TecnológicaPesquisa Agropecuária Brasileira1678-39212021-10-015610.1590/s1678-3921.pab2021.v56.02255Physicochemical and aromatic composition of 'Sauvignon Blanc' wines obtained from the Y-trellis and VSP training systemsJosé Luiz Marcon Filhohttps://orcid.org/0000-0001-8198-378XDouglas André Wurzhttps://orcid.org/0000-0001-6109-9858Alberto Fontanella Brighentihttps://orcid.org/0000-0002-6498-8826Aike Anneliese Kretzschmarhttps://orcid.org/0000-0003-0890-8307Leo Rufatohttps://orcid.org/0000-0001-9545-7035Vinicius Caliarihttps://orcid.org/0000-0003-2206-0293Abstract: The objective of this work was to compare the effect of the Y-trellis and vertical shoot position trellis (VSP) training systems on the physicochemical composition and aromatic profile of 'Sauvignon Blanc' (Vitis vinifera) wines in a high-altitude region of the state of Santa Catarina, Southern Brazil. The experiment was conducted during the 2015 vintage in a commercial vineyard located in the municipality of São Joaquim. The treatments consisted of the training systems: Y-trellis and VSP pruned in spur cordon. Sixty kilograms of grapes were harvested from each training system to make the wines, which were evaluated as to their chemical and phenolic composition and aromatic profile. There is no effect of the training system on the wine chemical variables pH, total acidity, color, and total polyphenols. The aromatic profile and phenolic composition of the wines are affected by the training systems, being related to the variables ethyl acetate, isoamyl acetate, 3-methyl-1-butanol, propanoic acid, and gallic acid in the Y-trellis, and to 1-hexanol, isovaleric acid, caprylic acid, capric acid, and catechin in VSP. The Y-trellis system can be an alternative for high-altitude regions of Southern Brazil.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2021000102803&tlng=enVitis viniferapolyphenolsvegetative-productive balancevolatile compounds |
| spellingShingle | José Luiz Marcon Filho Douglas André Wurz Alberto Fontanella Brighenti Aike Anneliese Kretzschmar Leo Rufato Vinicius Caliari Physicochemical and aromatic composition of 'Sauvignon Blanc' wines obtained from the Y-trellis and VSP training systems Pesquisa Agropecuária Brasileira Vitis vinifera polyphenols vegetative-productive balance volatile compounds |
| title | Physicochemical and aromatic composition of 'Sauvignon Blanc' wines obtained from the Y-trellis and VSP training systems |
| title_full | Physicochemical and aromatic composition of 'Sauvignon Blanc' wines obtained from the Y-trellis and VSP training systems |
| title_fullStr | Physicochemical and aromatic composition of 'Sauvignon Blanc' wines obtained from the Y-trellis and VSP training systems |
| title_full_unstemmed | Physicochemical and aromatic composition of 'Sauvignon Blanc' wines obtained from the Y-trellis and VSP training systems |
| title_short | Physicochemical and aromatic composition of 'Sauvignon Blanc' wines obtained from the Y-trellis and VSP training systems |
| title_sort | physicochemical and aromatic composition of sauvignon blanc wines obtained from the y trellis and vsp training systems |
| topic | Vitis vinifera polyphenols vegetative-productive balance volatile compounds |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2021000102803&tlng=en |
| work_keys_str_mv | AT joseluizmarconfilho physicochemicalandaromaticcompositionofsauvignonblancwinesobtainedfromtheytrellisandvsptrainingsystems AT douglasandrewurz physicochemicalandaromaticcompositionofsauvignonblancwinesobtainedfromtheytrellisandvsptrainingsystems AT albertofontanellabrighenti physicochemicalandaromaticcompositionofsauvignonblancwinesobtainedfromtheytrellisandvsptrainingsystems AT aikeanneliesekretzschmar physicochemicalandaromaticcompositionofsauvignonblancwinesobtainedfromtheytrellisandvsptrainingsystems AT leorufato physicochemicalandaromaticcompositionofsauvignonblancwinesobtainedfromtheytrellisandvsptrainingsystems AT viniciuscaliari physicochemicalandaromaticcompositionofsauvignonblancwinesobtainedfromtheytrellisandvsptrainingsystems |