Dissertations / Theses on the topic 'Pinot Noir'
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1
Goldsworthy, S. A. "Pre-fermentation maceration of pinot noir wine." Lincoln University, 1993. http://hdl.handle.net/10182/1058.
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Two pre-fermentation treatments were investigated in Pinot noir (Vitis vinifera L.) wines. The effects of cold maceration and carbonic maceration on the wines' composition, colour parameters and sensory properties were examined. Cold maceration is a winemaking technique used to increase non-alcoholic extraction in Pinot noir winemaking prior to fermentation. It involves holding crushed grapes with approximately 100-150 mg l⁻¹ SO₂ at low temperatures and is thought to increase the colour, aroma and flavour of the resulting wines. Carbonic maceration uses whole bunches that have undergone anaerobic metabolism to produce characteristically fruity and spicy wines. Pre-fermentation cold maceration produces wines that are higher in titratable acidity and monomeric anthocyanin content, but lower in colour density, hue and polymeric pigments. Reducing the maceration temperature below 10°C has little effect. Carbonic maceration produces wines that are lower in titratable acidity, monomeric anthocyanin content, and colour density but are higher in colour hue and amount of polymeric pigments. Quantitative descriptive analysis was used to define the effects of these pre-fermentation maceration treatments on the sensory characteristics of the resulting wine. Trained panel members found that there were no discernable sensory differences in the compositional parameters despite measurable chemical differences. Investigation into the aroma and flavour characteristics of the wines found that carbonic maceration produces wines that were lower in berry aroma and higher in acetate or ester-type aromas than the control wines. These wines were considered to have specific raspberry, floral, sugar, cherry and chemical aromas. This chemical note was also observed in the flavour of the carbonic maceration wines. The temperature of the cold maceration process has no major effect on the aroma and flavour of the resulting wines. However, the 10°C maceration was higher in woody/tobacco aroma than the 4°C maceration, and the 10°C treatment was also higher in bitter flavour than all the other treatments. Cold maceration wines were found to have specific mixed berry, dried fruit and sweet-oxidised aroma characters, together with a blackberry flavour note.
2
Céliz, Mendiola Vanessa. "Efecto de las bajas temperaturas durante una noche sobre los glúcidos de reserva de la inflorescencia de la vid (Vitis vinifera L.) CV. "Pinot Noir"." Bachelor's thesis, Universidad Nacional Mayor de San Marcos, 2011. https://hdl.handle.net/20.500.12672/574.
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La exposición de las plantas de vid a bajas temperaturas es uno de los factores que provocan la “coulure”. Este fenómeno involucra la aparición de perturbaciones a nivel de la fotosíntesis y el metabolismo del carbono de la planta. Con el fin de analizar el efecto de una noche fría sobre el contenido de los azúcares de reserva de las inflorescencias de Pinot noir, se expusieron ramas fructíferas de esta cepa de vid a temperaturas de 4°, 0° y -3°C durante una noche, para posteriormente determinar el contenido de glúcidos (glucosa, fructosa, sacarosa y almidón) de las inflorescencias.
En paralelo, se realizaron observaciones microscópicas de las reservas amiláceas de las inflorescencias sometidas a una noche a -3°C. Los resultados de este estudio muestran que los contenidos en glucosa y fructosa de las inflorescencias fluctúan durante las primeras horas luego de un estrés de 4° y 0°C. Sin embargo, es sobre todo luego de una noche a -3°C que se pudo constatar una fuerte movilización y consumo de los azúcares de reserva contenidos en las inflorescencias estresadas.
-- Palabras clave: Estrés frío, glúcidos, inflorescencia, vid, coulure.-- Exposure to low temperatures is one of the main factors causing the coulure in grapevine, due to its effect on the plant’s photosynthesis and carbon metabolism. To test the effect of a chilling night on carbon reserves of inflorescences of Pinot Noir, fruiting cuttings that have undergone a low-temperature night at 4°, 0° and -3 ° C were used to determine the levels of carbohydrates (glucose, fructose, sucrose and starch) in the inflorescences. Microscopic observations of inflorescences after a -3 ° C night were performed. The levels of glucose and fructose fluctuated during the first hours after a 4 and 0 ° C night, but it is especially after a chilling night at -3 ° C that a strong mobilization and consumption of carbohydrates in the inflorescence were observed. -- Key words: Cold stress, carbohydrates, inflorescence, grapevine, coulure.
Tesis
3
Terrell, Emily Elizabeth. "Effect of mixed Saccharomyces strain fermentation on Pinot noir wine." Thesis, University of British Columbia, 2010. http://hdl.handle.net/2429/21421.
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Pinot noir has traditionally been fermented by native winery flora; however, the recent practice of single yeast strain inoculation may simplify wine aromas and flavours. Thus, a need exists for yeasts that create the complexity of naturally fermented wines and provide the consistency of commercial strains. It has been suggested that mixed Saccharomyces strains may be capable of this dual role.
In this study, three novel Burgundian S. cerevisiae strains were characterized for enological equivalency against five industrial strains recommended for Pinot noir. The volatile compounds produced by these strains along with four Burgundian strain mixtures were quantified in Pinot noir wine to evaluate the hypothesis that mixed S. cerevisiae strains contribute to the complexity of naturally fermented wine.
The Burgundian strains were enologically equivalent to the industrial strains in terms of killer phenotype, fermentation kinetics, production of ethanol, glycerol, and acetic acid, conversion of sugar to ethanol, ethanol tolerance, foam production, sulfur dioxide production, and compatibility with malolactic fermentation.
The concentrations of most of the 25 compounds quantified in the headspace of Pinot noir wines fermented at 22°C and 27°C significantly differed among yeast strains and between temperatures.
Principal component analysis revealed different patterns of volatile production among the industrial, individual Burgundian and mixed Burgundian yeast strains. Mixed Burgundian strains produced greater amounts of most of the higher alcohols than individual Burgundian strains. Additionally, individual and mixed Burgundian strains produced greater amounts of ethyl esters than most industrial strains, but did not differ from one another. In contrast, the pattern of acetate ester production differed between individual Burgundian and mixed Burgundian strains in a fermentation temperature-dependent manner.
Cluster analysis revealed that differences in the patterns of volatile production among industrial, individual Burgundian and mixed Burgundian yeast strains extended over the complete volatile profile. Furthermore, cluster analysis of the averaged profiles showed greater overall similarity between the industrial and the individual Burgundian strains than the mixed Burgundian strains.
Fermenting Pinot noir with mixed Burgundian yeast strains resulted in unique patterns of volatile production, which holds promise for mixed Saccharomyces products that yield wines of greater complexity.
4
Leal, G. R. "Influence of reflective mulch on Pinot noir grape and wine quality." Diss., Lincoln University, 2007. http://hdl.handle.net/10182/1034.
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A trial established in 2003 at Upper Moutere in Nelson, New Zealand, was used to evaluate the effect of mussel shells as reflective mulch on Vitis vinifera L. cv. Pinot noir vine performance and fruit and wine quality. Shell mulch had several effects on the environment and vine growth as well as grape and wine composition in the 2006/2007 season. Soil under mulch was cooler compared to un-mulched control, but buffered the extremes in temperatures. Fruiting zone temperature over shells was slightly higher during the day and cooler at night, showing no effect on mean hourly temperature. Shell mulch reflected greater amounts of UV-A, UV-B and PAR radiation into the fruiting zone. Shell reduced weed growth compared to control. Leaf petiole and blade samples showed higher amounts of calcium compared to control. Leaf SPAD values were higher in the shell treatment during veraison, previous and postharvest, but lower post budburst. While date of budburst was not affected by treatments, dates of flowering and veraison appeared to be slightly advanced over shells. Fruit set was similar between treatments and was considered poorer in shell bunches due to a larger population of seedless berries. Vine growth was not affected in terms of the number of nodes laid at pruning, flower cluster and shoot number pre shoot thinning, early shoot growth and lateral shoots development. Vigour was not increased by shells as demonstrated by pruning weights, canopy density and trunk circumferences being similar, though internode lengths in shell shoots were greater in 2007 and lower in 2006. Berry weights, bunch weights and vine yields were lower in shell than control, though greater berry numbers were recorded. There were slight differences between treatments in fruit and wine composition. Grape pH only varied in the middle of the sampling time, being higher the 2nd week and lower the 3rd week in shell grapes and TA was greater at harvest time. However, °Brix was only higher in shell grapes in the middle of the sampling period, being similar to control at veraison and harvest. Peduncle lignification was delayed at veraison as well as at harvest time. Shell must after crushing was greater in Brix but similar to control in pH and TA. Similarly, shell wines pre bottling showed higher alcohol and no differences for pH and TA. HPLC-DAD analyses of commercial-scale and microvin wines showed consistent differences of the individual flavonoid composition. Shell microvin wines were greater than control in quercetin and resveratrol. However, commercial shell wines were lower in epicatechin, gallic acid, resveratrol, and catechin than control. Leaf phenolic composition was also different between treatments. However, further analyses by HPLC-MS in wines as well as in leaves are necessary to identify individual compounds. Total anthocyanins and total phenolics were no different between treatments. Sensory analyses of microvin and commercial shell wines exhibited consistently lower levels of green and unripe tannins, and greater smoothness and complexity as well. Further analysis by GC-MS and HPLC-MS is warranted. Shell mulch improved sensory characteristics of the resulting wines.
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Phelan, Patrick G. "INFLUENCE OF CROP LOAD ON FRUIT COMPOSITION USING PINOT NOIR GRAPES." DigitalCommons@CalPoly, 2009. https://digitalcommons.calpoly.edu/theses/206.
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ABSTRACT
Influence of Crop Load on Fruit Composition Using Pinot Noir Grapes
Patrick G. Phelan
November 2009
The two seasons for this trial were conducted in 2002 and 2003 at Bien Nacido Vineyard in Santa Maria, California. The trial consisted of pinot noir wine grapes clone 2a, grown on 101-14 rootstock. There were eight treatments with a control consisting of 25 vines per treatment, and 50 vines for the control.
The primary objective of this research experiment was to conduct different vine balance procedures and compare them to the amount of wine phenolics. The vines were altered with two procedures. First was crop yield; fruit thinning altered the treatments by providing four different crop loads and a control. The treatment levels were signified as one ton, two ton, three ton, four ton, and control. The second procedure was timing of fruit thinning. Four different crop loads were split in half giving rise to eight treatments and a control. With four of the treatments the fruit was dropped post-bloom, and the other four treatments were dropped at seventy five percent veraison. Equal amounts of early and late thinning were combined and made into wine which gave four different crop load wines and a control wine. This process was done in 2002 and repeated in 2003. Additionally, other vine growth parameters were analyzed to determine the role that crop load and timing of thinning had in their development.
Seven variables were analyzed from prunings, clusters, juice, and wine samples. They consisted of berry size, cluster weight, titratable acidity, pH, total soluble solids, phenolic profile
(consisting of eleven components), and shoot weight. The results indicated that the following were statistically significant: (1) titratable acidity was significantly different between the 2002 and 2003 growing seasons, (2) total soluble solids showed a significant difference between the early fruit thinning versus the late thinning, (3) berry size in 2002 showed a statistically significant effect of drop date on the mean caliper size, (4) in 2002 the berry size also showed a statistically significant interaction between drop level and drop date, (5) berry size in 2003 showed a statistically significant effect of drop level on the mean caliper size, (6) in 2003 there is also a statistically significant effect of drop date on the mean caliper size, (7) again in 2003 there is a statistically significant interaction between drop level and drop date, (8) cluster weights in 2002 showed a statistically significant relationship between drop level and average cluster weight, (9) in 2002 cluster weights also showed an effect of the time of fruit drop on the average cluster weight, (10) cluster weights in 2003 showed a statistically significant relationship between drop level and the average cluster weight, (11) pruning weights in 2002 showed a statistically significant relationship between drop level and average shoot weight, (12) pruning weights in 2003 showed a statistically significant relationship between drop level and average shoot weight and finally, (13) of the eleven phenolic components measured, five differed significantly by year but not across the five treatments.
Information derived from this experiment suggests that the site is a high vigour location according to Robinson and Smart’s yield to pruning weight ratio. With this in mind we find that TA and pH were not a significant factor, but soluble solids (brix) ascertained a higher degree of brix with the late drop treatment. We conclude this to be an effect of both the high vigour site and more uniform fruit drop. In 2002 and 2003, we find a significant interaction between drop date and berry size with a late drop producing the smallest berries on average. Cluster weights varied between 2002 and 2003 and the results were inconclusive. Shoot weights along with harvest totals concluded a high vigour site. The one ton level in 2002 had a significantly higher average shoot weight than the three ton level (p<.001), four ton level (p=.006), and no fruit drop control (p<.001). There is also a significant relationship between drop time and average shoot weight in 2002 (p<.001), and 2003 (p=.049) with the late fruit drop being followed by a lower shoot weight. This significant relationship expressed that an early drop increased the shoot weight which contributed only more vigour to an already high vigour site. The ratio of yield to pruning weight for 2002 gave us a range of .39 to 1.78, and in 2003 the range was .32 to 1.36 concluding a high vigour site. The phenolic profile expressed a statistical difference by year, but was most likely caused by a varying fermentation temperature or different climatic conditions in 2002 and 2003.
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Cuccia, Cédric. "Impacts du changement climatique sur la phénologie du Pinot noir en Bourgogne." Thesis, Dijon, 2013. http://www.theses.fr/2013DIJOS094/document.
