italianoenglishfrançaisdeutschespañolportuguês
Language
Search

Impact of cover crop in vineyard on the musts volatile profile of Vistis vinifera L. cv Syrah

E. Valero1, F. Arranz2, B. Puertas3, M.L. Morales2
1 Área de Nutrición y Bromatología, Dpto. Biología Molecular e Ingeniería Bioquímica, Univ. Pablo de Olavide, Sevilla, España.
2 Área de Nutrición y Bromatología, Dpto. Nutrición y Bromatología, Toxicología y Medicina Legal, Fac. Farmacia, Univ. Sevilla, Sevilla. España.
3 Instituto de Investigación y Formación Agraria y Pesquera (IFAPA), Rancho de la Merced. 11471, Jerez de la Frontera, España.

Email contact: evalero[@]upo.es

 

Grape aromatic characteristics are very important for the production of quality wines. The concentrations of volatile compounds in grape berries from vines with cover crops have been scarcely studied. For this reason, the aim of this work was to evaluate the influence of “Zulla” cover crop on the volatile profiles of organically grown Shyraz variety grapes. For this purpose, volatile profiles of grapes obtained from vines with three different amount of cover crop (one line, two lines and four lines) and without cover crop, over two harvests (2019 and 2020) were determined. The grape samples came from Jerez a warm climate zone. Must volatile compounds were determined by sequential sorptive extraction with Twisters by immersion (SBSE) and headspace (HSSE), followed by GC-MS analysis [1]. A total of 159 compounds were determined and, most of them were influenced by the presence of cover crop. The amount of methyl ester was directly correlated with the amount of “Zulla” cover crop. The results of principal component analysis (PCA) showed  that PC1 grouped the samples according harvest and PC2 according  to amount of cover crop,  separating  clearly the samples obtained without cover crop, in both harvests.

It was observed a reduction of free volatile compounds when the amount of cover crop applied increased, in both harvests.

Then, cover crop had an effect over volatile profile of Shyraz grapes.

 

References:

1. Ubeda, C.;Callejón, R.M.;Troncoso, A.M.; Peña-Neira, A.; Morales, M.L. Food Chem. 2016, 207, 261-271.

Published on 06/17/2018
Pictures
Related sheets
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 1,492188