Early leaf removal impact on volatile composition of Tempranillo wines

Early defoliation is a very innovative technique in viticulture used for yield management. The effects of early leaf removal performed manually and mechanically at two different phenological stages, pre-bloom and fruit set, on the volatile composition of Tempranillo (Vitis vinifera L.) wines were studied. Volatiles were identified and quantified by gas chromatography Early leaf removal only modified the total concentrations of C6 compounds and acetates, whereas total alcohols, esters, volatile acids and terpenes remained generally unaffected. Early defoliation induced a significant reduction in C6 compounds and increased the concentrations of acetates in Tempranillo wines. An effect of timing (pre-bloom vs fruit set) alone was observed for all acetates analysed. Regarding the method of defoliation (manual vs mechanical), significant differences in some ethyl ester (ethyl-2-methylbutyrate and ethyl octanoate) and volatile acid concentrations were observed among treatments. Ethyl octanoate, 2-phenylethyl acetate, 3-methylbutyl acetate and hexanoic acid, with OAV (odour activity value) > 1 and mainly fruity and floral odour descriptors, showed higher levels after early defoliation treatments compared with non-defoliated vines. Principal component analysis illustrated the difference in wines from defoliated and non-defoliated treatments based on their volatile composition. It can be concluded that early leaf removal significantly modified the wine aroma compounds, increasing or decreasing several of these compounds.We thank the Agencia de Desarrollo Economico de La Rioja (ADER) and the Ministerio de Ciencia e Innovacion for their financial support (ADER-2006-I-ID-00157 and AGL2007-60378 respectively). We would also like to thank the Agrupacion de Bodegas Centenarias y Tradicionales de Rioja (ABC) and New Holland for their assistance and help. Dr Vilanova is grateful to the 'Isidro Parga Pondal' programme financed by the Xunta de Galicia (Spain)

Vinegar production from fruit concentrates: effect on volatile composition and antioxidant activity

Vinegar stands as a highly appreciated fermented food product due to several functional properties and multiple applications. This work focuses on vinegar production from fruit wines derived from fruit concentrates, to attain a food product with nutritional added value. Four fruit vinegars (orange, mango, cherry and banana), were produced and characterized, with total acidities of 5.3 ± 0.3% for orange, 5.6 ± 0.2% for mango, 4.9 ± 0.4% for cherry and 5.4 ± 0.4% for banana. Acetification showed impact on aroma volatiles, mainly related to oxidative reactions. Minor volatiles associated with varietal aroma were identified, monoterpenic alcohols in orange vinegar, esters in banana vinegar, C13-norisoprenoids in cherry vinegar and lactones in mango vinegar, indicating fruit vinegars differentiated sensory quality. Total antioxidant activity analysis by FRAP, revealed fruit vinegars potential to preserve and deliver fruit functional properties. Antioxidant activity of fruit vinegars, expressed as equivalents of Fe2SO4, was of 11.0 ± 1.67 mmol L1 for orange, 4.8 ± 0.5 mmol L1 for mango, 18.6 ± 2.33 mmol L1 for cherry and 3.7 ± 0.3 mmol L1 for banana. Therefore, fruit vinegars presented antioxidant activity close to the reported for the corresponding fruit, and between 8 and 40 folds higher than the one found in commercial cider vinegar, demonstrating the high functional potential of these novel vinegar products.Authors would like to acknowledge the financial funding of: FruitVinegarDRINK QREN Project (Ref. 23209), Project "BioInd-Biotechnology and Bioengineering for improved Industrial and Agro-Food processes, REF. NORTE-07-0124-FEDER-000028" Co-funded by the Programa Operacional Regional do Norte (ON.2 - O Novo Norte), QREN, FEDER and the FCT Strategic Project Pest OE/EQB/LA0023/2013. Authors would also like to acknowledge the participation of Mendes Goncalves S.A. and Frulact S.A. staff, for the active input, which led to the work basis and rationale.info:eu-repo/semantics/publishedVersio