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La vitiviniculture est un secteur économique et culturel important en Bourgogne. L’actuel changement climatique soulève diverses questions notamment sur son impact sur les cultures. Dans cette thèse, l’idée est d’élaborer une méthodologie afin de répondre à la problématique : quels seront les impacts possibles des changements de températures sur la phénologie du Pinot noir en Bourgogne à l’horizon 2031-2048 ?L’évolution des températures en Bourgogne depuis 1961 est caractérisée par un saut positif de température à la fin des années 1980 suivi par une période où la température augmente d’environ 1,5°C.L’un des intérêts de cette thèse réside dans l’élaboration, en suivant une stratégie élaborée durant la thèse, d’une base de données spatialisée réalisée sur la période 1989-2009 afin d’estimer la capacité du modèle WRF à reproduire le climat bourguignon en désagrégeant des données climatiques de large échelle. Le modèle reproduit de façon satisfaisante le cycle saisonnier et la variabilité spatiale climatique globale aux biais près (froid sur les Tx et chauds sur les Tn).Pour régionaliser le changement climatique, WRF a été utilisé pour désagréger des données issues du scénario SRES/A2 sur les périodes 1970-1987 et 2031-2048. Après avoir été évalués et intercomparés trois modèles phénologiques utilisant les données de températures moyennes pour simuler les dates d’occurrence des stages phénologiques du Pinot noir, ont été appliqués sur ces désagrégations.L’impact de l’augmentation des températures à l’horizon 2031-2048 (SRES/A2), estimée à 1,35°C en moyenne, se caractérise par une précocité de la floraison d’au moins 7 jours et une précocité de la véraison d’au moins 15 jours. La durée interstade est également diminuée de l’ordre de 5 joursThe viticulture is an important economic and cultural sector in Burgundy. The current climate change raises a number of issues including its impact on crops. In this thesis, the idea is to develop a methodology to address the problem: what are the potential impacts of changes in temperature on the phenology of Pinot noir in Burgundy for years 2031-2048?The evolution of temperatures in Burgundy since 1961 is characterized by a positive temperature shift at the end of the 1980s followed by a period where the temperature increases of about 1.5 ° C.One of the interests of this thesis is to develop, following a strategy developed during the thesis, a spatial database conducted over the period 1989-2009 to estimate the ability of the WRF model to reproduce the climate Burgundy by disaggregating large scale data. The model reproduces satisfactorily the seasonal and spatial variability in global climate despite bias (cold on the Tx and hot on the Tn).To regionalize the climate change, WRF was used to disaggregate data from the scenario SRES/A2 on the periods 1970-1987 and 2031-2048. After being evaluated and inter-compared three phenological models, using average temperatures data to simulate the dates of occurrence of phenological stages of Pinot Noir, have been applied to these decompositions.The impact of warming temperatures on the horizon 2031-2048 (SRES/A2), estimated at 1.35 ° C on average, is characterized by an earlier flowering and veraison of about 7 and 15 days respectively. The interstadial duration is also reduced of about 5 days
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Moreira, Caio de Oliveira. "Cianamida hidrogenada e fenologia de produ??o em cultivares Pinot Meunier e Pinot Noir no munic?pio de Diamantina/MG." reponame:Repositório Institucional da UFVJM, 2010. http://acervo.ufvjm.edu.br:8080/jspui/handle/1/526.
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Funda??o de Amparo ? Pesquisa do estado de Minas Gerais (Funda??o de Amparo ? Pesquisa do estado de Minas Gerais (FAPEMIG)
O presente estudo teve como objetivo avaliar o efeito da cianamida hidrogenada e a fenologia de produ??o em cultivares Pinot Meunier e Pinot Noir no munic?pio de Diamantina/MG. Os experimentos foram conduzidos em propriedade comercial localizada em Diamantina/MG. O vinhedo foi instalado em 2005 com as cultivares Pinot Meunier e Pinot Noir, enxertadas sobre o porta-enxerto 1103 Pausen, implantado com espa?amento de 1 m entre plantas x 2,5 m entre fileiras. As plantas foram conduzidas com 2 hastes em esquema de espaldeira vertical e tr?s fios de arame. A poda foi realizada em 4 de setembro de 2008, deixando uma haste curta com duas gemas por espor?o. Para a caracteriza??o fenol?gica foram feitas observa??es visuais a cada dois dias da poda at? a colheita. As demandas t?rmicas foram calculadas a partir de temperaturas observadas na Esta??o Meteorol?gica de Diamantina/MG. Para as curvas de matura??o foi utilizado suco para avalia??o qu?mica dos teores de s?lidos sol?veis totais (SST), acidez total titul?vel (ATT) e rela??o SST/ATT. Para avaliar o efeito da aplica??o de cianamida hidrogenada na brota??o, in?cio de matura??o e nas caracter?sticas f?sico-qu?micas das cultivares Pinot Meunier e Pinot Noir cultivadas em Diamantina/MG, foram realizadas avalia??es das plantas a cada dois dias, quando foram aferidas as porcentagens de brota??o e porcentagens de bagas em in?cio de matura??o. Na colheita foi realizada a contagem do n?mero de cachos por planta e foram amostradas 15 bagas por parcela para as seguintes avalia??es f?sico-qu?micas das bagas: umidade, massa, di?metros longitudinal (DL) e transversal (DT), rela??o DL/DT, teor de s?lidos sol?veis totais (SST), acidez total titul?vel (ATT), rela??o STT/ATT, a??cares redutores, antocianinas, flavon?ides, compostos fen?licos e pH. Os resultados obtidos demonstram dura??o do per?odo fenol?gico para as cultivares Pinot Meunier e Pinot Noir de 145 e 155 dias, respectivamente, para a produ??o da safra de ver?o em Diamantina/MG, podendo considerar a variedade Pinot Meunier de ciclo precoce. A exig?ncia t?rmica necess?ria para a produ??o da Pinot Meunier da poda ? colheita foi de 1340,67 GD e da Pinot Noir de 1446,95 GD. A cultivar Pinot Noir apresentou maior teor de s?lidos sol?veis totais e acidez, sendo a maior rela??o SST/ATT da Pinot Meunier nas condi??es de Diamantina/MG. Foram evidenciados para o efeito da aplica??o da cianamida hidrogenada a antecipa??o do in?cio da matura??o em 17 dias para a Pinot Meunier, a maior porcentagem de cachos em in?cio de matura??o em 45,84% e 28,23% para ?Pinot Meunier? e ?Pinot Noir?, respectivamente, e o incremento de algumas caracter?sticas f?sico-qu?micas avaliadas, como acidez total titul?vel, rela??o SST/ATT, flavon?ides e taninos para a cultivar Pinot Meunier e s?lidos sol?veis totais, a??cares redutores e umidade das bagas para a cultivar Pinot Noir.
Disserta??o (Mestrado) ? Programa de P?s-Gradua??o em Produ??o Vegetal, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2010.
ABSTRACT This study aimed to evaluate the effect of hydrogenated cyanamide and phenology of production in Pinot Meunier and Pinot Noir cultivars in Diamantina/MG.?The experiments were conducted in commercial property located at Diamantina/MG.?The vineyard was established in 2005 with the Pinot Meunier and Pinot Noir cultivars, grafted on rootstock Pausen 1103, deployed with a spacement of 1 m between plants and 2.5 m between rows.?The plants were conducted with 2 rods in an arrangement of vertical cordon and three wires.?The pruning was performed on September 4, 2008 leaving a short stem with two buds per spur.?To characterize the phenology were made visually observations every two days from pruning to harvest.?The thermal demands were calculated from the observed temperatures at the meteorological station of Diamantina/MG.?For the maturation curves was used a juice to make chemical evaluation of total soluble solids (TSS), total titratable acidity (TTA) and the TSS/TTA ratio.?To evaluate the effect of hydrogenated cyanamide on sprouting, early maturation and the physicochemical characteristics of the Pinot Meunier and Pinot Noir cultivars grown in Diamantina/MG where the assessments of plants were made every two days, then there were measured the percentage of budding?and the percentage of berries in early maturation.?At harvest it was counted the number of clusters per plant and there were sampled 15 berries per plot for the following physicochemical evaluations of berries: humidity, mass, longitudinal diameter (DL) and transversal diameter (TD), LD/TD ratio content of?total soluble solids (TSS), total titratable acidity (TTA), TSS/ATT ratio, reducing sugars, anthocyanins, flavonoids, phenolic compounds and pH.?The results show that the duration of phenological period for the Pinot Noir and Pinot Meunier cultivars are from 145 to 155 days, respectively, for the production of summer crops in Diamantina/MG, which may consider the Pinot Meunier variety in early maturity.?The thermal requirement needed for the production of Pinot Meunier from pruning to harvest was 1340.67 GD and Pinot Noir presented 1446.95 GD.?Pinot Noir cultivar showed the highest content of total soluble solids and acidic, and also the highest TSS/TTA ratio of Pinot Meunier in the Diamantina/MG environment.?For the purpose of applying hydrogenated cyanamide there were evidenced the anticipation of early maturation in 17 days for Pinot Meunier, the highest percentage of early-ripening in 45.84% and 28.23% for Pinot Meunier and Pinot Noir, respectively and the increment of some physicochemical characteristics evaluated as total titratable acidity, TSS/TTA ratio, flavonoids and tannins for the Pinot Meunier cultivar and total soluble solid, reducing sugars and humidity from the berries to the Pinot Noir cultivar.
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Dicey, M. "The effect of cold maceration with and without sulphur dioxide on pinot noir wine." Lincoln University, 1996. http://hdl.handle.net/10182/1057.
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The effects of varying levels of sulphur dioxide (SO₂) on the cold maceration process was investigated with Pinot noir (Vitis vinifera L.) wine. The effects of these varying levels on the wines composition and colour parameters were examined. Cold maceration is a technique whereby grapes are crushed and placed at low temperatures (4 - lO°C) in the presence 50 - 150 mgL⁻¹ SO₂. This process is believed to provide a medium for the extraction of water soluble phenolic compounds, rather than the alcoholic extraction employed in normal fermentations. The extraction of these phenolic compounds was monitored from the juice through to six months of bottle age. The changes were measured using both Spectrophotometric and High Performance Liquid Chromatographic (HPLC) procedures. Cold maceration wines were found to be not significantly different to the control wine in all compositional parameters other than titrateable acidity which was found to be less than the control for all the cold maceration wines. The unsulphured cold maceration wine was not significantly different from the control wine in any of the spectral measurements except natural degree of ionisation, in which it was higher, and total phenolics, in which it was lower. These results indicate that the cold maceration process alone does not alter the extraction of phenolic compounds. The HPLC analysis of the wine confirmed the spectral results indicating that their were no significant differences in the levels of extraction of anthocyanins. The sulphured cold maceration wines were significantly greater than the control in visible colour, colour density, total anthocyanins, natural degree of ionisation, ionised anthocyanins and total phenolics. These results followed similar patterns with wine ageing, at six months these wines were still significantly greater in all the measurements apart from natural degree of ionisation. The results for the sulphured cold maceration wines indicates that SO₂ is acting as a solvent for the extraction of phenolic compounds including anthocyanins. The 50 mgL⁻¹ SO₂ cold maceration wine had similar colour and phenolic content to the 100 mgL⁻¹ SO₂ cold maceration wine at bottling, at six months the 50 mgL⁻¹ SO₂ cold maceration wine still retained a similar colour to the 100 mgL⁻¹ SO₂ cold maceration wine but had vastly reduced anthocyanin content. This indicates that for the grapes utilised in this study the most appropriate level of addition at cold maceration would be 50 mgL⁻¹ of SO₂. With grapes of differing phenolic content the level of addition required will vary.
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Pasch, Ludwig Anselm. "The effect of leaf area to crop weight ratios on fruit quality and performance of grapevine (Vitis vinifera cv. Pinot Noir)." Master's thesis, ISA/UL, 2014. http://hdl.handle.net/10400.5/8635.
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Mestrado Vinifera EuroMaster - Instituto Superior de AgronomiaVine performance, fruit and wine composition were investigated on field grown Pinot Noir grapevines subjected to a range of leaf removal and cluster thinning treatments. Both treatments were applied in three levels (25 %, 50 % and 100 % of leaves and clusters retained, respectively) at the phenological stage of pea-size. New emerging leaves were removed as they appeared. Veraison was delayed when leaf area to fruit weight ratio (LA/Y) dropped below a certain threshold (13 cm2 g-1). On the contrary a high LA/Y ratio (> 26 cm2g-1) did not show any difference on fruit colouration. No significant differences in single leaf photosynthetic rate were observed between the treatments, however, there was a trend that vines from the 50 % leaf retained treatment tended to exhibit highest values for stomatal conductance and photosynthesis. Defoliated vines compensated for a restricted leaf area by increasing individual leaf size of the remaining leaves.The results of the present study suggest that fruit is produced at the expense of vegetative growth. High crop levels resulted in a decrease of individual leaf size. Moreover, pruning weight and LA/Y ratio were positively correlated. Sugar accumulation in grape berries were shown to follow a saturation curve. An increase of the source to sink ratio up to a certain point was accompanied by an increase in sugar accumulation. If this threshold was exceeded, additional leaf area did not promote higher sugar accumulation, indicating that the vine might be sink-limited. The most severe defoliation treatment significantly reduced berry size and berry weight. No consistent pattern between titratable acidity, pH and YAN and leaf area to fruit weight ratio could be found. Wine tannin content and wine colour parameters were not affected by the treatments
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Zardo, Katia. "VITIVINICULTURA DE PRECISÃO APLICADA A PRODUÇÃO E QUALIDADE DE UVA PINOT NOIR NO RIO GRANDE DO SUL." Universidade Federal de Santa Maria, 2009. http://repositorio.ufsm.br/handle/1/7517.
