Volatile fingerprint and physico-mechanical properties of 'Muscat blanc' grapes grown in mountain area: A first evidence of the influence of water regimes

Italian Journal of Food Science

Volumn 25, Issue 3, 2013, Pages 329-338

  Giordano, M ^a   Zecca, O ^b   Belviso, S ^a   Reinotti, M ^b   Gerbi, V ^a   Rolle, L ^a  

^a UNIVERSITY OF TURIN   (Italy)

^b Institut Agricole Regional   (Italy)

Author keywords

Glycosides; Muscat blanc; Skin hardness; Volatile components; Water stress

Indexed keywords

EID: 84890034246     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (46)

1. Adams R. P. 2001. Identification of essential oil components by gas chromatography/quadrupole mass spectroscopy. Allured Publishing Corporation, Carol Stream.
2. Bltteur S. M., Baumes R. L., Bayonove C. L., Verslnl G., Martin C. A. and Dalla Serra A. 1990. 2-exo-Hydroxy-l, 8-cineole: a new component from grape var. Sauvlgnon. J. Agric. Food Chem. 38:1210.
3. Bureau S. M., Razungles A. J. and Baumes R. L. 2000. The aroma of Muscat of Frontignan grapes: effect of the light environment of vine or bunch on volatiles and glycoconjugates. J. Sci. Food Agric. 80:2012.
4. Chapman D. M., Roby G., Ebeler S. E., Guinard J. and Matthews M. A. 2005. Sensory attributes of Cabernet sauvlgnon wines made from vines with different water status. Aust. J. Grape Wine Res. 11:339.
5. Del Caro A., Fanara C., Genovese A., Molo L., Plga A. and Piomblno P. 2012. Free and enzymatically hydrolysed volatile compounds of sweet wines from Malvasia and Muscat grapes (Vitis vinifera L.) grown In Sardinia. S. Afr. J. Enol. Vitic. 33:115.
6. Deloire A., Carbonneau A., Wang Z. P. and Ojeda H. 2004. Vine and water: a short review. J. Int. Sci. Vigne Vin. 38:1.
7. Di Stefano R. 1991. Proposal for a method of sample preparation for the determination of free and glycoside terpenes of grapes and wines. Bull. OIV. 721-722:219.
8. Fenoll J., Manso A., Hellln P., Ruiz L. and Flores P. 2009. Changes In the aromatic composition of the Vitis vinifera grape Muscat Hamburg during ripening. Food Chem. 114:420.
9. Gabler M. G., Smllanlck J. L., Mansour M., Ramming D. W. and Mackey B. E. 2003. Correlation of morphological, anatomical and chemical features of grape berries with resistance to Botrytis cinerea. Phytopathology. 93:1263.
10. Gambacorta G., Antonacci D., La Gatta M., Faccla M., La Gatta B., Patl S., Coletta A. and La Notte E. 2011. Phenolic composition of Agllanlco and Nero dl Trola grapes and wines as affected by cover cropping and Irrigation. Ital. J. Food Sci. 23:381.
11. Giordano M., Rolle L., Zeppa G. and Gerbl V. 2009. Chemical and volatile composition of three Italian sweet white passlto wines. J. Int. Sci. Vlgne Vln. 43:159.
12. Gladstone J. S. 1992. Viticulture and Environment, Winetitles, Adelaide.
13. Gómez E., Martinez A. and Laenclna L. 1995. Changes In volatile compounds during maturation of some grape varieties. J. Sci. Food Agric. 67:229.
14. Gunata Y. Z., Bayonove C., Baumes R. and Cordonnler R. 1985, The aroma of grapes. Localisation and evolution of free and bound fractions of some grape aroma components cv Muscat during first development and maturation. J. Sci. Food Agric. 36:857.
15. Hepner Y., Bravdo B., Loinger C., Cohen S. and Tabacman H. 1985. Effect of Irrigation and crop level on growth, yield and wine quality of Cabernet sauvlgnon. Am. J. Enol. Vitic. 36:132.
16. Koundouras S., Marinos V., Gkoulioti A., Kotseridis Y. and van Leeuwen C. 2006. Influence of vineyard location and vine water status on fruit maturation of nonirrigated cv Agiorgitiko (Vitis vinifera L.). Effects on wine phenolic and aroma components. J. Agric. Food Chem. 54:5077.
17. Lambri M., Dordoni R., Silva A. and De Faveri 2012. Comparing the impact of bentonite addition for both must clarification and wine fining on the chemical profile of wine from Chambave Muscat grapes. Int. J. Food Sci. Sci. Tech. 47:1.
18. Lang A. and During H. 1990. Grape beriy splitting and some mechanical properties of the skin. Vitis. 29:61.
19. Le Moigne M., Maury C., Bertrand D. and Jourjon F. 2008. Sensory and instrumental characterisation of Cabernet franc grapes according to ripening stages and growing location. Food Qual. Prefer. 19:220.
20. Letaief H., Rolle L. and Gerbi V. 2008. Mechanical behaviour of winegrapes under compression tests. Am. J. Enol. Vitic. 59:323.
21. Luan F., Mosandl A., Munch A. and Wiist M. 2005. Metabolism of geraniol in grape beriy mesocarp of Vitis vinifera L. cv Scheurebe: demonstration of stereoselective reduction, E/Z-isomerization, oxidation and glycosilation. Phytochem. 66:295.
