Research Note: Effect of Light Quality on Fruit Growth, Composition and the Sensory Impact of the Wines

  • E. H. Blancquaert Department of Viticulture and Oenology University of Stellenbosch
  • A. Oberholster Department of Viticulture and Enology, University of California, Davis
  • J. M. Ricardo-da-Silva LEAF – Linking Landscape, Environment, Agriculture and Food, Laboratório Ferreira Lapa (Sector de Enologia),Instituto Superior de Agronomia, Universidade de Lisboa, Lisboa
  • A. J. Deloire Deloire SupAgro, Department of Biology and Ecology, Montpellier University, Montpellier

Abstract

The stage at which grapes are harvested has an influence on the aromatic and phenolic composition of the berries and the resulting wines. The aim of this study was to evaluate wines harvested sequentially as outlined in the berry sugar accumulation model. Two vintages and treatments in which the light quality
and quantity were altered at the fruit zone were compared. In 2010/2011, the grapes were harvested at two ripening stages after the sugar loading plateau was reached, namely the “fresh fruit” stage (20-25 days afterwards) and “pre-mature” stage (at approximately 35 days). In the 2011/2012 season, grapes were harvested 45 days after the sugar loading plateau was reached (the “mature fruit” stage). Vegetative aromas were synonymous with the “fresh fruit” stage in 2010/2011, while the 2011/2012 wines from the “mature fruit” harvest date were characterized by raisin, prune and spicy aromas. In both seasons, the control treatments were rated more intense in ‘satin in the mouth’ in and after expectoration. Wines in which the UV-B radiation was excluded during berry growth were rated the highest in the mouthfeel attribute ‘coarseness’ in both treatment seasons. Wines were analyzed chemically for phenolic content using HPLC, and sensorial using descriptive analysis with a trained panel. In the leaf removal treatments,
higher acidity content enhanced the perception of astringency in the wine. Wines were analyzed chemically for phenolic content using HPLC and sensorial using descriptive analysis with a trained panel. Overall, the data showed that grape composition was altered by varying light quality, within a season, but seasonal
variation overrode treatment effects. Flavonol concentration in 2011/2012 wine was higher in the exposed leaf removal treatment compared to the other treatments. High light intensities in 2011/2012 season increased anthocyanin concentration in the wine.. This study emphasizes the importance of the quality and quantity of light on the composition and quality of wines, and presents new findings regarding sensory attributes associated with harvesting at different ripening stages.

 

Downloads

Download data is not yet available.

Author Biography

E. H. Blancquaert, Department of Viticulture and Oenology University of Stellenbosch

Department of Viticulture and Oenology

Lecturer

References

Archer E. & Strauss, H.C., 1990. Effect of vine spacing on some physiological aspects of Vitis vinifera L. (cv. Pinot noir). S. Afr. J. Enol. Vitic. 11, 76–86.

Bajec, M. R. & Pickering, G. J., 2008. Astringency: mechanisms and perception. Critical Reviews in Food Science and Nutrition, 48, 858-875.

Botes, M.P. 2009. Evaluation of parameters to determine optimum ripeness in cabernet Sauvignon grapes in relation to wine quality. MSc Agric thesis. Stellenbosch University, Private Bag X1, 7602, Matieland (Stellenbosch), South Africa.

Carbonneau, A., Champagnol, F., Deloire, A. & Sevila, F., 1998. Récolte et qualité du raisin. In C. Flanzy (Ed.), Enologie, fondements scientifiques et technologiques, Paris, Technique et Documentation Lavoisier. pp. 649–670.

Cheynier, V., Dueñas-Paton, M., Salas, E., Maury, C, Jean-Marc Souquet, J., Sarni-Manchado, P. & Fulcrand, H., 2006. Structure and properties of wine pigments and tannins. Am. J. Enol. Vitic. 57, 298–305.

Coombe, B.G., 1995. Adoption of a system for identifying grapevine growth stages. Aust. J. Grape Wine Res.1, 104–10.

Conde, C., Silva, P., Fontes, N., Dias, A.C.P., Tavares, R.M., Sousa, M.J., Agasse, A., Delrot, S. & Gerós, H., 2007. Biochemical changes throughout grape berry development and fruit and wine quality. In: Global Science Books, Food 1, 1, pp.1–22.