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Precision agriculture applied to vitiviniculture can bring several advantages to vitis crop production with positive effects on grape and wine quality. This study s objective was to put into practice precision vtiticulture, aiming to improve the administration and management of vinifera grapes. This research was carried out in a commercial vitis cropland with 2.4 ha located in Encruzilhada do Sul (RS) close to RS/BR km 471. In this area, sandy clay loam
Palleudult soil prevails. Sampling for the purposes for soil characterisation was carried out in 0-0,2 m depth. The soil attributes determined were: pH, SOM, texture, Ca, Mg, Al, N, MO, K and P, and the plant attributes were: productivity, alcoholic potential and tartaric acid, using a 35 X 35m grid. Data were analyzed through geostatistics by interpolation technique of kriging. The data of yield and enological parameters were obtained by manual harvest in georeferenced points. Grape data were collected during the harvest in 2007 and 2008 seasons. Soil and plant data were submitted to statistical analysis and basic geostatistic. Spatial variability of soil chemical attributes in the area behaved in accordance with the
nutrient evaluated. pH showed low variability, clay, Ca, Mg, and N, showed median variability while MO, P and K , a high variability was found, and for Al, very high. In 2007 harvest, tartaric acid and alcoholic potential showed low variability, number of bunches per plant and weight per bunch presented median variability while weight per plant showed high variability. In 2008 harvest, alcoholic potential showed low variability, while tartaric acid, number of bunches per plant, weight per plant, weight per bunch and number of gems showed median variability. The 35 X 35 m sampling grid has shown itself adequate for soil attributes excepting clay, which obtained a 30.06 m distance reach. In 2007 harvest, the alcoholic potential was the plant attribute that showed smaller reach n the area, 18.42 m. In 2008 harvest, all the plant attributes studied showed a below 35 m reach. The correlation analysis
has revealed itself significant among nitrogen and alcoholic potential in 2007 harvest. In 2008 harvest, phosphorus and potassium showed significant correlation with alcoholic potential. The comparison of the demand for the application of fertilizer at varied rate, with application at steady rate of lime, phosphorus and potassium was based on the soil sampling. In the
case of lime, there was a 700 kg saving of it with varied rate application, the same was not observed with phosphorus and potassium, which would increase the product quantity if implemented this way, this happens because the levels of them in the soil are appropriate. The adoption of precision viticulture can help the wine grower to know better and further the productive area, allowing to improve the quality and quantity of the vineyard.O uso da agricultura de precisão aplicada à vitivinicultura pode trazer benefícios à cultura da vitis e à cadeia produtiva, com reflexos na qualidade da uva e do vinho. O objetivo deste estudo foi aplicar a vitivinicultura de precisão, visando aprimorar a gestão e o manejo de áreas produtivas de uvas viníferas. O estudo foi conduzido em um vinhedo comercial, numa área de 2,4 ha, destinado à fabricação de espumantes situada às margens da RS/BR km 471, em Encruzilhada do Sul-RS. Na área predominam solos classificados como Argissolo Vermelho distrófico. A amostragem para fins de caracterização do solo foram realizadas na profundidade de 0-0,2m. Os atributos de solo determinados foram: pH, SMP, Argila, Ca, Mg, Al, N, MO, K e P, e os atributos de planta foram produtividade, ácido tartárico e potencial alcoólico usando uma malha de amostragem de 35 X 35 m. Os dados foram analisados através da técnica de interpolação geoestatística por krigagem. Os dados de rendimento e parâmetros enológicos foram obtidos por colheita manual em pontos georreferenciados. Os dados de uva foram coletados durante a colheita nas safras 2007 e 2008. Os dados de solo e de planta foram submetidos à analise estatística básica e geoestatistica. A variabilidade espacial dos atributos químicos do solo na área comportou-se de forma distinta de acordo com o nutriente avaliado. O pH apresentou variabilidade baixa, a Argila, o Ca, o Mg, e o N, o apresentaram variabilidade média enquanto que a MO, o K e o P, a variabilidade encontrada foi alta, e para o Al muito alta. Na safra 2007, o ácido tartárico e o potencial alcoólico apresentaram variabilidade baixa, o número de cachos por planta e o peso por cacho apresentaram variabilidade média enquanto que o peso por planta apresentou variabilidade alta. Na safra 2008, o potencial alcoólico apresentou variabilidade baixa, enquanto que o ácido tartárico, o número de cachos por planta, o peso por planta, o peso por cacho e o número de gemas apresentaram variabilidade média. A malha de amostragem de 35X35m se mostrou adequado para os atributos de solo com exceção da argila, que obteve uma distância de alcance de 30,06m. Na safra 2007 o potencial alcoólico foi o atributo de planta que apresentou menor alcance na área, de 18,42 m. Na safra 2008, todos os atributos de planta estudados apresentaram alcance inferior a 35 m. A analise da correlação se revelou significativa entre o nitrogênio e o potencial alcoólico na safra 2007. Na safra 2008, o fósforo e o potássio mostraram correlação significativa com o potencial alcoólico. A comparação da demanda de aplicação de fertilizantes a taxa variada, com a aplicação à taxa fixa de calcário, fósforo e potássio foi feita com base na amostragem de solo. No caso do calcário observou-se uma economia de 700 kg do mesmo com aplicação a taxa variada, o mesmo não foi observado com o fósforo e com o potássio, que aumentaria a quantidade do produto caso fosse aplicado desta forma, isso se dá pelo fato dos teores dos mesmos no solo serem adequados. A adoção da vitivinicultura de precisão pode auxiliar o viticultor a conhecer melhor e mais detalhadamente a área produtiva, permitindo aprimorar a qualidade e quantidade do vinhedo.
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Sepúlveda, San Martín Christian Andrés. "Caracterización física y química de vino elaborados a partir de distintos clones del c.v Pinot Noir." Tesis, Universidad de Chile, 2014. http://repositorio.uchile.cl/handle/2250/149056.
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Tesis para optar al Grado de Magíster en Enología y VitiviniculturaLa variedad Pinot noir se caracteriza por ser originaria de Borgoña, región de Francia. Esta presenta diversas características que la diferencian de las demás variedades, al poseer vinos de tonos violetas de baja intensidad colorante, con aromas a frutas rojas maduras y notas florales entre otros. Es reconocida por presentar dificultades en su manejo tanto en el campo como en bodega. En el último tiempo, esta variedad ha ganado muchos adeptos tanto en Chile como en el extranjero. Por otro lado, son escasos los estudios existentes de esta variedad en el país, y a su vez en ninguno de ellos se había caracterizado vinos de distinto origen genético. Debido a esta razón se caracterizaron física y químicamente 28 vinos de la cosecha 2009 del cultivar Pinot noir de distintos clones y selecciones, obtenidos de diversas localidades de Chile. Además de análisis generales, las muestras se analizaron mediante cromatografía líquida de alta eficacia acoplada a un detector de fotodiodos alineados (HPLC-DAD). Después de analizar los datos mediante estadística no paramétrica, se determinó que no existe una diferencia significativa entre los distintos clones y selecciones masales del cultivar Pinot noir estudiados. Como resultado de este trabajo se ha podido conocer las características del cv Pinot noir de diversas viñas chilenas, sus similitudes y diferencias para las variables analizadas, en un espectro geográfico amplio ya que los vinos estudiados son de distintas viene de distintos valles desde el Limarí hasta el de Bío-Bío.
The Pinot noir variety its known for be old and for coming from Burgundy, in France, showing special characteristics like violet color, low color intensity, ripe red fruit and floral aromas between others. Also it’s very difficult to manage in the field and in the cellar. In the last time this variety has been follow for people in Chile and over the world. There are not too many research of this variety and it’s the first study that evaluated different genetic origins. For this reason, this work “chemistry and physical characterization of Chilean Pinot noir” aims to characterize the profiles of wines cv. Pinot noir of the vintage 2009 of different clones and masal selection from different locations in Chile. Beside general analysis the samples were measure by a chromatography coupled to a mass spectrometry (GC-MS) and by high performance chromatography coupled to a photodiode array detector (HPLC-DAD). After the analysis of the results with nonparametrical statistical, its show that there is no clear difference between the different genetic origins of cv. Pinot noir. As results of this study its being possible to know the characteristics of the Pinot noir from different valleys of Chile, so as a result of this work was obtained a complete profile of the characteristics of the cv. Pinot noir of different cellars with their similarities and difference for the analyses variables in a broad geographic spectrum, because the studied wines are from different vineyards, located from Limari to Bio-Bio.
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de, Bordenave Channing Williams. "The effects of vineyard management and primary and secondary fermentations on grape glycoconjugates and conjugate fractions." Thesis, Virginia Tech, 1999. http://hdl.handle.net/10919/44200.
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Grape-derived aroma and flavor precursors exist partially as non-volatile, sugar-bound glycosides. Hydrolysis of these compounds may modify sensory attributes and potentially enhance wine quality. In the first study, four levels of shoot thinning (control, 20, 25, and 30 shoots per meter) with and without basal leaf removal (2-4 leaves per shoot) were established on mid-wire (90 cm), bilateral cordon-trained, mature Cabernet Sauvignon (Vitis vinifera L.) grapevines in eastern Virginia in 1996 to determine the effects on grape chemistry, glycoconjugates, and conjugate fractions. Reduced shoot density generally resulted in higher berry weight and lower soluble solids (°Brix) at each sampling date. Titratable acidity and pH were generally unaffected by shoot thinning. The 25 shoots per meter treatment displayed the greatest rate of increase in total, red-free, and phenolic-free glycoconjugates, expressed as glycosides (μmol).. Leaf removal resulted in increased pH, total phenolics, and total anthocyanins at each sampling date and a higher concentration of total, red-free, and phenolic-free glycosides.
In a second study, three crop levels [high (6.4 and 5.3 kg/vine), medium (5.1 and 4.9 kg/vine), and low (3.2 and 2.6 kg/vine) ] were established on mature Cabernet Sauvignon grapevines during the 1995 and 1997 seasons, respectively. Cluster thinning of vines trained to a mid-wire (90cm), bilateral cordon-system was performed by hand three weeks post-bloom to determine the effects on grape glycoconjugates and conjugate fractions (expressed as glycosyl-glucose). In 1995, reduced crop level resulted in higher soluble solids concentration, pH, and total and red-free glycosides but did not affect berry weight or titratable acidity. In 1997, the reduced crop level treatment had higher berry weight and lower soluble solids, sugar per berry, and anthocyanins compared with the high treatment throughout the sampling period. The low treatment had the highest concentration of total, red-free, and phenolic-free glycosides per gram of fresh fruit weight on the last sampling date and the highest total, red-free, and phenolic-free glycosides per gram of fresh fruit weight when compared at similar soluble solids concentrations. Duo-trio significance testing resulted in no sensory differences among the treatments in 1997.
In a third study, Pinot noir (Vitis vinifera L.) wines were inoculated with one of six genetically different strains of Brettanomyces intermedius (Ave, M, 216, Vin 1, Vin 4, and Vin5). Wines stored sur lie and those racked immediately following the completion of secondary fermentation were analyzed to determine the influence of B. intermedius strains on total, red-free, and phenolic-free glycoside concentrations (estimated by the analysis of glycosyl-glucose), and on selected free volatiles. Sur lie wines inoculated with strain Vin 4 and racked wines inoculated with Vin 4 and Vin 5 had the lowest total glycoside concentration. Hydrolysis of red-free glycosides appeared greatest in sur lie wines inoculated with Vin 4 and racked wines inoculated with Vin 4 and Vin 5. Wines stored sur lie that were inoculated with M and Vin 1 and racked wines inoculated with Vin 1, Vin 4, and Vin 5 had the lowest concentration of phenolic-free glycosides. Wines were analyzed for volatile compounds known to be produced by Brettanomyces spp. Inoculated wines were found to have detectable concentrations of ethyl-2-methylbutyrate, isoamyl alcohol, ethyldecanoate, isovaleric acid, guaiacol, 2-pheylethanol, 4-ethylguaiacol and 4-ethylphenol. There were significant differences in the concentrations of these compounds among strains. Duo-trio testing demonstrated sensory differences between the control and all inoculated wines. Differences were also found between wines inoculated with strains Ave and Vin 5, strains M and 216, and strains M and Vin 4.Master of Science
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Roullier-Gall, Chloé. "Analyses métabolomiques du vin : "chemical messages in a bottle"." Thesis, Dijon, 2014. http://www.theses.fr/2014DIJOS080/document.