Recherches sur les déviations organoleptiques des moûts et des vins associées au développement de pourritures sur les raisins (étude particulière de la géosmine)

Au cours des dix dernières années, de nouveaux types de déviations organoleptiques des vins avec des caractères ferreux ont été notés dans diverses régions viticoles (Bordelais, Beaujolais, Val de Loire, Bourgogne). La (-)-géosmine, un composé présentant une forte odeur de terre humide et de betterave, a été identifiée dans des moûts et des vins de plusieurs cépages (Sémillon, Cabernet Sauvignon et Gamay) issus de vendanges plus ou moins touchées par la pourriture grise. L'analyse de la microflore fongique et bactérienne des baies de raisin contenant de la géosmine et l'évaluation de l'aptitude de ses représentants à synthétiser la géosmine ont révélé l'omniprésence de Penicillum expansum, champignon producteur de géosmine, en association avec Botrytis cinerea. Nous avons pu démontrer sur jus et broyat de raisins le rôle préliminaire indispensable de B. cinerea dans l'induction de la synthèse de géosmine par P. expansum. Des éléments d'explication du phénomène ont pu être apportés, qui trouvent leur origine dans la carence en azote aminé du jus de raisin due au développement de B. cinerea. Ce travail a également contribué à la caractérisation d'autres défauts organoleptiques fongiques et terreux retrouvés dans les raisins, les moûts et les vins.Since the last ten years, several new organoleptic deviations with earthy aroma have been found in wines from various French vineyards (Bordeaux, Beaujolais, Loire Valley, Burgundy. (-)-geosmin, a powerful earthy aroma compound, has been identified in musts and wines of several grape varieties (Semillon, Cabernet Sauvignon and Gamay) caming from at least partially rotten grapes. The fungal and bacterial microflora analysis of rotten grapes containing geosmin and the evaluation of this microflora ability to produce geosmin have revealed the omnipresence of Penicillum expansum, associated with Botrytis cinerea. We demonstrated the necessary and complementary action of B. cinerea and P. expansum in geosmin production on grape juice and on crushed grape berries. This phenomen can be in part explained y amino acids degradation of grape juice due to B. cinerea development. This study has also permitted the characterization of other compounds with fungal and earthy odors found in grapes, musts and wines.BORDEAUX2-BU Santé (330632101) / SudocBORDEAUX1-BU Sciences-Talence (335222101) / SudocVILLENAVE D'ORNON-Bib. ISVV (335502201) / SudocSudocFranceF

Lettre de Louis Phélypeaux de Pontchartrain (chancelier de France) à de la Guerche (procureur du roi en l'hôtel de ville de Nantes) datée du 06 février 1710

Lettre de Louis Phélypeaux de Pontchartrain (chancelier de France) à de la Guerche (procureur du roi en l'hôtel de ville de Nantes) datée du 06 février 1710. In: Correspondance administrative sous le règne de Louis XIV, recueillie et mise en ordre par G. B. Depping. Tome I. Etats provinciaux – Affaires municipales et communales. Paris : Imprimerie nationale, 1850. p. 940

Lettre de Louis Phélypeaux de Pontchartrain (chancelier de France) à de la Guerche (procureur du roi en l'hôtel de ville de Nantes) datée du 06 février 1710

Lettre de Louis Phélypeaux de Pontchartrain (chancelier de France) à de la Guerche (procureur du roi en l'hôtel de ville de Nantes) datée du 06 février 1710. In: Correspondance administrative sous le règne de Louis XIV, recueillie et mise en ordre par G. B. Depping. Tome I. Etats provinciaux – Affaires municipales et communales. Paris : Imprimerie nationale, 1850. p. 940

Etude des produits volatils résultant du développement d'une microflore fongique parasite du raisin à maturité et en surmaturation. Caractérisation des microorganismes impliqués

*INRA Erist Bordeaux Diffusion du document : INRA Erist Bordeau