The Impact of Vineyard and Cellar Factors on the Color and Anthocyanin Profile of Pinot Noir Grapes and Table Wines PDF Download

Author: Gerard Anthony Logan
Publisher:
ISBN:
Category : Anthocyanins
Languages : en
Pages : 410

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Author: Isadora Frias de Locio e Silva
Publisher:
ISBN: 9781658412247
Category :
Languages : en
Pages :

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Volatile compounds in wine originate from grape components, microbiome, yeast metabolism and autolysis and are modified during aging due to chemical transformations and interactions. Minimizing sources of variation such as the rootstocks and the scion clone, and having the winemaking done under controlled, reproducible conditions allows for a better investigation of site-specific influences on the volatile profile of the wines. Pinot noir wines made from grapes from 15 sites located in 8 American Viticultural Areas (AVAs) in California and Oregon and planted with the 667 clone and similar rootstocks were studied. Wines were analyzed by Headspace Solid Phase Microextraction Gas Chromatography Mass Spectrometry (HS-SPME-GC-MS) at three time points (3, 8 and 20 months post-fermentation) to determine the differences in volatiles composition among the sites and investigate possible changes during aging. In addition, two Descriptive Analysis (DA) sensory panels were conducted (at 8 and 20 months post-fermentation) to investigate the differences among wines and whether the chemical characteristics could correlate with human perception. Weather data was also collected from each site. Out of the 39 compounds analyzed by HS-SPME-GC-MS, an Analysis of Variance (ANOVA) indicated that 16 compounds differed significantly across sites (p

Author: M. A. Amerine
Publisher: Univ of California Press
ISBN: 0520317157
Category : Technology & Engineering
Languages : en
Pages : 1020

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This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1970.

Author: Andrew Carden Erickson
Publisher:
ISBN:
Category :
Languages : en
Pages : 214

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Author: Shelby Rae Byer
Publisher:
ISBN: 9781085777421
Category :
Languages : en
Pages :

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Vineyard site influences the chemical composition of grapes and the overall characteristics of finished wine. The intricacies of how vineyard site impacts grape and wine composition and quality are of continual interest, and many studies have been performed which aim to develop better understanding of this phenomenon. This thesis explores this concept in a unique way, by examining characteristics of vineyard sites and the qualities of the resulting musts and wines from 15 vineyard sites in California and Oregon. Each of these sites is planted with Pinot noir clone 667, and 10 of 15 sites are grafted on 101-14 Mgt rootstock. All grapes were harvested and transported to the UC Davis teaching and research winery, where they were processed and fermented under controlled experimental conditions. Vineyard sites were categorized by their soil type, growing degree days, and precipitation. Growing degree days and precipitation were calculated and observed for three vintages by using nearby California Irrigation Management Information System (CIMIS) weather stations. Additionally, cluster sizes and grape berry sizes were measured and recorded to better understand site impact on cluster and grape morphology. Vineyards located in the same American Viticulture Area (AVA) sometimes share the same soil series. Grape musts were initially characterized by chemical analysis prior to fermentation, and multivariate analysis of the initial juice chemistry was performed. In 2016, regional clustering was more apparent based on initial juice chemistry than in 2017. However, in both years, general trends of similarity exist among vineyards based on their geography. Fermentations were monitored for grapes harvested from each vineyard site in 2017 and reveal different fermentation kinetics. Temperature profiles were controlled a consistent protocol by using jacketed fermentors with heating and cooling capabilities. No correlation was determined between the amount of yeast assimilable nitrogen (YAN) and the maximum rate of fermentation. Additionally, no trend was observed between fermentation behavior and AVA. Each vineyard site appeared to ferment uniquely, with the Santa Rita Hills vineyard site fermenting at the fastest rate. All vineyard sites finished fermenting to dryness. Finished wines from the 2015 vintage were observed through aging to assess how phenolic compounds change and develop in bottle. Wines were aged in screw cap enclosed bottle and analyzed at three sample points: 3 months post-fermentation, 8 months post-fermentation, and 20 months post-fermentation. Samples were analyzed by high-performance liquid chromatography (HPLC) coupled with a diode array detector (DAD). While individual vineyards displayed different initial amounts of each phenolic compound assessed, many shared similar patterns throughout aging. When all compounds at all sample points for all vineyards are assessed together, regional grouping by AVA are evident. To understand extraction of phenolic compounds into the must and fermenting grape juice, samples were taken and analyzed by UV-Vis for the 2017 vintage. Samples were taken during cold soak, fermentation, and post-press and analyzed at wavelengths of 280nm and 520nm. Measurement at 280nm gives an approximation for total phenolic compounds and measurement at 520nm give an approximation for anthocyanin content, though other materials in fermenting must and wine also absorb at 520nm. In general, absorbance values at both wavelengths continued to increase during fermentation. For some vineyard sites, a decrease in these values was observed at the end of fermentation and post-pressing, indicating a potential plateau in extraction.

