Journal of Food, Agriculture and Environment
Influence of basal leaf removal on the chemical composition of Sauvignon Blanc and Riesling wines
Author(s):
Bernard Kozina1*,
Marko Karoglan1, Stanka Herjavec1, Ana Jeromel1, Sandi Orlic2Recieved Date: 2007-10-04, Accepted Date: 2007-12-12
Abstract:The influence of partial leaf removal of grapevines on sugar, acids and pH must content was evaluated and changes in wine volatile composition and overall quality were defined. The experiment was carried out in 2002 with Sauvignon Blanc and Riesling varieties. Treatments were a) control, or no leaf removal, b) removal of 4 leaves per shoot and c) removal of 8 leaves per shoot. At the end of fermentation analysis of standard chemical compounds, organic acids and aroma compounds were determined by means of HPLC and GC-MS. Basal leaf removal increased soluble solids and reduced titratable acidity and pH. In some cases increase in free volatile and potential volatile terpene levels was noticed. Results of study indicate that basal leaf removal had different influence on the wine chemical composition and quality that depends upon the variety tested. In Sauvignon Blanc wines basal leaves removal significantly reduced tartaric and malic acid content and increased the content of free and bound monoterpenes. In Riesling wines basal leaves removal had significant influence only on tartaric acid content while there was no marked difference in the sum of free and bound monoterpenes. Sensory evaluation showed that the quality of Sauvignon Blanc wines could be much improved while the quality of Riesling wines remained more or less the same.
Keywords:Basal leaf removal,
organic acids, monoterpenes, Sauvignon, RieslingJournal: Journal of Food, Agriculture and Environment
Year: 2008
Volume: 6
Issue: 1
Category: Food and Health
Pages: 28-33
Full text for Subscribers
Information:
Note to users
The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.
Article purchasing
If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.
Purchase this Article: 20 Purchase PDF Order Reprints for 15
Share this article :