Effect of ripeness and viticultural techniques on the rotundone concentration in red wine made from Vitis vinifera L. cv. Duras

Australian Journal of Grape and Wine Research

Volumn 20, Issue 3, 2014, Pages 401-408

  Geffroy, Olivier ^a   Dufourcq, T ^a   Carcenac, D ^a   Siebert, T ^b   Herderich, M ^b   Serrano, E ^a  

^a Institut Français de la Vigne et du Vin Pôle Sud Ouest V'innopôle   (France)

^b AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

Peppery aroma; Ripeness; Rotundone; Viticultural technique; Vitis vinifera L. cv. Duras

Indexed keywords

VITIS VINIFERA;

EID: 84901441375     PISSN: 13227130     EISSN: 17550238     Source Type: Journal    
DOI: 10.1111/ajgw.12084     Document Type: Article

References (25)

1. Caputi, L., Carlin, S., Ghiglieno, I., Stefanini, M., Valenti, L., Vrhovsek, U. and Mattivi, F. (2011) Relationship of changes in rotundone content during grape ripening and winemaking to manipulation of the 'peppery' character of vine. Journal of Agricultural and Food Chemistry 59, 5565-5571.
2. Chapman, D.M., Matthews, M.A. and Guinard, J.X. (2004) Sensory attributes of Cabernet Sauvignon wines made from vines with different crop yields. American Journal of Enology and Viticulture 55, 325-334.
3. Choné, X., Van Leeuwen, C., Dubourbieu, D. and Gaudillère, J.P. (2001) Stem water potential is a sensitive indicator of grapevine water status. Annals of Botany 87, 477-483.
4. Choné, X., Lavigne-Cruège, V., Tominaga, T., Van Leeuwen, C., Castagnède, C., Saucier, C. and Dubourdieu, D. (2006) Effect of vine nitrogen status on grape aromatic potential: flavor precursors (Scysteine conjugates), glutathione and phenolic content in Vitis vinifera L. cv. Sauvignon blanc grape juice. Journal International des Sciences de la Vigne et du Vin 40, 1-6.
5. Coplen, T.B. (2011) Guidelines and recommended terms for expression of stable-isotope-ratio and gas-ratio measurement results. Rapid Communications in Mass Spectrometry 25, 2538-2560.
6. Dokoozlian, N.K. and Hirschfelt, D.J. (1995) The influence of cluster thinning at various stages of fruit development on flame seedless table grapes. American Journal of Enology and Viticulture 46, 429-436.
7. D'Onofrio, C., Cox, A., Davies, C. and Boss, P.K. (2009) Induction of secondary metabolism in grape cell cultures by jasmonates. Functional Plant Biology 36, 323-338.
8. Duhl, T.R., Helmig, D. and Guenther, A. (2007) Sesquiterpenes emissions from vegetation: a review. Biogeosciences Discussions 4, 3987-4023.
9. Ferreira, V. (2012) Bases moléculaires de l'arôme du vin. Proceedings of the international symposium on wine aroma (VINAROMAS project); 20 November 2012; Toulouse, France (IFV Sud-Ouest: Lisle Sur Tarn, France) pp. 5-6.
10. Ginestar, C., Eastham, J., Gray, S. and Iland, P. (1998) Use of sap-flow sensors to schedule vineyard irrigation. I. Effects of post-veraison water deficits on water relations, vine growth, and yield of Shiras grapevines. American Journal of Enology and Viticulture 49, 413-420.
11. Herderich, M.J., Siebert, T.E., Parker, M., Capone, D.L., Jeffery, D.W., Osidacz, P. and Francis, I.L. (2012) Spice up your life: analysis of key aroma compounds in Shiraz. Qian, M.C. and Shellhammer, T., eds. Flavor chemistry of wine and other alcoholic beverages (American Chemical Society: Washington, DC, USA) pp. 3-13.
12. Logan, A.G., Siebert, T.E., Creasy, G.L. and Kilmartin, P.A. (2011) The 'peppery' sesquiterpene rotundone increases rapidly post-veraison in Vitis vinifera L. Syrah berries. Novello, V., Bovio, M. and Cavalletto, S., eds. Proceedings of the 17th International Symposium GiESCO; 29 August-2 September 2011; Alba, Italy (Dipartimento di Colture Arboree, Grugliasco, Italy) pp. 531-533.
