italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Infowine Premium
  • » The impacts of material-other-than-grapes (MOG) on aroma compounds of red wine varieties

The impacts of material-other-than-grapes (MOG) on aroma compounds of red wine varieties

Andrew Reynolds, Cool Climate Oenology and Viticulture Institute, Brock University (CDN)

The impacts of material-other-than-grapes (MOG) on aroma compounds of red wine varieties

An undesirable note called “floral taint” has been detected in red wines in North America caused by large volumes of frozen leaves and petioles [materials-other-than- grapes (MOG)] introduced during mechanical harvest and subsequent winemaking late in the season.

The responsible volatiles, we hypothesized, are primarily terpenes, norisoprenoids, and esters. The objectives were to investigate volatile compounds and their glycosidic precursors that may cause the floral taint problem, and explore threshold concentrations above which the problem might manifest itself.

All replicate fermentations (2016, 2017, 2018) were based on 40-kg of Cabernet Franc (CF) and Cabernet Sauvignon (CS). MOG treatments were (by wt): 0, 0.5%, 1%, 2% and 5% petioles, and 0, 0.25%, 0.5%, 1%, and 2% leaf blades. In 2017 and 2018, different yeast strains and harvest strategies [conventional machine harvesting (MH), Braud-New Holland Opti MH, Gregoire 8 MH, MH + optical sorting, and MH with pre-harvest leaf removal] were included in the CF treatments.

Concentrations of key odor-active compounds were quantified by GCMS with stir bar sorptive extraction.

Report presented at the SIVE OENOPPIA Awards 2019. The paper reproduced in this video-seminar was presented at the 12th edition of Enoforum (Vicenza, Italy, May 21-23, 2019).

Annual Subscription to Infowine: The subscription – to the price of € 60,00 (VAT included) – gives unlimited access for one year to all the documents published on the website, historical archive included: Click here

Published on 07/22/2020
Item available in italiano portoghese
Premium Contents Area
  • Efeito do Material Other than Grape (MOG - Material que não uvas) nos compostos aromáticos dos vinhos tintos
Price:27 €(Tax included)
Related sheets
    Low intervention?
    Infowine Focus
    Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
    Published on:01/02/2023
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    Sensory characterisation of grapes and yeast strains
    Infowine Focus
    Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
    Published on:08/29/2022
    Sparkling wines
    Infowine Focus
    For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
    Published on:08/17/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 4,095703