Deloire, A.J., 2011. The concept of sugar loading. Wynboer, January, 93–95.

Deloire, A.J. & Heyns, D., 2011. The leaf water potentials: Principles, method and thresholds. Wineland, 129–131.

Deloire, A.J., 2013. Berry ripening and wine aroma. Practical Winery and Vineyard, April, 1–3.

Du Plessis, C.S. & Van Rooyen, P.C., 1982. Grape maturity and wine quality. S. Afr. Enol. Vit. 3, 41–45.

Gawel, R., Oberholster, A. & Francis, I.L., 2000. Red wine mouth-feel terminology. Aust. J. Grape Wine Res. 6, 203–207.

Gawel, R., Francis, L. & Waters, E.J., 2007. Statistical correlations between the in-mouth t textural characteristics and the chemical composition of Shiraz wines. J. Agric. Food Chem. 55, 2683−2687.

Heymann, H. & Noble, A.C., 1987. Descriptive analysis of commercial Cabernet Sauvignon wines from California. Am. J. Enol. Vitic. 38, 41–44.

Iland, P., Ewart, A., Sitters, J., Markides, A. & Bruer, N., 2000. Techniques for chemical analysis and quality monitoring during winemaking. In: Patrick Iland wine promotions (1st ed.) Campbelltown, Australia.

Kennedy, J.A., Ferrier, J., Harbertson, J.F. & Gachons, C.P.D., 2006. Analysis of tannins in red wine using multiple methods: Correlation with perceived astringency. Am. J. Enol. Viticult. 57, 481–485.

Lawless, H.T. & Heymann, H., 2010. Data Relationships and Multivariate Applications. In: Sensory evaluation of food. Publisher Springer New York. pp. 433-449.

Ma, W., Guo, A., Zhang, Y., Wang, H., Liu, Y. and Li, H., 2014. A review on astringency and bitterness perception of tannins in wine. Trends in Food Science & Technology 40, 6-19.

Mercurio, M.D. & Smith, P.A., 2008. Tannin quantification in red grapes and wine: Comparison of polysaccharide- and protein-based tannin precipitation techniques and their ability to model wine astringency. J. Agric. Food Chem. 56, 5528–5537.

Morrison, J. C. & Noble, A. C., 1990. The effects of leaf and cluster shading on the composition of Cabernet Sauvignon grapes and on fruit and wine sensory properties. Am. J. Enol. Vitic. 41, 193–200.

Nell, M., 2015.Sensory characterisation of several red cultivar (Vitis vinifera L.) wines, using berry sugar accumulation as a physiological indicator and sequential harvest. MScAgric thesis, Stellenbosch University, Private Bag X1, 7602, Matieland (Stellenbosch), South Africa.

Oberholster, A., Francis, I., Iland, P. & Waters, E. 2009. Mouthfeel of wines made with and without pomace contact and added anthocyanins. Aust. J. Grape Wine Res. 15, 59–69.

Ollat, N. & Gaudillère, J.P., 1996. Investigation of assimilates import mechanisms in berries of Vitis vinifera var. Cabernet-Sauvignon. Acta Horticulturae 427, 141 - 149.

Ott, R.L., 1998. An introduction to statistical methods and data analysis. Duxbury Press, Belmont, California.

Price, S.F., Breen, P.J., Valladao, M. & Watson, B.T., 1995. Cluster exposure and quercetin in Pinot noir grapes and wine. Am. J. Enol. Vitic. 46, 187–194.

Ristic, R., Downey, M.O., Illand, P.G., Bindon, K., Francis, I.L., Herderich, M., & Robinson, S., 2007. Exclusion of sunlight from Shiraz grapes alters wine colour, tannin and sensory properties. Aust. J. Grape Wine Res. 13, 53–65.

Shapiro, S.S. & Wilk, M.B., 1965. An analysis of variance test for normality (complete samples). Biometrika 52, 591–611.

Vidal, S., Francis, L., Guyot, S., Marnet, N., Kwiatkowski, M. & Gawel, R., 2003. The mouth-feel properties of grape and apple proanthocyanidins in a wine-like medium. J. Sci. Food Agric. 83, 6, 564–573.

Published
2019-10-21
Section
Articles