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L'objectif premier de ce travail de thèse était de développer des analyses métabolomiques non ciblées de vins en bouteilles afin de déchiffrer les informations chimiques relatives à l’évolution de leurs compositions avec le temps. Cette recherche initiale était fondée sur l'hypothèse que, lors de l'analyse, les vins en bouteilles gardent une mémoire chimique des paramètres environnementaux à l’œuvre au moment de leur élaboration (gestion du vignoble, pratiques œnologiques, climat, terroir). Une seconde hypothèse reposait sur la nécessité d’étudier le passé pour anticiper l’évolution de la qualité du vin du point de vue de sa composition chimique. À cet effet et pour la première fois dans la science du vin, la Spectrométrie de Masse à Résonance Cyclotronique des Ions et à Transformée de Fourier (FTICR-MS), la Chromatographie Liquide couplée à la Spectrométrie de Masse (UPLC-Q-TOF-MS), la spectroscopie de Fluorescence d’Excitation et d’Émission (EEMF) et les statistiques multivariées ont été combinées. Le développement méthodologique a révélé l'avantage de coupler les mesures de masses exactes par FTICR-MS à la discrimination des isomères par UPLC-Q-TOF-MS afin d'étendre la gamme des métabolites détectables. Ces outils ont été appliqués à l'identification de marqueurs de vieillissement sur des séries verticales de vins rouges et blancs de Bourgogne, y compris sur des vins très anciens (millésimes inconnus) considérés comme des points extrêmes d'évolution, introduisant ainsi la notion de verticalomics. La caractérisation d'une série de vins blancs de Bourgogne (Chardonnay) a révélé que les espaces chimiques spécifiquement liés à des pratiques œnologiques (SO2 ajouté lors du pressurage, niveau de débourbage ou perméabilité du bouchon) pourraient être déchiffrés, bien que les signatures de millésimes étaient les plus significatives. Des expériences similaires sur les vins de Champagne (Chardonnay, et mélanges de Chardonnay, Pinot noir et Pinot Meunier) après la prise de mousse et le vieillissement sur lattes ont mis en évidence l'effet d'hormesis associé à l'oxygénation du vin. Enfin, les analyses non ciblées d'extraits de raisin et des vins correspondants provenant de différentes appellations et élaborés par le même vigneron ont révélé qu’il était possible de lire des signatures liées au terroir, en particulier après quelques années de vieillissement en bouteille. Plus largement, nos résultats fournissent une description globale sans précédent de la composition chimique du vin et de sa modification par le vieillissementThe main objective of this work was to develop non-targeted metabolomics analyses of bottled wines in order to decipher chemical informations from the time-related evolution of their composition. This original research was based on the hypothesis that, when analyzed, bottled wines would still hold chemical memories of envionmental parameters (vineyard management, oenological practices, climate, terroir…) at the moment of their elaboration, even after several years of ageing. A second hypothesis was that in order to anticipate the future evolution of the wine quality in terms of chemical composition, it is necessary to know what it was in the past. To that purpose, and for the first time in wine science, Fourier Transform Ion Cyclotron Resonance – Mass Spectrometry (FTICR-MS), Liquid Chromatography coupled with mass spectrometry (UPLC-Q-ToF-MS), Excitation Emission Matrix Fluorescence (EEMF) and multivariate statistics were used in combination. Methodological develoments revealed the advantage of coupling exact mass measurements by FTICR-MS to isomeric discrimination by UPLC-Q-ToF-MS in order to extend the range of detectable metabolites. Such tools were applied to the identification of ageing markers in vertical series of red and white wines from Burgundy, including very old wines (unknown vintages) considered as evolution end points, thus introducing the concept of verticalomics. The characterization of series of white wines from Burgundy (Chardonnay) revealed that chemical spaces specifically related to eonological practices (SO2 addition at pressing, settling level, and permeability of the stopper) could indeed be deciphered although the vintage signatures were confirmed to be the most significant. Similar experiments on Champagne wines (Chardonnay, and blends of Chardonnay, Pinot noir and Pinot Meunier) after the "prise de mousse" and the ageing "sur lattes" further highlighted the hormesis effect associated with the oxygenation of wine. Finally, non-targeted analyses of series of grape extracts and corresponding wines from different appelations – though elaborated by the same winemaker – revealed that terroir-related signatures could be indeed read in wines, in particular after a few years of bottle ageing. Altogether our results provide an unprecedented comprehensive description of the chemical composition of wine and its modification through ageing
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Sepúlveda, Soto Ánjela. "Características de vinos tintos Pinot Noir, producidos con cepas autóctonas de Saccharomyces cerevisiae aisladas del Valle del Maule." Tesis, Universidad de Chile, 2009. http://repositorio.uchile.cl/handle/2250/105293.
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Memoria para optar al título de Ingeniero en AlimentosSe obtuvo vino tinto a partir de uvas viníferas variedad Pinot Noir por medio de fermentación con cepas de Saccharomyces cerevisiae UCH-M4 y UCH - M3, seleccionadas del Valle del Maule, Área de San Javier, Región del Maule, Chile. Los vinos presentaron valores de pH, acidez total, acidez volátil, anhídrido sulfuroso total, anhídrido sulfuroso libre, grado alcohólico y rendimiento dentro de las normas legales chilenas y conceptuales, siendo muy similares a los obtenidos por la levadura control Lalvin QA23. La velocidad de fermentación fue muy similar en todas las cepas de levaduras. Los mostos fermentados con la levadura UCH – M3 seca presentaron la mayor concentración de polifenoles totales. La capacidad antioxidante de los polifenoles de los mostos fermentados con levadura UCH – M4 fue mayor que la de los demás mostos, pese a tener una menor cantidad de polifenoles totales. Por lo tanto se determinó que la actividad antioxidante de los polifenoles no tiene relación con la concentración de éstos, si no que tiene que ver con la calidad del polifenol. El color de todos los vinos fue evaluado como rojo rubí, y sus matices e intensidades colorantes correspondieron a vinos tintos de un año. En la evaluación sensorial, los vinos no presentaron diferencias estadísticamente significativas, siendo calificados en general con buena apariencia, poco dulces, acidez y astringencia normal y de buen sabor. El aroma fue calificado como normal, predominando las frutas ácidas y los berries, así como también el olor a alcohol. Respecto a la calidad general, los vinos se evaluaron por sobre la calificación “ni bueno ni malo”. Con esta investigación se concluyó que las cepas UCH-M3 y UCH-M4 pueden ser utilizadas en la producción industrial de vinos tintos Pinot Noir
Red wine from Pinot Noir wine grapes strains was obtained through fermentation process using two strains of Saccharomyces cerevisiae (UCH-M3 and UCH-M4). The strains were obtained from the Maule Valley, Area of San Javier, Maule Region, Chile. The wine parameters such as pH, total acidity, volatile acidity, total sulfur dioxide, sulfur dioxide-free, alcohol content and performance meet the Chilean legal regulations and conceptual characteristics. The results were similar to those obtained by using the QA23 control yeast. The rate of fermentation was very similar for all yeast strains. The highest concentration of polyphenols was obtained when the UCH - dry M3 yeast was used. The antioxidant capacity of the musts fermented with yeast UCH - M4 was greater than the others, in spite of a lower content of total polyphenols. Therefore, the antioxidant activity of polyphenols is not related with its concentration, but with the quality of polyphenol. The color of all wines was evaluated as ruby red, and hues and color intensities were similar to one year old red wines. The sensory evaluation showed no significant differences between wines. The evaluation gave as result good appearance, low sweetness, normal acidity and astringency and good taste. The aroma was found normal with marked acid fruits and berries flavour, as well as alcohol odour. The overall quality of wines was evaluated above the score of "neither good nor bad". With this research it can be concluded that the UCH-M3 and UCH-M4 strains can be used for the production of industrial Pinot Noir wines
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Logan, Gerard Anthony. "The impact of vineyard and cellar factors on the color and anthocyanin profile of Pinot noir grapes and table wines." Diss., Connect to online resource - MSU authorized users, 2006.
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Lecomte, Valérie. "Facteurs physiologiques et agronomiques de variation de l'acidité des mouts et des vins de cépage pinot noir de Côte d'Or." Dijon, 1993. http://www.theses.fr/1993DIJOS068.
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Au début des années 1980, la profession viticole s'est inquiétée d'une baisse globale d'acidité des mouts et des vins en Côte d'Or. Par le biais d'une enquête agronomique pluri-annuelle concernant 50 parcelles de vigne de cépage pinot noir, une approche globale a permis de dégager l'influence de certains facteurs et conditions sur l'acidité. Le traitement statistique des résultats analytiques et l'étude des données d'enquête montrent que le principal facteur de variation de l'acidité est la nutrition potassique. Les critères retenus comme éléments de jugement de la richesse du mout en potassium sont: la teneur en potassium et le rapport entre les teneurs en potassium et magnésium, dans la plante et le sol (paramètres d'ailleurs lies entre eux). Des valeurs limites sont établies afin d'obtenir un ph de mout satisfaisant; si ces limites sont respectées, 90% des parcelles ont un ph de mout satisfaisant. Un indice de croissance, en l'occurrence la teneur en azote de la feuille, intervient aussi sur l'acidité du produit, via une modification du métabolisme des acides et de la nutrition minérale. De plus, la taille des baies modifie nettement leur composition, notamment en potassium, magnésium et acides organiques. Enfin, le climat de l'année influence aussi le ph du mout. De manière générale, tous les facteurs agissant dans le sens d'une augmentation excessive de la croissance concourent à une baisse de l'acidité. Ces résultats permettent de formuler des conseils concernant la pratique viticole régionale, dans le but d'obtenir un produit d'acidité convenable. Une relation étant mise en évidence entre les pratiques de fertilisation et les teneurs du sol et de la plante, les teneurs limites établies sont utilisées comme outil pour préconiser une fumure plus adaptée
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Mawdsley, Paul F. W. "The Effects of Cluster Thinning on Vine Performance, Fruit, and Wine Composition of Pinot Noir (Clone 115) in the Edna Valley of California." DigitalCommons@CalPoly, 2019. https://digitalcommons.calpoly.edu/theses/2090.
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A three-year study was conducted at a commercial vineyard site in California’s Edna Valley AVA to evaluate the physiological and agronomical effects of the timing of cluster thinning on Pinot noir (clone 115) grapevines. Vines were thinned to one cluster per shoot at three selected time-points during the growing season (bloom, bloom + 4 weeks, bloom + 8 weeks), and fruit from each treatment was harvested and made into wine. Across all growing seasons, yield decreased 43% in thinned vines relative to un-thinned control vines. No effect of cluster thinning or interaction with growing season was found in vine shoot diameter, internode length, fruit zone light level, or cluster weight. Growing season significantly affected more fruit and wine parameters than did cluster thinning treatment, with interactions between treatment and growing season found in fruit Brix, titratable acidity, and anthocyanins, as well as wine anthocyanins and wine b* (yellow component). For example, bloom + 8 and bloom + 12 thinning treatments advanced Brix in 2017 but had no effect in 2018. Cluster thinning treatments increased berry anthocyanins by 43% in 2017 and by 103% in 2018 relative to the control. Similarly, cluster thinning increased berry total phenolics by 87% in 2017 and by 140% in 2018 relative to the control, with no significant differences found between the different thinning treatments. However, the levels of anthocyanins and total phenolics were generally not affected by cluster thinning treatment in the resulting wines. The fact that different cluster thinning treatments resulted in nil or minor effects on fruit and wine suggests that the vines tested were at or below a balanced crop load prior to the application of cluster thinning. Edna Valley AVA could likely support higher crop loads than 3.2 on the Ravaz index without negatively impacting fruit or wine composition and reducing crop load below that level is unlikely to increase fruit or wine quality.
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Mezarina, Gómez Luigi Alfonso. "Efecto hipolipidémico de la cáscara pulverizada de vitis vinifera variedad pinot noir (uva borgoña) en ratas con hiperlipemia inducida." Bachelor's thesis, Universidad Nacional Mayor de San Marcos, 2015. https://hdl.handle.net/20.500.12672/4475.
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Introducción: Se cree que la uva Borgoña (Vitis vinifera Pinot Noir) presenta beneficios para la salud debido a la presencia de polifenoles concentrados en la cáscara. Estos fitoquímicos podrían tener un impacto importante en el tratamiento de la hiperlipemia. Objetivos: El objetivo del presente estudio fue determinar si la cáscara pulverizada de uva presenta efecto hipolipidémico en ratas con hiperlipemia inducida. Diseño: Estudio analítico, experimental y transversal. Material biologico: Ratas de cepa Holtzmann, Vitis vinifera variedad Pinot Noir Intervenciones: Las ratas se distribuyeron en 4 grupos de 6 individuos: Un control negativo (sin la enfermedad), un control positivo (8 mg/g de glutamato monosódico) y dos grupos experimentales (8 mg/g de glutamato monosódico más cáscara pulverizada de uva a las dosis de 50 mg/kg peso and 200 mg/kg peso). Luego de 30 días de tratamiento se procedió a medir la concentración de colesterol total, triglicéridos, HDL y LDL. Resultados: Se encontró disminución significativa de colesterol total y de LDL (p<0,05), pero no se observó diferencia significativa en la concentración de triglicéridos y HDL (p>0,05). Conclusiones. El pulverizado de cáscara de uva presenta efecto hipolipidémico bajo condiciones experimentales.Tesis
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Garrido, Jerez Alvaro Rodrigo. "Efecto sobre la copigmentación en mezclas de vinos de las variedades Carménère con Pinot Noir y Syrah con Sauvignon Blanc." Tesis, Universidad de Chile, 2006. http://www.repositorio.uchile.cl/handle/2250/101833.
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Martins, Liliane. "Comportamento vitícola e enológico das variedades chardonnay, pinot noir e cabernet sauvignon, na localidade Lomba Seca, em São Joaquim (SC)." Florianópolis, SC, 2006. http://repositorio.ufsc.br/xmlui/handle/123456789/88342.
