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Water stress and ripeness effects on the volatile composition of Cabernet Sauvignon wines

dc.contributor.authorTalaverano I.
dc.contributor.authorUbeda C.
dc.contributor.authorCáceres-Mella A.
dc.contributor.authorValdés M.E.
dc.contributor.authorPastenes C.
dc.contributor.authorPeña-Neira Á.
dc.date.accessioned2020-09-02T22:29:25Z
dc.date.available2020-09-02T22:29:25Z
dc.date.issued2018
dc.identifier10.1002/jsfa.8565
dc.identifier.citation98, 3, 1140-1152
dc.identifier.issn00225142
dc.identifier.urihttps://hdl.handle.net/20.500.12728/6448
dc.descriptionBACKGROUND: Controlled water deficits affect grape berry physiology and the resulting wines, with volatile composition being the one of the affected parameters. However, there is a potential disconnect between aromatic maturity and sugar accumulation. Accordingly, the effects of three different water status levels over two growing seasons (2014 and 2015) and two different harvest dates on the aroma compounds from Cabernet Sauvignon wines were studied. Volatile compounds were determined using headspace solid phase microextraction coupled with gas chromatoghraphy/mass spectrometry. RESULTS: Around 45 volatile compounds were determined in the wines and, among these, esters were affected the most, presenting lower concentrations when the most restrictive water treatment was applied in both years. By contrast, volatile acids presented the highest concentrations when the lowest level of irrigation was applied. On the other hand, a delay in harvesting produced an increase in the total amount of volatile compounds in samples from the most restrictive water treatment. These results are coincident with a principal component analysis that indicated a great separation between years, deficit irrigation treatments and harvest dates. CONCLUSION: The results of the present study suggest that a low water supply had a negative effect on the aromatic potential of wines at a similar ripening stage. However, this effect could be countered by harvesting at a later date. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry
dc.language.isoen
dc.publisherJohn Wiley and Sons Ltd
dc.subjectCabernet Sauvignon
dc.subjectdeficit irrigation
dc.subjectharvest date
dc.subjectvolatile compounds
dc.subjectwine aroma
dc.subjectfragrance
dc.subjectvolatile organic compound
dc.subjectwater
dc.subjectanalysis
dc.subjectchemistry
dc.subjectfruit
dc.subjectmass fragmentography
dc.subjectmetabolism
dc.subjectVitis
dc.subjectwine
dc.subjectFruit
dc.subjectGas Chromatography-Mass Spectrometry
dc.subjectOdorants
dc.subjectVitis
dc.subjectVolatile Organic Compounds
dc.subjectWater
dc.subjectWine
dc.titleWater stress and ripeness effects on the volatile composition of Cabernet Sauvignon wines
dc.typeArticle


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