Influence of viticulture practices on grape aroma precursors and their relation with wine aroma

BACKGROUNDThe effects of two different operations in the vineyard (basal leaf plucking and head trimming) on the synthesis of aromatic precursors in the grape and their impact on wine aroma have been studied and compared with a control sample. The study was carried out over two consecutive years with four different varieties. Glycosidic precursors were analysed in grapes and volatile compounds were studied in the wines. ANOVA studies were performed to study the effect of the vintage, variety and treatment for each of the compounds released from their precursors. RESULTSRegarding treatment, the highest values in the concentration of free aroma compounds were achieved in the leaf plucking grapes, except for Chardonnay. Significant and positive correlations between aromatic precursors of terpenes present in grapes and their released form in wines were found for all varieties. For norisoprenoids, significant and positive correlations were exclusively found for Chardonnay and for phenols and vanillins in the year 2010 the correlations were high in three of the four varieties studied. CONCLUSIONIn the assays of the 2 years, more precursors were synthesised in Merlot, Gewurztraminer and Tempranillo grapes if the vineyards were plucked. (c) 2014 Society of Chemical Industry