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Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias. Programa de Pós-Graduação em Recursos Genéticos Vegetais.Made available in DSpace on 2012-10-22T07:53:56Z (GMT). No. of bitstreams: 1 230683.pdf: 2623029 bytes, checksum: b36c5493a0261d321c7102b33c3cb743 (MD5)
No Brasil, a vitivinicultura está relacionada, principalmente, com os Estados da Região Sul. Em Santa Catarina estão envolvidas 2.000 famílias com a uva e seus derivados, gerando 18.430 empregos diretos nos 4.600 ha ocupados com a atividade - tradicional nas regiões do Vale do Rio do Peixe e de Urussanga. No Estado, 75% das uvas produzidas destinam-se a vinificação. A região de São Joaquim, em Santa Catarina, tem se mostrado favorável à produção de vinhos finos e vem despertando grande interesse de empreendedores na atividade. As variedades Cabernet Sauvignon, Chardonnay e Pinot Noir apresentam-se promissoras em São Joaquim. Os vinhedos Quinta da Neve na Lomba Seca foram cultivados em meia encosta, apresentando solos do tipo Cambissolos, mais profundos, melhor drenados e de baixa fertilidade, proporcionando condições favoráveis ao cultivo de videiras. As partes mais baixas do plantio propiciaram a ocorrência de geadas. O clima vitícola da Lomba Seca, em São Joaquim, apresentou clima mais seco durante a maturação das uvas. A Cabernet Sauvignon foi a variedade que mais necessitou de somas térmicas para completar a maturação, seguida pelas videiras de Chardonnay e de Pinot Noir. Definindo assim, tanto pelo Graus-Dia de Winkler como pelo Índice Heliotérmico de Huglin, uma escala para as 3 variedades, sendo a Pinot Noir a de menor e a Cabernet Sauvignon de maior exigência em necessidade térmica. Os vinhos microvinificados de Cabernet Sauvignon e Pinot Noir demonstraram cor intensa, riqueza em antocianinas, taninos e polifenóis totais. A Chardonnay apresentou com cor intensa e límpida, com menor teor de polifenóis totais, característica genética das viníferas brancas. As analises químicas mostraram que são vinhos mais alcoólicos e ácidos. Estas características, somadas a cor intensa, os taninos e as antocianinas dos vinhos, demarcam 'um produto típico' de qualidade determinada pelas condições de 'clima-solo-variedades' das regiões de altitudes.
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Massoutier-Ziadi, Catherine. "Sélection et caractérisation de souches de levures cryotolérantes : incidence de ces levures sur les qualités aromatiques de vins issus de Pinot noir." Dijon, 1999. http://www.theses.fr/1999DIJOS059.
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Une collection de souches Cryotolérantes Saccharomyces uvarum a été constituée, en utilisant une technique d'enrichissement, à partir de grappes de pinot noir prélevées dans le vignoble bourguignon. A partir de cette collection, une souche nommée sy055, a été sélectionnée pour ses caractéristiques fermentaires, afin d'être mise en œuvre dans la pratique, au cours des vinifications durant plusieurs années consécutives, dans différents sites en Bourgogne. Parallèlement, des tests au laboratoire ont été également conduits, pour lesquels le métabolisme de cette souche a été comparé à celui d'une souche mésophile Saccharomyces cerevisiae. Au laboratoire, nous avons observé des différences de composition très significatives, entre les vins obtenus par l'une et l'autre souche. Les vins fermentés par la souche cryotolérante contiennent plus d'acide succinique, plus d'acide malique, plus de composés volatils, en particulier plus d'alcool isoamylique, d'alcool isobutylique et de 2-phenylethanol et moins d'acide acétique. Mais il semblerait que dans la pratique, du point de vue organoleptique, l'effet souche ne domine pas toujours l'effet millésime. En effet, au cours des essais répétés, peu de différences sont observées, au niveau de l'analyse sensorielle ; si ce n'est que la souche cryotolérante permet de compenser l'acidité et l'astringence par une augmentation du caractère moelleux. En ce qui concerne la surproduction de 2-phényléthanol par la souche cryotolérante, aucune relation simple entre la source azotée du moût et sa synthèse n'a été démontrée. Par contre, il a été mis en évidence, pour la première fois dans les moûts de pinot noir des précurseurs glycosylés du 2-phenylethanol et de l'alcool benzylique.
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Piombino, Paola. "Contribution à la connaissance de la nature des composés volatils responsables des odeurs de fruits rouges de l'arôme du vin, par des méthodes sensorielles et instrumentales." Dijon, 2003. http://www.theses.fr/2003DIJOS008.
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Barnard, Kathryn Nora. "The Terroir of Pinot Noir Wine in the Willamette Valley, Oregon : A Broad Analysis of Vineyard Soils, Grape Juice and Wine Chemistry." PDXScholar, 2016. http://pdxscholar.library.pdx.edu/open_access_etds/2941.
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Terroir is determined by a combination of factors in the vineyard including the grape varietal, geology and soil, soil hydrology, physiography, and climate. Although most studies have examined regional differences in wine flavors and associated provenance of wine based on chemistry, few have examined the chemistry of the soil and the ability to trace that chemistry to grape juice and, finally, to the wine. This dissertation examines what soil physical and chemical differences specific to this region might influence grape juice chemistry and wine chemistry.
Wine-grapes in the Willamette Valley, Oregon, are grown on three major soil parent materials: volcanic, marine sediments, and loess/volcanic. Winemakers have observed differences in the flavor of Pinot Noir wine made from grapes grown on these different parent materials. This dissertation examines differences in the soil properties and elemental chemistry of the soil parent materials at various vineyards to document their effect on wine chemistry as a step towards understanding differences in flavor. All aspects of the terroir are controlled by carefully selecting vineyards with similar exposure and elevation, the same grape varietal and wine making techniques, and only the soils vary. The hypothesis is that the chemistry of the grape juice and wine reflect the soil in which the grapes were grown and that the three parent materials have soils that can be distinguished by their physical and chemical characteristics.
Soil pits were excavated in 20 vineyards, soil properties were described in the field, and soil samples were later analyzed in the laboratory particle size, organic matter, color, pH, cation exchange capacity (ammonium acetate method), clay mineralogy (x-ray diffraction), and elemental chemistry (ICP-MS/AES). X-ray fluorescence was used to examine the pisolites. ICP-MS/AES was used for elemental analysis of grape juice and wines produced from these vineyards. Principal component analysis was used to compare soil physical and chemical characteristics, grape juice and wine chemistry.
The physical characteristics of soils from all the three parent materials indicate: they are old (>50,000 years) based on their high clay content, low cation exchange capacity, red colors, and high Fe and Al content. These features indicate enough time has passed to reduce organic matter and other cations at depth, leave behind insoluble Fe and Al, and develop pedogenic clays. In my study region, volcanic and marine sediment soils are more developed with slightly lower acidity than the loess/volcanic soils. A new finding for this region is the presence of pisolites (Fe/Mg concretions) in the volcanic and the loess/volcanic soils, but absent in the marine sediment soils. Winemakers hypothesized that pisolites were present only in loess soils and influenced wine flavor in some way.
Volcanic soils have the highest P, S, Fe, Co, Mn, and V concentrations and the lowest As and Sr values. Marine sediment soils have higher Cl and Sr and lower P, Co, Mn, Ba, and V concentrations than volcanic soils. Loess soils have the highest values of K and Mg and are similar to volcanic soils with higher P and V values and similar to marine sediment soils with higher Sr values. The main elements found to be significant in determining one parent material from another are V and Mn (volcanic soils), Mg and K (loess soils), and Sr (marine sediment or loess soils). Sr is slightly higher in grape juice and wine from vines grown on marine sediment parent material compared to volcanic and loess parent material, whereas Mn is higher in the juice and wine from grapes grown in volcanic parent material. P, S, Fe, Co, V, Cl, Ba, Mg, and K did not maintain their relative concentration levels from soil to grape juice to wine. The principal component analysis shows that soil and wine chemistry differs between parent material, but is inconclusive for grape juice chemistry.
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Langilier, Philippe. "Polyamines et rajeunissement de la vigne cultivée in vitro et après réimplantation au vignoble." Dijon, 2002. http://www.theses.fr/2002DIJOS047.
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Ovalle, Rodríguez Juan Ignacio. "Efecto de la aplicación de ácido abscísico sobre las características física y la composición química de bayas de vid vinífera var. Pinot Noir." Tesis, Universidad de Chile, 2011. http://www.repositorio.uchile.cl/handle/2250/112791.
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Memoria para optar al título profesional de Ingeniero AgrónomoEl ácido abscísico (ABA), en la época de pinta, está involucrado en el metabolismo primario y secundario de bayas de vid vinífera, principalmente en la acumulación de azúcares, antocianos, taninos y flavonoles. Tal efecto ha sido demostrado en cepas de alta complejidad fenólica como Cabernet Sauvignon, Merlot y Carménère. Sin embargo, hasta el momento no existen trabajos en el cv. Pinot Noir, el cual presenta una débil composición fenólica. Con el propósito de determinar el efecto del ABA sobre bayas de Pinot Noir, se establecieron tres tratamientos: (i) 50 mg•L-1ABA; (ii) 100 mg•L-1 ABA; (iii) testigo con agua y 0,1% (v/v) del surfactante Tween 20. Las aplicaciones se realizaron 2 días después de pinta (DDP) y 24 DDP. Mediante muestreos semanales, se determinó la evolución del peso de bayas y de pieles, volumen de bayas, sólidos solubles, acidez, pH, fenoles, antocianos y taninos totales. Al final de la temporada se evaluó la deshidratación de bayas. Las aplicaciones de ABA afectaron el pH, acidez y sólidos solubles, sin encontrarse resultados concluyentes sobre el efecto del ABA. Así mismo, las aplicaciones de ABA no afectaron el peso de los hollejos, los que aparentemente ya se encontraban en su máximo peso previo a la pinta. En cuanto a los metabolitos secundarios, los antocianos totales de las bayas tratadas con 100 mg•L-1 de ABA disminuyeron fuertemente, obteniendo una concentración 51% menor que en las bayas testigo al final del proceso de maduración. Similares resultados se presentaron en los fenoles y taninos totales. Sin embargo, para los taninos la disminución comenzó con anterioridad, desde pinta en adelante. Finalmente, se pudo establecer que el ABA pudo afectar negativamente el micro-clima de zona frutal, especialmente los racimos aplicados con la dosis mayor, debido a que en estos se incremento la deshidratación.
The abscisic acid (ABA), at veraison, is involved in primary and secondary metabolism of grape berries, mainly in the accumulation of sugars, anthocyanins, tannins and flavonols. Such effect has been observed in grape varieties of highly complex phenolic composition such as Cabernet Sauvignon, Merlot and Carménère. However, so far no published studies in the Pinot Noir, which has a feeble phenolic composition. In order to assess the effect of ABA on Pinot Noir grapes, we established three treatments: (i) 50 mg•L-1ABA, (ii) 100 mg•L-1 ABA and (iii) control, consisting of water and 0.1% (v/v) Tween 20 surfactant. The applications were made 2 days after veraison (DAV) and 24 DAV. Through weekly sampling, we determined: evolution of berry and skin weight, berry size, soluble solids, acidity, pH, phenols, anthocyanins and total tannins. At the end of the season, berry dehydration was assessed. ABA applications affected pH, acidity and soluble solids, although no conclusive results, compared with the control. Likewise, ABA applications did not affect the skins weight, which apparently were already fully grown prior to veraison. As secondary metabolites, total anthocyanins from berries treated with 100 mg•L-1 of ABA declined sharply, resulting in 51% lower concentration than in control, at harvest. Similar results were obtained in total phenols and tannins. However, for tannins, the decrease was earlier during veraison. Finally, it was found that ABA could adversely affect the micro-climate fruit zone, especially the clusters with the highest dose applied, because in these will increases dehydration.
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Aubry, Victoire. "Contribution à la connaissance aromatique des vins de pinot noir de Bourgogne par des méthodes instrumentales et sensorielles : étude de la potentialité olfactive de quatre composés d'arôme." Dijon, 1999. http://www.theses.fr/1999DIJOS026.
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L'odeur et l'arôme de trente vins de pinot noir de Bourgogne, échantillonnés chez différents viticulteurs de Côte d'Or, ont été évalués indépendamment au nez et en bouche par un jury entrainé selon le protocole du profil sensoriel quantitatif. Vingt descripteurs, dont 40% de termes fruités, ont été mis au point par le panel pour caractériser des vins. La comparaison des résultats issus des deux dégustations par des analyses statistiques montre que les données issues des évaluations orthonasales et retronasales sont en partie redondantes. Un effet du style de vinification est notamment observe dans les deux modes : les vins d'un même viticulteur obtiennent des scores sensoriels comparables. Néanmoins, l'étude de la matrice des différences des scores entre les deux modes montre que les sujets ont plus de poids que les vins dans l'interprétation des dissemblances. Les performances des juges, et leur utilisation des descripteurs, ne sont en effet pas équivalentes dans les deux dégustations. Le rôle organoleptique de quatre esters, le dihydrocinnamate d'éthyle, le cinnamate d'éthyle, l'anthranilate de méthyle et l'anthranilate d'éthyle, suspectés d'avoir un impact aromatique important, a été évalué pour tenter d'expliquer les notes fruitées trouvées dans les trente vins. Les concentrations en ces substances ont été déterminées par dilution isotopique, et corrélées avec les descripteurs sensoriels. Bien que les teneurs semblent caractéristiques de l'origine viticole des vins, les résultats des corrélations, ainsi que ceux des tests discriminatifs entre vins avec et sans ajout d'esters, montrent que ces molécules ne jouent probablement aucun rôle dans l'arôme des vins de pinot. De nouveaux composés odorants potentiellement actifs ont été proposés d'après l'analyse olfactométrique en fréquences de citation des extraits solvant et headspace de quatre vins de pinot noir sensoriellement très différents.
