Abstract
BACKGROUND: 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. RESULTS: 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. CONCLUSION: It can be concluded that early leaf removal significantly modified the wine aroma compounds, increasing or decreasing several of these compounds.
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Claims 10
Claim · model-written summary
Early defoliation significantly reduced C6 compounds in Tempranillo wines compared with non-defoliated vines.
- Taxon
- Vitis vinifera
Vitis viniferae0 - Treatment
- Early defoliatione2
- Outcome
- C₆ compoundse2
- Direction
- significant reductione2
- Comparator
- non-defoliated vinese5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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”
e2“Early defoliation induced a significant reduction in C₆ compounds and increased the concentrations of acetates in Tempranillo wines”
e5“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”
Claim · model-written summary
Early defoliation increased the concentrations of acetates in Tempranillo wines compared with non-defoliated vines.
- Taxon
- Vitis viniferaVitis viniferae0
- Treatment
- Early defoliatione2
- Outcome
- concentrations of acetatese2
- Direction
- increasede2
- Comparator
- non-defoliated vinese5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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”
e2“Early defoliation induced a significant reduction in C₆ compounds and increased the concentrations of acetates in Tempranillo wines”
e5“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”
Claim · model-written summary
Early leaf removal left total alcohols, esters and volatile acids generally unaffected in Tempranillo wines.
- Taxon
- Vitis viniferaVitis viniferae0
- Treatment
- Early leaf removale1
- Outcome
- total alcohols, esters, volatile acidse1
- Direction
- remained generally unaffectede1
- Comparator
- non-defoliated vinese5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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”
e1“Early leaf removal only modified the total concentrations of C₆ compounds and acetates, whereas total alcohols, esters, volatile acids and terpenes remained generally unaffected”
e5“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”
Claim · model-written summary
Early leaf removal left terpenes generally unaffected in Tempranillo wines.
- Taxon
- Vitis viniferaVitis viniferae0
- Treatment
- Early leaf removale1
- Outcome
- terpenese1
- Direction
- remained generally unaffectede1
- Comparator
- non-defoliated vinese5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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”
e1“Early leaf removal only modified the total concentrations of C₆ compounds and acetates, whereas total alcohols, esters, volatile acids and terpenes remained generally unaffected”
e5“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”
Claim · model-written summary
Timing of leaf removal, pre-bloom versus fruit set, had an effect on all acetates analysed in Tempranillo wines.
- Taxon
- Vitis viniferaVitis viniferae0
- Treatment
- pre-bloome3
- Outcome
- all acetates analysede3
- Comparator
- fruit sete3
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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”
e3“An effect of timing (pre-bloom vs fruit set) alone was observed for all acetates analysed”
Claim · model-written summary
Manual and mechanical defoliation gave significant differences in some ethyl esters and volatile acid concentrations in Tempranillo wines.
- Taxon
- Vitis viniferaVitis viniferae0
- Treatment
- method of defoliatione4
- Outcome
- ethyl ester (ethyl-2-methylbutyrate and ethyl octanoate) and volatile acid concentrationse4
- Direction
- significant differencese4
- Comparator
- mechanicale4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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”
e4“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”
Claim · model-written summary
Ethyl octanoate, 2-phenylethyl acetate and 3-methylbutyl acetate were higher after early defoliation than in non-defoliated vines.
- Taxon
- Vitis viniferaVitis viniferae0
- Treatment
- early defoliation treatmentse5
- Outcome
- Ethyl octanoate, 2-phenylethyl acetate, 3-methylbutyl acetatee5
- Direction
- highere5
- Comparator
- non-defoliated vinese5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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”
e5“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”
Claim · model-written summary
Hexanoic acid was higher after early defoliation than in non-defoliated vines.
- Taxon
- Vitis viniferaVitis viniferae0
- Treatment
- early defoliation treatmentse5
- Outcome
- hexanoic acide5
- Direction
- highere5
- Comparator
- non-defoliated vinese5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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”
e5“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”
Claim · model-written summary
Principal component analysis separated wines from defoliated and non-defoliated treatments by volatile composition.
- Taxon
- Vitis viniferaVitis viniferae0
- Outcome
- volatile compositione6
- Qualifier
- the difference in wines from defoliated and non-defoliated treatmentse6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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”
e6“Principal component analysis illustrated the difference in wines from defoliated and non-defoliated treatments based on their volatile composition”
Claim · model-written summary
Early leaf removal significantly modified the wine aroma compounds, increasing or decreasing several of them.
- Taxon
- Vitis viniferaVitis viniferae0
- Treatment
- early leaf removale7
- Outcome
- wine aroma compoundse7
- Direction
- significantly modifiede7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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”
e7“It can be concluded that early leaf removal significantly modified the wine aroma compounds, increasing or decreasing several of these compounds”
The same questions in other papers
pruning · molecular: metabolites · Vitis vinifera (wine grape)Results differ
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