Effect of seasonal climate fluctuations on the evolution of glycoconjugates during the ripening period of grapevine cv. Muscat à petits grains blancs berries.
- Autores: Julia Crespo, Peggy Rigou, Valeria Romero, Margarita García, Teresa Arroyo, Juan M Cabellos
- Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 98, Nº 5, 2018, págs. 1803-1812
- Idioma: inglés
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Resumen
Temperature changes and rainfall fluctuations affect the winemaking industry by altering vine phenology, crop yield, must composition and wine quality. Here, the evolution of the varietal aroma potential during ripening over three consecutive seasons has been analyzed considering climate conditions. The effect of season, ripening date and climatic conditions on aroma precursor accumulation in grapes was studied by multivariate analysis and discussed in regard to the potential aromatic quality of the wine.; Results: In contrast to musts obtained from grapes harvested in warm and dry seasons (2014 and 2015), musts obtained from grapes harvested in the coolest and most humid year (2013) showed a lower pH, higher total acidity, higher varietal aroma potential index (IPAv), and higher aromatic potential of linalool, geraniol and nerol (typical of the Muscat flavor).; Conclusion: Considering the three seasons, grapes synthesized and accumulated more precursors when milder temperatures and late rains throughout veraison were recorded. However, we observed a high fluctuation of aroma precursors during the ripening period, so choosing the correct harvesting date (according to grape aroma potential) may overcome some of the negative effects linked to climate conditions. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.