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Hoffmann, Petra [Verfasser], and Rolf [Akademischer Betreuer] Blaich. "Lockerbeerigkeit bei Klonen von Spätburgunder (Pinot noir) : Analyse von molekularen Markern und der Einfluss von Gibberellin auf die Traubenmorphologie / Petra Hoffmann. Betreuer: Rolf Blaich." Hohenheim : Kommunikations-, Informations- und Medienzentrum der Universität Hohenheim, 2015. http://d-nb.info/1067175709/34.
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Neuner, Marissa. "Yeast population and community dynamics : their effect on the chemical and sensory profiles of inoculated and spontaneous Pinot noir and Chardonnay fermentations at a Canadian winery." Thesis, University of British Columbia, 2016. http://hdl.handle.net/2429/57545.
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The Okanagan Valley of British Columbia, Canada, has grown to include over 130 wineries, spanning 8,060 acres. As a result, competition within the local industry and has caused Okanagan winemakers to seek the production of a more sensorially unique product. Traditionally, inoculated fermentations are most commonly conducted by adding an abundance of a Saccharomyces cerevisiae yeast strain to produce consistent and specific chemical and sensory attributes in the wines; however, winemakers are choosing to showcase their unique winery yeast flora by conducting spontaneous fermentations. Spontaneous fermentations are conducted under the assumption that the fermentative yeast populations come from diverse winery resident organisms which, therefore, create different chemical and sensory profiles. Specifically, spontaneous and inoculated fermentations of Pinot noir and Chardonnay during the 2013 vintage at Quails’ Gate Estate Winery were assessed. Throughout fermentation these wines were subjected to both culture-dependent microsatellite analysis and isolate sequencing, as well as culture-independent Illumina MiSeq analysis. This determined the yeast populations conducting alcoholic fermentation and compared the capabilities of each method when studying yeast communities. Uniquely diverse yeast populations were found between spontaneous and inoculated fermentations of Pinot noir; however, yeast populations within inoculated and spontaneous Chardonnay treatments showed no differentiation. Unexpectedly, Pinot noir and Chardonnay fermentations were found to include non-Saccharomyces yeasts, specifically Hanseniaspora sp., throughout the entirety of fermentation in large relative abundance. Gas chromatography flame ionization detection (GC-FID) was conducted to determine the concentration differences of fermentation-derived chemicals associated with the identified yeast species fermenting both varietals; however, only isoamyl acetate, was found to differ between Pinot noir treatments. Sensory analysis revealed unique attributes were associated with the sensory profiles of inoculated or spontaneously fermented Pinot noir wines. The unique yeast communities found between inoculated and spontaneous fermentations of Pinot noir were responsible for slight chemical variation and unique sensory profiles between treatments. The similarity in yeast communities between inoculated and spontaneous fermentations of Chardonnay precluded chemical and sensory differences from occurring. Thus, to increase the chemical and sensory variation within wines and differentiate varietals from those fermented by competitors, wineries should consider producing both inoculated and spontaneous fermentations.Irving K. Barber School of Arts and Sciences (Okanagan)
Biology, Department of (Okanagan)
Graduate
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Cáceres, Mella Alejandro Antonio. "Efecto de dos Niveles de Carga sobre la Composición Fenólica de Hollejos de los CV. Carménère, Syrah y Pinot Noir durante su Maduración en el Valle del Maipo." Tesis, Universidad de Chile, 2005. http://www.repositorio.uchile.cl/handle/2250/101753.
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COMMENIL, PASCAL. "Lipase, enzyme de pathogenicite ? approche enzymatique de la penetration cuticulaire de la baie de raison (vitis vinifera l. , cepage champenois du pinot noir) par l'agent de la pourriture grise botrytis cinerea pers. (teleomorphe botryotinia fuckeliana de bary)." Reims, 1995. http://www.theses.fr/1995REIMS019.
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Durant le cycle vegetatif de la vigne (vitis vinifera l. ), la sensibilite au botrytis cinerea, l'agent responsable de la pourriture grise, augmente a partir de la veraison des baies. Nous avons explique en partie ce phenomene par l'etude du complexe cuticulaire qui met en evidence de larges modifications ultrastructurales (diminution de l'epaisseur et de la teneur en cutine) et biochimiques (mise en evidence, dans les cires cuticulaires, d'un inhibiteur de la germination des spores le botrytis cinerea). Lorsque l'epidemie se developpe, le parasite (spores et mycelium) peut percer directement la cuticule de la baie. Dans ce cas, l'intervention d'une lipase extracellulaire du botrytis cinerea en tant qu'enzyme de penetration a ete envisagee. Cette approche constitue un aspect novateur en matiere d'etude phytopathologique. La lipase a ete purifiee a homogeneite et ses proprietes physico-chimiques et enzymatiques ont ete determinees. La lipase est un monomere de 60 kda, de phi egal a 6. 5 et presentant, a 38c et a ph 6. 0, une forte specificite pour l'hydrolyse des esters d'acides gras insatures a longue chaine carbonee. Le sequencage partiel de la lipase a ete realise et permet d'envisager la construction d'une sonde nucleotidique qui servira a cloner le gene. Des anticorps polyclonaux diriges contre la lipase ont ete produits et purifies, ils presentent une reconnaissance immunologique specifique associee a une immunosuppression de l'activite enzymatique. Nos resultats montrent que la synthese de lipase est induite par la cutine des baies de raisin et par des composes presents dans les cires epicuticulaires. D'autre part, ils revelent des potentialites cutinolytiques non negligeables de cette proteine. Ces resultats nous permettent de proposer un schema dans lequel la lipase serait la premiere enzyme impliquee lors du processus enzymatique de penetration de la cuticule de la baie de raisin
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Thomson, C. C. "Rootstock and canopy density effects on grape berry composition : organic acid composition, potassium content and pH." Lincoln University, 2006. http://hdl.handle.net/10182/772.
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The influence of rootstock and canopy density on grape berry composition was investigated over the summer of 2003-2004 on a commercial vineyard at Waipara, North Canterbury. This experiment was designed to investigate the influence of rootstock and canopy density on the acid composition, potassium (K) content and final pH of harvested fruit (Pinot Noir AM 10/5 Lincoln Selection). The trial block consisted of eight rootstocks laid out to an 8 x 8 latin square, each plot consisting of five vines of the same rootstock. Two canopy treatments were overlaid the block (down whole rows, assigned randomly, four rows to each treatment); one treatment allowed to grow naturally, in the other treatment the canopy was thinned removing double burst shoots and laterals. The bunch numbers were adjusted in the Unthinned canopy treatment (UCT) to match the Thinned canopy treatment (TCT). Information was gathered to assess: the canopy size and density (Pinot Quadrat Leaf Layer and Percent Gaps and canopy porosity), the plant yield (and berry size, berries per cluster, cluster weight, clusters per plant), plant K levels at flowering and veraison (from petioles and leaf blades) and berry composition at harvest (soluble solids (as brix), K, titratable acidity (TA), tartaric acid concentration, malic acid concentration and pH). The trial area was non-irrigated on clay loam soils and viticultural management was to best commercial practice. It was found that although rootstock influenced the levels of K in the plant and in the juice at harvest, the level of K in the juice did not influence pH in this experiment (range of rootstock juice K: 808 ppm to 928 ppm, l.s.d. = 75 ppm). The level of tartaric acid concentration in the juice was found to be the dominant influence on the level of pH in this experiment (rootstock pH range: 3.21 to 3.39, l.s.d. = 0.05). The juice concentration of tartaric acid was influenced by both rootstock (rootstock range 4.0 to 4.7 g/L, l.s.d = 0.4) and canopy density (UCT = 4.1, TCT = 4.7, l.s.d. = 0.4), decreased shading positively increasing the level of tartaric acid. The malic acid concentration in the juice was positively influenced by increasing canopy density (UCT = 4.7 g/L, TCT = 4.1 g/L, l.s.d = 0.4) and this played a minor role in the determination of pH in this experiment; an influence of rootstock on the level of malic acid concentration was found. The malic acid concentration strongly influenced the determination of TA (UCT = 11.0 g/L, TCT = 10.2 g/L, l.s.d = 0.5); tartaric acid concentration had a minor influence on the recorded TA. Attempts to characterise the influence of rootstock on malic acid, tartaric acid and pH were inconclusive. Rootstock was found to influence the canopy variables measured in this experiment and the recorded average plant yield. Crosses of Vitis rupestris were found to exhibit the most canopy vigour and those derived from Vitis berlandieri and Vitis riparia the least. The Canopy treatment did not show an influence over yield but the rootstock was found to influence plant yield, through the numbers of berries set in a cluster and the final harvest cluster weight. The influence of rootstock on pH may be described by the influence it exerts on canopy growth and yield but this was thought unlikely. Further research is required to describe the nature of the rootstock influence on K, malic acid, tartaric acid and pH.
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Strickland, Matthew T. "Effects of Pediococcus spp. on Oregon Pinot noir." Thesis, 2012. http://hdl.handle.net/1957/33835.
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This research investigated the effects of Pediococcus spp. on Oregon Pinot noir wines. Pediococcus (P. parvulus (7), P. damnosus (1), P. inopinatus (1)) isolated from Oregon and Washington state wines demonstrated differences in their susceptibility to SO��� with some isolates growing well in model media at 0.4 mg/L molecular SO���. All isolates were all able to degrade p-coumaric acid to 4-vinyl phenol. The conversion of p-coumaric acid to 4-VP by pediococci resulted in accelerated production of 4-EP by B. bruxellensis in a model system. Growth of the pediococci isolates in Pinot noir wine resulted in a number of chemical and sensory changes occurring compared to the control. Very low concentrations of biogenic amines were measured in the wines with only wine inoculated with P. inopinatus OW-8 having greater than 5 mg/L. D-lactic acid production varied between isolates with OW-7 producing the highest concentration (264 mg/L). Diacetyl content of the wines also varied greatly. Some wines contained very low levels of diacetyl (< 0.5 mg/L) while others contained very high concentrations (> 15 mg/L) that were well above sensory threshold. Despite suggestions to the contrary in the literature, glycerol was not degraded by any of the isolates in this study. Color and polymeric pigment content of the wines also varied with wine inoculated with OW-7 containing 30% less polymeric pigment than the control. This may be related to acetaldehyde as a number of Pediococcus isolates, including OW-7, reduced the acetaldehyde content of the wine. Sensory analysis revealed differences in the aroma and mouthfeel of the wines compared to each other and to the control. In particular growth of some isolates produced wines with higher intensities of butter, plastic, and vegetal aromas while other also had lower perceived astringency.Graduation date: 2013
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Ludwig-Williams, Nancy. "Descriptive analysis of Pinot noir juice and wine qualities." Thesis, 1987. http://hdl.handle.net/1957/27180.
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The overall purpose of this study was to develop
sensory evaluation methodology whereby wine quality can
be predicted from juice quality. Descriptive analysis
was used by a trained panel to describe Pinot noir juice
and wine from three sources. From each source, one wine
and four juice samples (a control and three treatments)
were prepared. The following three treatments were
applied to the crushed grapes prior to pressing the
juice: freezing and thawing; skin contact with 250 ppm
Pectinol VR (a pectinase); and skin contact with 250 ppm
Rohapect D5L (another pectinase). The trained panel
developed descriptive terminology which differed between
Pinot noir juice and Pinot noir wine. The juice
treatments created subtle, if any, aroma differences. Treatment differences were evident in color, as measured
by human perception and by instrumental measurement. Few
characteristics of wine aroma and/or color correlated
with juice aroma and/or color. Perceived color
correlated well with Somer's color density measurement
(the sum of the corrected absorbances at 420 and 520
nm.). Some of the same samples were evaluated by a wine
industry panel. They appeared to disagree regarding the
definition of varietal character. Further research
utilizing grapes from many sources is necessary to
determine whether Pinot noir wine quality can be predicted
from Pinot noir juice quality.Graduation date: 1987
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Smith, Mark R. (Mark Robert). "Development of a method to measure protein in red wines : a survey of protein, mannan and tannin in Pinot noir wines." Thesis, 2010. http://hdl.handle.net/1957/17875.
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A number of methods to isolate and quantify protein in Pinot noir wines were evaluated. The combination of precipitation by acetone containing 10% w/v trichloroacetic acid followed by quantification with the Bradford assay, reported in yeast invertase equivalents yielded the most accurate results when compared to micro-Kjeldahl analysis. The technique was validated by dialysis and proteolysis experiments and was used to assay protein in 57 Pinot noir wines. These wines were found to contain protein concentrations ranging from 49 to 102 mg/L. The mannan and tannin content of the wines was also measured, but no correlation between protein content and concentrations of these components was found. The
presence of protein in red wines greater than 30 years old at concentrations typically found in white wines contradicts the notion that interactions with tannin severely reduce protein levels.Graduation date: 2011
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Nagy, Filip. "Vliv vinifikace s třapinami na antioxidační a senzorické vlastnosti vína." Master's thesis, 2016. http://www.nusl.cz/ntk/nusl-363355.