13. Lücker, J., Bowen, P. and Bohlmann, J. (2004) Vitis vinifera terpenoid cyclases: functional identification of two sesquiterpene synthase cDNAs encoding (+)-valencene synthase and (-)-germacrene synthase and expression of mono-and sesquiterpene synthases in grapevine flowers and berries. Phytochemistry 65, 2649-2659.
14. Marais, J., Hunter, J.J. and Haasbroek, P.D. (1999) Effect of canopy microclimate, season and region on sauvignon blanc grape composition and wine quality. South African Journal of Enology and Viticulture 20, 19-30.
15. Mattivi, F., Caputi, L., Carlin, S., Lanza, T., Minozzi, M., Nanni, D., Valenti, L. and Vrhovsek, U. (2011) Effective analysis of rotundone at belowthreshold levels in red and white wines using solid-phase microextraction gas chromatography/tandem mass spectrometry. Rapid Communications in Mass Spectrometry 25, 483-488.
16. May, B. and Wüst, M. (2012) Temporal development of sesquiterpene hydrocarbon profiles of different grape varieties during ripening. Flavour and Fragrance Journal 27, 280-285.
17. Ormeño, E., Mévy, J.P., Vila, B., Bousquet-Mélou, A., Greff, S., Bonin, G. and Fernandez, C. (2007) Water deficit stress induces different monoterpene and sesquiterpene emission changes in Mediterranean species. Relationship between terpene emissions and plant water potential. Chemosphere 67, 276-284.
18. Peyrot des Gachons, C., Van Leeuwen, C., Tominaga, T., Soyer, J.P., Gaudillère, J.P. and Dubourdieu, D. (2005) The influence of water and nitrogen deficit on fruit ripening and aroma potential of Vitis vinifera L., cv. Sauvignon blanc in field conditions. Journal of the Science of Food and Agriculture 85, 73-85.
19. Sampaio, T.L., Kennedy, J.A. and Carno Vasconcelos, M. (2007) Use of microscale fermentation in grape and wine research. American Journal of Enology and Viticulture 58, 534-539.
20. Siebert, T.E. and Solomon, M.R. (2011). Rotundone: development in the grape and extraction during fermentation. Blair, R.J., Lee, T.H. and Pretorius, I.S., eds. Proceedings of the 14th Australian wine industry technical conference; 3-8 July 2010; Adelaide, SA, Australia (Australian Wine Industry Technical Conference Inc.: Adelaide, Australia) pp. 307-308.
21. Siebert, T.E., Wood, C., Elsey, G.M. and Pollnitz, A.P. (2008) Determination of rotundone, the pepper aroma impact compound, in grapes and wine. Journal of Agricultural and Food Chemistry 56, 3745-3748.
22. Spayd, S.E., Tarara, J.M., Mee, D.L. and Ferguson, J.C. (2002) Separation of sunlight and temperature effects on the composition of Vitis vinifera cv. Merlot berries. American Journal of Enology and Viticulture 53, 171-182.
23. Tonietto, J. and Carbonneau, A. (2002) Régime thermique en période de maturation du raisin dans le géoclimat viticole: indice de fraîcheur des nuits-IF et amplitude thermique. Proceedings of the symposium international sur le zonage vitivinicole 17-20 June 2002; Avignon, France (Organisation Internationale de la Vigne et du Vin: Paris, France) pp. 279-289.
24. Van Leeuwen, C., Trégoat, O., Choné, X., Bois, B., Pernet, D. and Gaudillère, 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? Journal International des Sciences de la Vigne et du Vin 43, 121-134.
25. Wood, C., Siebert, T.E., Parker, M., Capone, D.L., Elsey, G.M., Pollnitz, A.P., Eggers, M., Meier, M., Vossing, T., Widder, S., Krammer, G., Sefton, M.A. and Herderich, M.J. (2008) From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound. Journal of Agricultural and Food Chemistry 56, 3738-3744.