Author: Hui Feng
Publisher:
ISBN:
Category : Anthocyanins
Languages : en
Pages : 207

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High vegetative growth of Pinot Noir vine is a common problem in most vineyards of Oregon's Willamette Valley, where sunlight exposure and heat accumulation are limited. Consequently, growers in this region commonly use vineyard management strategies to regulate vine vigor and improve grape and wine quality. Wine quality is greatly correlated with grape volatile composition. However, no study has been done to fulfill the knowledge gap of how specific viticultural practice affect Oregon Pinot Noir grape and wine volatile composition. Accordingly, three studies were conducted to evaluate impacts of viticultural practices (i.e., cover crop, leaf removal, and crop thinning) on the volatile composition of Pinot Noir grape and wine in the Willamette Valley of Oregon. Pinot Noir grape chemical and volatile composition was investigated over three growing seasons (2008, 2009, and 2010) in a commercial vineyard where vines were managed using three vineyard floor management practices. The vineyard floor practices included different inter-row management: permanent grass (Festuca rubra spp. rubra) cover (Grass), alternating grass cover and tillage (Alternate), and tillage of every alleyway (Tilled). Fruit chemical and volatile compositions were analyzed by High Performance Liquid Chromatography (HPLC) and Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry (SBSE-GC-MS). Results showed that different vineyard floor practices did not affect the grape general ripeness in most of years (2008 and 2009), but in 2010, Grass treatment caused decreases levels of sugar and organic acids in grapes. In addition, Grass treatment reduced levels of berry free amino acids but increased levels of quercetin glycosides and anthocyanins. Compositions of grape volatile and their precursors were also affected by treatments. Grass treatment increased free-form terpenoids and decreased free-form C6 compounds (hexanal, trans-2-hexenal and 1-hexanol) and [beta]-damascenone in most of the years. There was a negative correlation between vine pruning weight and levels of free-form terpenoids, while, a positive correlation between vine pruning weight and free-form C6 compounds and [beta]-damascenone. Furthermore, Alternate treatment had the highest concentrations of bound-form terpenoids. Wines were made when grapes reached commercial maturity and wine compositions were analyzed using HPLC, GC-FID and GC-MS. Results showed that the wine made from grapes with vineyard floor management treatments Alternate and Grass had higher levels of anthocyanins compared to Tilled treatment. Wine volatile composition was affected by treatments as well but in different ways. Cover crop treatments increased levels of branched-chain esters, acetates, terpenoids, and phenethyl alcohol in wine; meanwhile, they decreased levels of straight-chain ethyl esters, higher alcohols (1-propanol, isobutyl alcohol, and isoamyl alcohols), [beta]-damascenone, ethyl vanillate, dimethyl sulfite and methanethiol. A second study was conducted to further investigate the impact of fruit-zone leaf removal practice on Pinot Noir grape and wine volatile composition over three growing seasons (2010, 2011, and 2012). Grapevines were managed to have four different leaf removal treatments, including removing 0% (None), 50% and 100% of leaves from the cluster zone at berry pea-size stage, and a current local industry standard treatment (IS). Results revealed that leaf removal practice did not alter vine growth or berry ripening, but increased levels of quercetin glycosides and anthocyanins in grapes. Moreover, leaf removal increased both free- and bound-form volatile compounds in grapes. The 100% leaf removal increased levels of terpenoids (bound-form) and [beta]-damascenone (free- and bound-form) compared to control. In addition, levels of terpenoids and [beta]-damascenone were positively correlated with sunlight exposure. Meanwhile, Pinot Noir wine quality was enhanced by leaf removal. The 100% Leaf removal treatment had higher levels of anthocyanins and volatile compounds, such as linalool, a-terpineol, [beta]-damascenone and several esters (e.g., ethyl butanoate, ethyl octanoate, methyl vanillate, and ethyl vanillate) in final wine. Analyses of potential volatile compounds following acid hydrolysis of wine showed that 100% leaf removal increased levels of bound-form C13-norisoprenoids (e.g., [beta]-damascenone, vitispirane and TDN). The third study was conducted to investigate the impact of crop thinning on volatile composition of Pinot Noir grape and wine with focus on the severity and timing of crop thinning. Crop levels were moderately (35% crop removed) or severely (65% crop removed) thinned at pre-bloom, fruit set, lag phase, or véraison, with no crop thinning as the control treatment. Our data indicate that crop thinning had limited impact on grape and wine volatile compositions with high variation over three seasons (2010, 2011 and 2012).

Author: M. Cecilia Peppi
Publisher:
ISBN:
Category :
Languages : en
Pages : 184

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Author: Andrew Leo Waterhouse
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 338

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Short history of red wine color. Yeast-mediated formation of pigmented polymers in red wine. Color and phenolic compounds of Oak-matured wines as affected by the characteristics of the barrel. The variation in the color components of red wines using FTIR, wine analyses, and the method of partial least squares. The fate of anthocyanins in wine: are there determining factors? New pigments produced in red wines via different enological process. Factors affecting the formation of red wine pigments. Flavanols and anthocyanins as potent compounds in the formation of new pigments during storage and aging if red wine. Structural changes of anthocianins during red wine aging: Portisins: a new class of blue anthocyanin-derived pigments. Novel aged anthocyanins from Pinotage wines: isolation, characterization, and pathway of formation. Anthocyanin transformation in Cabernet Sauvignon wine during aging. The fate of Malvidin-3-glucoside in New wine. Matrix-assisted laser desorption-ionization time-of-flight mass spectrometry of anthocyanin-polyflavan-3-ol Oligomers in cranberry fruit (Vaccinium macrocarpon, Ait.) and apray-dried cranberry juice. Compositional investigation of pigmented tannin. Tannin-anthocyanin interactions: influence on wine color. Fractionation of red wine polymeric pigments by protein precipitation and bisulfite bleaching.

Author: Maynard Andrew Amerine
Publisher: Univ of California Press
ISBN:
Category : Wine and wine making
Languages : en
Pages : 372

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Author: Jeremy Benjamin Weintraub
Publisher:
ISBN:
Category :
Languages : en
Pages : 280

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