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Duley, Gavin Peter. "Colour in Pinot Noir wines: does climate have an impact?" Thesis, 2020. http://hdl.handle.net/2440/127167.
Full textAbstract:
Climate change is an increasingly important issue that will affect agriculture, with increasing temperatures being one of the most noticeable impacts. Viticulture is particularly sensitive to climate change, since climate forms a key part of the terroir of a vineyard or a region. In particular, Vitis vinifera L. ‘Pinot Noir’ is known to be sensitive to the temperature in which it is grown, and does not grow well in hot climates. Consequently, a trial was run over two years in a commercial vineyard near Lenswood, in the Adelaide Hills region of South Australia, to determine the impact of higher temperatures on the Pinot Noir grape and wine colour. The study used a passive over-the-vine heating system, which had previously been trialled in the Barossa Valley, South Australia. As expected, the study found that elevated temperatures had decoupled the accumulation of sugars and anthocyanins in grape berries, with the heated treatment grapes producing lower anthocyanin levels than the control treatment grapes per gram of total soluble solids. The temperature effect was less defined for the wines than for the grapes, with the wines from the heated treatment vines having higher total phenolics, and perhaps as a consequence lower CIELab b* values (i.e. less blue pigmentation). Two small scale fermentation trials were also undertaken. One investigated the use of Bodum coffee presses for small scale, replicated fermentations. It also examined whether the position on a slope would influence wine colour and hence be a confounding factor for studies that examine wine colour. It found that the coffee presses functioned satisfactorily as fermenters, and that location on a slope is not necessarily a confounding factor. This latter finding in particular strengthens the results of the vineyard heating trial detailed above, where this was a potential confounding factor. The second fermentation study examined the effects on wine colour of inclusion of stems in ferments, a popular if controversial technique for Pinot Noir. As expected, wines made using stems were higher in tannins and darker in colour, appearing more brick red than wines made without stems. Finally, inductively coupled plasma mass spectrometry (ICP-MS) and nuclear magnetic resonance (NMR) spectroscopy metabolomic techniques were used to characterise a variety of Pinot Noir wines from selected southern Australian wine regions, with wine from Central Otago, New Zealand, used as an out-group. ICP-MS showed promise in determining regionality in Australian and New Zealand wines, with rare earth metals proving particularly useful. NMR analysis of metabolites was less useful, but may be informative for studies of winemaking and viticultural techniques. NMR was expected to be able to distinguish between vintages, but this was not achieved.Thesis (MPhil) -- University of Adelaide, School of Agriculture, Food and Wine, 2020
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Goldberg, Naomi. "Sensory and chemical analysis of 1997 Oregon Pinot noir enzyme treated wines." Thesis, 1998. http://hdl.handle.net/1957/27273.
Full textAbstract:
Pinot noir has a reputation for lower color stability than other red wine varieties.
Because it has relatively low anthocyanin and phenolic content and lacks acylated
anthocyanin pigments compared to other red vinifera varieties, color extraction and
stability are particularly important. Varying the processing during fermentation of red
wine can produce high quality wines. Pectolytic enzymes are used in wine processing for
many purposes from increasing juice yield and filtering rates to improving color and
phenolic extraction.
Macerating enzymes used in this study, Scottzyme Color Pro (Scott
Laboratories), Scottzyme Color X (Scott Laboratories), Lallzyme EX (Lallemand), GB
Rapidase EX Color (Gist Brocades), and Vinozyme G (Cellulo) were added to 1997
Oregon Pinot noir must prior to fermentation to observe color, aroma and flavor changes.
These commercial enzymes have been reported to increase color and improve aroma and
flavor of red wines. The effect of these enzymes had not previously been investigated on
Oregon Pinot noir but the manufacturers reported increased polymeric phenols, polymeric
anthocyanins, tannins, color stability, red hue and saturation of red wine varieties. These
enzymes have varying manufacturer recommended usage levels and it is not known how the dosage levels and the enzymes themselves affect Oregon Pinot noir. Sensory
evaluations of these wines, at a high and low dosage level, were conducted through free-choice
profiling by winemakers and descriptive analysis from a trained panel. In addition,
chemical analyses were performed and related to sensory panel results.
Overall the addition of these enzymes to Oregon Pinot noir produced wines with greater
purple, red descriptors and higher color intensity than the control wine from trained
descriptive panel and winemaker panel results. In aroma, the enzyme treated wines were
higher in vegetative and earthy descriptors compared to the control. GB Rapidase EX
Color (Gist Brocades) was higher in bitterness flavor compared with other samples.
Low enzyme wine treatments separated wine samples more from the control then high
enzyme wine treatments. The color and appearance, aroma and flavor axes of the profile
maps were not significant in the high enzyme treated wines as determined from the
winemaker panel. Furthermore, the winemaker panel found acidity the only aroma or
flavor descriptor significant in the high dosage ANOVA results. Whereas six descriptors
in the low enzyme ANOVA results were significant in separating aroma and flavor
samples. Except for Lallzyme EX (Lallemand) treated wine, the hunter colorimeter results
showed all low enzyme treated wines were significantly (p<0.05) more red-purple (lower
hues) than the high enzyme treated wines.Graduation date: 1999
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Shaffer, Raymond Glen. "The effect of rootstock on the performance of the Vitis vinifera cultivars Pinot noir, Chardonnay, Pinot gris and Merlot." Thesis, 2002. http://hdl.handle.net/1957/23712.
Full textAbstract:
This study reports finding of two rootstock experiments planted in
1997. The purpose of the first experiment was to evaluate the
performance of Pinot noir on 19 phylloxera-resistant rootstocks and as an
ungrafted vine. The purpose of the second experiment was to evaluate
the performance of V. Vinifera cultivars Pinot noir, Chardonnay, Pinot gris
and Merlot grafted to nine phylloxera-resistant rootstock, and as ungrafted
vines. Data for both experiments were collected in 2000 and 2001, the
fourth and fifth years of establishment respectively. Vines received
supplemental irrigation and were fertilized with N-P-K during both
seasons. In the first experiment, rootstock affected vegetative growth,
chlorophyll content, yield, cluster weight and berry weight in both years,
gas exchange measurements in 2000, and fruit composition in 2001. Of
the V. riparia x V. rupestris rootstocks, 3309C and Schwarzmann imparted
low to moderate vigor, as reflected by pruning weight. 101-14 Mgt
imparted higher vigor to Pinot noir than 3309C. Based on ripening index
values (soluble solids/titratable acidity, Brix/TA), ripening appeared to be
earlier for vines grafted to 101-14 Mgt and Schwarzmann than for 3309C. The V. berfandieri x V. riparia rootstocks, including 161-49C and 420A,
imparted average to higher than average vigor. Ripening appeared to be
later than average and berries larger than average for vines grafted to
these rootstocks. With the exception of 110R, the V. berlandieri x V.
rupestris rootstocks had higher than average vigor. Ripening times
seemed to be average and berry weights were higher than average for
vines grafted to these rootstocks. Of the remaining-rootstocks 1616C
performed much like the V. berlandieri x V. rupestris rootstocks with an
even higher ripening index. Borner, Riparia Gloire, 44-53 Malegue and
Gravesac all imparted low to moderate vigor. Berry weights tended to be
average to lower than average. Riparia Gloire and Gravesac seemed to
impart earlier ripening, while Borner and 44-53 Malegue did not. In the
second experiment, the V. berlandieri x V. riparia rootstocks imparted
more vigor, a higher yield, a higher berry weight and delayed ripening as
reflected by the ripening index. 101-14 Mgt imparted a higher pruning
weight, lower berry weight and earlier ripening than 3309C. 110R, 44-53
Malegue and Gravesac conferred moderate vigor as reflected by pruning
weight. Riparia Gloire conferred lower vigor. Ripening times imparted by
these rootstocks ranged from early for Riparia Gloire and Gravesac, to
average for 110R and later for 44-53 Malegue. Berry weights were
average for scion grafted to 110R and Gravesac, and low for scion grafted
to Riparia Gloire and 44-53 Malegue.Graduation date: 2002
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Pastor, del Rio Jose L. "Development of anthocyanins and proanthocyanidins in Pinot noir grapes and their extraction into wine." Thesis, 2004. http://hdl.handle.net/1957/27076.
Full textAbstract:
Color stability and mouth feel quality are two of the most important aspects of red
wine quality. Anthocyanins and proanthocyanidins are responsible for these attributes
and it has been shown that weather conditions during the growing season and grape
maturity can effect these components in wine. However, investigations into
proanthocyanidin development are for the most part incomplete. Although it is known
that weather affects vine metabolism, it has not clearly understood how phenolics are
affected by temperature and heat summation. It is generally believed that the wines
made with riper grapes improve in flavor and mouth feel as a result of an
"improvement" in skin tannin "ripeness". The idea of "tannin ripeness" is usually
used in the wine industry to explain this phenomenon, however, no scientific
explanation for this concept has been given.
The objective of this project was threefold: I) Monitor phenolic development in
Pinot noir grapes over three consecutive growing seasons and determine how
anthocyanin and proanthocyanidin development in grapes was affected by heat summation, II) investigate the transfer of grape phenolics into wine during
fermentation and maceration and III) understand how grape maturity affected wine
composition with a specific focus on proanthocyanidin structure.
In this study, anthocyanin and proanthocyanidin development in Vitis vinifera L.
cv. Pinot noir grapes (Pommard clone) were monitored for three consecutive vintages
(2001-2003). Five cluster samples (x5 replicates) were collected for analysis each
week beginning approximately 4 weeks prior to veraison and continued through
commercial harvest. Weather information (temperature and heat summation) showed
that the growing seasons became increasingly warmer from 2001 to 2003. By harvest
time, 2003 had the highest concentration of proanthocyanidins in seeds (per berry
weight) in comparison with the other two vintages. Similarly, proanthocyanidins in
skins had the highest concentration in 2003 (per berry weight). However, there was
not difference in the concentration of flavan-3-ol monomers in seeds (per berry
weight) between the three vintages. Anthocyanins were not significantly different
over the three vintages. There was some relationship between the concentration of
some proanthocyanidin components in grape seeds and fresh seed weight.
Information of grape and wine phenolics was compared with each year's
temperature. The results suggested that changes in temperature and heat summation
between vintages are associated with changes in proanthocyanidin content in grapes
and wine. The data indicates that it is possible to predict proanthocyanidins in wine
based upon early grape analysis. However, the anthocyanin content in grapes did not
correlate with either weather or the anthocyanin content in wine. The concentration of
seed and skin proanthocyanidins in grapes were compared with the proportions of seed and skin proanthocyanidins found in wine. Based upon proanthocyanidin
extraction from seeds and skin during winemaking, a formula to predict
proanthocyanidin content in wine based upon grape analysis at harvest and veraison
was developed. From this formula, Pinot noir wine contained 7.8% of the
proanthocyanidins from seed and 19% of the proanthocyanidins from skin analyzed
from grapes at harvest, and 3.6% of the seed proanthocyanidin and 9.7% of the skin
proanthocyanidin present in grapes analyzed at veraison.
Based upon the analyses of this study, coupled with several informal sensory
studies conducted on wine, the results of this thesis do not support the notion that
"tannin ripeness" is due to structural changes in proanthocyanidin that occur during
fruit ripening. Furthermore, this thesis suggests that "tannin ripeness" is not due to
differential extraction of seed and skin proanthocyanidins as a result of fruit ripening.Graduation date: 2005
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Hall, Harper L. "Impact of yeast present during pre-fermentation cold maceration on Pinot noir wine aroma." Thesis, 2012. http://hdl.handle.net/1957/30238.
Full textAbstract:
This research investigated yeast populations and diversity during pre-fermentation cold maceration and alcoholic fermentation of Vitis vinifera L. cv. Pinot noir grapes from a commercial vineyard (Dayton, OR). Fermentations were conducted at the Oregon State University research winery in 100 L tanks while grapes from the same vineyard lot were fermented at a commercial winery. Samples were taken daily during pre-fermentation maceration (9°C) and alcoholic fermentation (27°C) and plated on WL and lysine media to determine Saccharomyces and non-Saccharomyces populations and diversity. Total non-Saccharomyces populations increased from 1 x 10³ cfu/mL to 1 x 10⁵ cfu/mL during pre-fermentation cold maceration and reached a maximum of 1 x 10⁷ cfu/mL during alcoholic fermentation. Thirteen distinct yeast species were tentatively identified based on appearance on WL media and were initially screened for β-glucosidase activity using 4-methyllumbelliferyl-β-D-gluconopyranoside (4-MUG) plates. The identity of the isolates screening positive for β-glucosidase activity was determined by sequence analysis of the D1/D2 domain of the 26S rDNA gene. The five isolates identified were Metschnikowia pulcherrima, Hanseniaspora uvarum, Kluveromyces thermotolerans, and two Saccharomyces cerevisiae isolates. β-glucosidase activity was further characterized and quantified using a liquid media representing grape must conditions (pH 3.5, 20° Brix) at two temperatures (25°C and 8°C). While increasing sugar concentration suppressed the β-glucosidase activity of H. uvarum (-99%), β-glucosidase activity still remained relatively high for M. pulcherrima, S. cerevisiae isolate 1, and S. cerevisiae isolate 2. At 8°C, β-glucosidase activity was reduced for M. pulcherrima compared to activity at 25°C, but activity increased for K. thermotolerans, S. cerevisiae isolate 1, and S. cerevisiae isolate 2.