22. Lund S. T. and Bohlmann J. 2006. The molecular basis for wine grape quality. A volatile subject. Science. 311:804.
23. Marais J. 1983. Terpenes in the aroma of grapes and wines: A review. S. Afr. J. Enol. Vitic. 4:49.
24. Matthews M. A., Ishii R., Anderson M. M. and Omahony M. 1990. Dependence ofwine sensoiy attributes on vine water status. J. Sci. Food Agric. 51:321.
25. Maury C., Madieta E., Le Moigne M., Mehinagic E., Siret R. and Jourjon F. 2009. Development of a mechanical texture test to evaluate the ripening process of Cabernet franc grapes. J. Text. Stud. 40:511.
26. Mercalli L. 2003. Atlante climatico della Valle d'Aosta. Societa Meteorologica Subalpina, Torino.
27. Ojeda H., Deloire A. and Carbonneau A. 2001. Influence of water deficits on grape beriy growth. Vitis. 40:141.
28. Peyrot des Gachons C. P., Van Leeuwen C., Tominaga T., Soyer J. P., Gaudillere J. P. and Dubourdieu D. 2005. Influence of water and nitrogen deficit on fruit ripening and aroma potential of Vitis vinifera L cv Sauvignon blanc in field conditions. J. Sci. Food Agric. 85:73.
29. Qian M. C., Fang Y. and Shellie K. 2009. Volatile composition of Merlot wine from different vine water status. J. Agric. Food Chem. 57:7459.
30. Ribereau-Gayon P., Boidron N. and Terrier A. 1975. Aroma of Muscat grape varieties. J. Agric. Food Chem. 23:1042.
31. Ribereau-Gayon P., Glories Y., Maujean A. and Dubourdieu D. 2000a. Handbook of Enology, Vol. 1, The microbiology ofwine and vinifications, John Wiley and Sons Ltd. Baffins Lane, Chichester.
32. Ribereau-Gayon P., Glories Y., Maujean A. and Dubourdieu D. 2000b. Handbook of Enology, Vol. 2, The chemistry of wine stabilization and treatments, John Wiley and Sons Ltd. Baffins Lane, Chichester.
33. Rio Segade S., Giacosa S., Gerbi V. and Rolle L. 2011c. Berry skin thickness as main texture parameter to predict anthocyanin extractability in winegrapes. LWT - Food Sci. Technol., 44:392.
34. Rio Segade S., Orriols I., Giacosa S. and Rolle L. 2011a. Instrumental texture analysis parameters as winegrapes varietal markers and ripeness predictors. Int. J. Food Prop. 14:1318.
35. Rio Segade S., Soto Vazquez E., Orriols I., Giacosa S. and Rolle L. 2011b. Possible use of texture characteristics of winegrapes as markers for zoning and their relationship with anthocyanin extractability index. Int. J. Food Sci. Technol. 46:386.
36. Rolle L., Gerbi V., Schneider A., Spanna F. and Rio Segade S. 2011. Varietal relationship between instrumental skin hardness and climate for grapevines (Vitis vinifera L.). J. Agric. Food. Chem. 59:10624.
37. Rolle L., Siret R., Rio Segade S., Maury C., Gerbi V. and Jourjon F. 2012. Instrumental texture analysis parameters as markers of table-grapes and winegrape quality: a review. Am. J. Enol. Vitic. 63, 11.
38. Rolle L., Torchio F., Cagnasso E. and Gerbi V. 2010. Evolution of mechanical variables of the winegrapes for icewine production during on-vine drying. Ital. J. Food Sci. 22:143.
39. Rolle L., Torchio F., Giacosa S. and Gerbi V. 2009. Modification of mechanical characteristic and phenolic composition in berry skins and seeds of Mondeuse winegrapes throughout the on-vine diying process. J. Sci. Food Agric. 89:1973.
40. Sanchez Palomo E., Diaz-Maroto M. C., Gonzalez Vinas M. A, Soriano-Perez A. and Perez-Coello M. S. 2007. Aroma profile of wines from Albillo and Muscat grape varieties at different stages of ripening. Food Control. 18:398.
41. Ureta C. F. and Yavar O. L. 1982. Influence de quelques pratiques culturales sur la qualite des raisins. Conn. Vigne Vin. 16:187.
42. Usseglio-Tommaset L. and Di Stefano R. 1980. Profilo aromatico del Moscato bianco del Piemonte. Riv. Vitic. Enol. 33:58.
43. van Leeuwen C., Tregoat O., Chone X., Bois B., Pernet D. and Gaudiliere J.-P. 2009. Vine water status is a key factor in grape ripening and vintage quality for red Bordeaux wine. How can it be assessed for vineyard management purposes? J. Int. Sci. Vigne Vin. 43:121.
44. Williams P. J., Strauss C. R. and Wilson B. 1980. Hydroxylated linalool derivatives as precursors of volatile monoterpenes of Muscat grapes. J. Agric. Food Chem. 28:766.
45. Wirth J., Guo W., Baumes R. and Giinata Z. 2001. Volatile compounds released by enzymatic hydrolysis of glycoconjugates of leaves and grape berries from Vitis vinifera Muscat of Alexandria and Shiraz cultivars. J. Agric. Food Chem. 49:2917.
46. Zarrouk O., Francisco R, Pinto-Marijuan M., Brossa R., Santos R. R. Pinheiro C., Costa J. M., Lopes C. and Chaves M. M. 2012. Impact of irrigation regime on berry development and flavonoids composition in Aragonez (Syn. Tempranillo) grapevine. Agric. Water Manage. 114:18.