The yeast isolates possessing β-glucosidase activity were used in fermentations of Vitis vinifera L. cv. Pinot Noir grapes. The grapes were treated with high hydrostatic pressure (HHP) to inactivate naturally occurring yeast and bacteria. All yeast isolates grew during pre-fermentation cold maceration (7 days at 9°C) and populations increased 3 to 4 logs. Following pre-fermentation cold maceration, all ferments were warmed to 27°C and inoculated with S. cerevisiae RC212. Alcoholic fermentations were all complete within eight days and after pressing wines were analyzed for volatile aroma compounds by SPME-GC-MS. The presence of different yeast isolates during pre-fermentation cold maceration resulted in wines with unique aroma profiles. Ethyl ester concentrations were highest in the wine that did not undergo a pre-fermentation cold maceration, while concentrations of branch-chained esters were higher in the treatments with yeast present during pre-fermentation cold maceration. Pre-fermentation cold maceration with yeast isolates demonstrating β-glucosidase did not affect the concentration of β-damascenone or β-ionone. Wines that had undergone pre-fermentation cold maceration with S. cerevisiae isolate 1, S. cerevisiae isolate 2, and a combination of all isolates resulted in over twice the concentration of β-citronellol over wines that did not undergo a pre-fermentation cold maceration.Graduation date: 2013
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Miranda-Lopez, Rita. "A maturity trial study of Pinot noir wines : aroma profile by sniffing gas chromatographic effluent." Thesis, 1990. http://hdl.handle.net/1957/27366.
Full textAbstract:
The quality of wine is highly influenced by the weather.
Temperature, solar radiation and humidity influence the
formation and concentration of aroma-active compounds and
aroma-active precursors in the grapes. Pinot noir grapes require
a slow ripening, under cool temperatures, in order to achieve
their fullest flavor. The main objective of this study was to
provide an overall aroma picture that could help, along with the
chemical indices, to decide the optimum harvesting time to
obtain certain distinctive aroma attributes in the wine.
This particular work represents the first stage in a broad
plan aimed to understand the dependence of the wine flavor
chemistry on the ripening of the grapes. This maturity trial
was planned to last several years; it was expected that the
outcome and techniques developed in the present study would be
essential in delineating the steps to follow. The results of the
aroma analyses for the 1987 and 1988 vintages are reported
here. In each vintage, Pinot noir grapes were harvested at three
different times, covering a range from early to late maturity.
A sniffing technique based on gas chromatographic aroma
detection by a trained panel was implemented. This technique
has proved to be a useful tool to measure qualities and
intensities of aromas. The method was effective in detecting
many of the aroma-active compounds and in identifying aroma
differences between the wines studied.
The aroma profiles for the wines were found to be very
different from each other within and across vintages. There
were only 10 aroma peaks common to all three 1987 wines, 16
aroma peaks common to the 1988 wines, and 4 aroma peaks
common to both vintages. Late maturity wines had more aroma-active
peaks than the other 2 wines for both vintages. The 1988
wines had a higher number of aroma-active peaks than the 1987
wines. The percentages of aroma-active peaks not detected by
the Flame lonization Detector (FID) were 45% in the 1987
wines, and 66% in the 1988 wines. The overall climatic
conditions in those years were very different. The 1987 season
was characterized as hot and dry, producing an early harvest.
The weather in 1988 was more of a typical season for Oregon,
producing a normal to late harvest. Further study is needed to
fully understand the flavor chemistry occurring during grape
ripening.Graduation date: 1991
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Dumont, Ann. "Sensory and chemical evaluation of riesling, chardonnay and pinot noir fermented by different strains of Saccharomyces cerevisiae." Thesis, 1994. http://hdl.handle.net/1957/27431.
Full textAbstract:
Fermentation of the grape must into wine is one of the most important steps
in winemaking. Selected yeast strains of Saccharomyces cerevisiae have
been used for many years to ensure complete and even fermentations. The
formation of volatile compounds also occurs during fermentation and will
influence the sensory perception of the wine. The main objective of the
research was to study the sensory and chemical composition of 1992 Oregon
Riesling, Chardonnay and Pinot Noir wines fermented with different
commercial S.cerevisiae strains.
In the first study, Free-Choice Profiling was used to study the sensory
profiles of all three varieties after 7 and 20 months of aging. This method was
used in order to utilize a panel of expert winemakers for the tastings. The
sensory data analyzed through Generalized Procrustes Analysis showed that
some strains were similar while others were different in terms of aroma and
flavor at 7 months of age. After 20 months of aging, differences and
similarities were still present although the sensory profiles were different from the young wines. This last finding showed that differences are still present
after a period of aging.
In the second study, the chemical composition of all three varieties and the
volatile composition of selected wines of Riesling and Chardonnay were
studied. In both white varieties, statistical differences in titratable acidity,
residual sugar, volatile acidity and malate content resulted from fermentation
with different yeast strains. The volatile composition was qualitatively similar,
but some quantitative differences, as relative concentration, were found.
Whether or not those differences had a sensory impact was not investigated.
Results of the present study showed the need for further studies in order to
understand the role of yeast in flavor development. Relationships between
sensory profiles and volatile composition could help winemakers to
understand the influence of a selected strain on a particular variety and to
select yeast strains to optimize wine quality.Graduation date: 1995
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Vance, Amanda J. "Impacts of crop level and vine vigor on vine balance and fruit composition in Oregon Pinot noir." Thesis, 2012. http://hdl.handle.net/1957/30290.
Full textAbstract:
Vineyard management strategies, including vineyard floor management and crop level management, can be used to influence vine vigor and fruit composition. Two studies were conducted to evaluate the impact of these practices on Pinot Noir in Oregon's Willamette Valley. Managing crop levels is common in cool climate vineyard production though it is a costly practice. With economic pressures, the premium winegrape industry is questioning whether they can reduce production costs and increase yields without compromising quality. A crop thinning trial was conducted in 2010 and 2011 to address these concerns and to better understand the role of vine balance on fruit composition. Crop levels were moderately (35% crop removed) or severely (65% crop removed) thinned at pre-bloom, fruit set, lag phase, or véraison and compared to full crop treatments. In both years, crop thinning reduced yields but had no effect on berry weight or cluster size. In 2010, poor fruit set reduced overall yields, and thinning treatments resulted in very few differences in vine growth, cluster architecture or fruit composition, including total soluble solids (TSS), pH, titratable acidity (TA), yeast assimilable nitrogen (YAN), anthocyanins, phenolics and tannins. In 2011, yields were much higher due to high fruit set and larger cluster size. No differences were found in vine growth (leaf areas or pruning weights) or fruit YAN, but thinned vines had higher TSS and pH and lower TA than full crop vines at harvest. Fruit thinned at lag phase and véraison had higher TSS and lower TA than fruit thinned pre-bloom. Intensity of thinning had a
stronger influence on anthocyanin and tannin concentration than timing, while phenolics were not impacted by either factor. Ravaz index values (fruit yield/pruning weight) below 2.25 and leaf area to yield ratios of 2.25 to 3.25 m²/kg improved fruit composition in 2011 as did later season thinning, though data from the remaining years of this study will provide more insight into appropriate crop load metrics for cool climate Pinot Noir. A second study was implemented in 2011 to determine the impact of crop thinning in vines with different levels of vegetative vigor caused by three vineyard floor management techniques: permanent grass (Festuca rubra spp. rubra) cover (grass), alternating grass cover and tillage (grass & tilled), and tillage of every alleyway (tilled). Crop was thinned at the BB stage of berry development (EL stage 73) to one cluster per shoot (half crop) or not thinned (full crop); all cluster wings were removed at the time of thinning. Tillage treatments had been in place four years prior to the start of the study and competition for nitrogen in grass caused reduced early season vine growth, leaf chlorophyll and canopy size at both bloom and véraison while crop thinning increased canopy size at véraison. Yields were altered by tillage and crop thinning treatments, as grass had fewer clusters per shoot and berries per cluster, and crop thinning reduced yields to 64.7% of full crop across all tillage treatments. At harvest, grass had the lowest TA while TSS and pH were not affected by tillage. Crop thinning increased TSS but did not impact pH or TA. Anthocyanins were affected by both tillage and thinning and were found to be related to vine yield, YAN, leaf N, and leaf area index. Tannins were highest in grass but were not affected by crop thinning, and phenolics were not changed by either factor. Few interactions between tillage and crop thinning were found, but as variables such as yield per vine were impacted by both treatment factors, monitoring long term effects of cropGraduation date: 2012
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Brasoveanu, Olga. "Caracterização do perfil fenólico e atividade antioxidante de sumo de uvas portuguesas." Master's thesis, 2018. http://hdl.handle.net/10316/84370.
Full textAbstract:
Dissertação de Mestrado em Segurança Alimentar apresentada à Faculdade de FarmáciaO presente trabalho de investigação visou, determinar, o perfil fenólico do sumo de uvaproveniente de uvas nacionais e algumas das suas atividades biológicas.Sabe-se que as uvas são frutos que contêm compostos com atividade antioxidanterelevante e que o vinho produz efeitos benéficos, principalmente ao nível da saúdecardiovascular, embora o seu teor alcoólico obrigue a limitar o seu consumo. Neste sentidopretendeu-se avaliar se o sumo de uvas de origem portuguesa (Fernão Pires e Pinot Noir)apresentava os mesmos benefícios para a saúde humana, quais os compostos responsáveispor essa ação e em que proporções estavam presentes. Para tal, foram utilizadas amostrasde sumo de uva congeladas desde a época das vindimas, de uma adega da região da Bairrada(Adega J. Rama, Lda.). A atividade antioxidante foi determinada por meio de ensaiosquímicos (DPPH, ABTS, FRAP). A caracterização fitoquímica foi realizada porHPLC/DAD/ESI/MS/TOF e por outras metodologias analíticas.Os resultados da análise fitoquímica caracterizaram os sumos de uvas brancas e deuvas tintas em fenóis totais, com valores 520 ± 0,003 e 140 ± 0,004 mg/L, respetivamente. Aatividade antioxidante, obtida pelos vários métodos, mostrou maior potencial para o sumoobtido a partir da casta Fernão Pires, ao invés do sumo de uva obtido da casta Pinot Noir.Observou-se maioritariamente a presença de compostos polares, como são exemploos ácidos fenólicos. Ainda foi possível identificar taninos do tipo hidrolisável e condensado,alguns flavonóides e antocianidinas.Os compostos que parecem ter um papel mais importante na atividade antioxidantesão, principalmente os ácidos hidroxibenzóicos.Nesse sentido, o sumo de uva pode-se considerar um produto alimentar alternativoao vinho, dado o seu potencial fitoquímico e desta forma evitar o consumo de álcool.
The present research aims to determine the phenolic profile of grape juice fromnational grape varieties and some of their biological activities.It is known that grapes are fruits with relevant antioxidant activity and that wineproduces beneficial effects, mainly in terms of cardiovascular health, although its alcoholiccontent obliges to limit its consumption. In this sense, we intend to evaluate if the juice ofgrapes of Portuguese origin (Fernão Pires and Pinot Noir) has the same benefits for humanhealth, the compounds responsible for this action and in what proportion are present. Forthis purpose, grape juice samples frozen from the grape harvest season will be used in thewineries of the Bairrada region (J. Rama, Lda.). The antioxidant activity will be determined bymeans of chemical tests (DPPH, ABTS, FRAP). The phytochemical characterization will beperformed by HPLC/PDA/ESI/MS/TOF and other analytical methodologies.The results of phytochemical analysis characterized the white and red grapes juices intotal phenols, with values of 0.52 ± 0.003 and 0.14 ± 0.004 mg / mL, respectively. Theantioxidant activity, obtained by the various methods, showed greater potential for the juiceobtained from the Fernão Pires grape variety, instead of the grape juice obtained from thePinot Noir grape variety.The presence of polar compounds, such as phenolic acids, was observed. It was stillpossible to identify tannins of the hydrolyzable and condensed type, some flavonoids andanthocyanidins.Compounds which appear to play a more important role in the antioxidant activityare mainly hydroxybenzoic acids.In this sense, grape juice can be considered an alternative food product to wine, givenits phytochemical potential and thus avoid alcohol consumption.
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Wall, Katherine Elizabeth. "The effect of nitrogen, irrigation, and cultivation on Pinot noir juice and wine composition from the Willamette Valley, Oregon." Thesis, 2003. http://hdl.handle.net/1957/25899.
Full text
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Green, Jeffery L. "The use of lysozyme in winemaking : the interaction of lysozyme with wine and efficacy in preventing malolactic fermentation in Oregon Pinot noir and Chardonnay." Thesis, 1995. http://hdl.handle.net/1957/27443.
Full textAbstract:
Hen egg white lysozyme is a hydrolytic enzyme effective at preventing
the growth of Gram positive bacteria by degrading the bacterial cell wall to a
point of cell lysis. Investigating lysozyme as a processing tool in wine to
control the growth of lactic acid bacteria and malolactic fermentation has
significant commercial interest. In this project, the interactions of lysozyme
with wine components and wine was evaluated along with the efficacy of
lysozyme in preventing malolactic fermentation (MLF) in Oregon Pinot Noir
and Chardonnay. The information from this work, together with results
from similar projects, will allow the development of guidelines for lysozyme
use in commercial wine.
Interactions of lysozyme with wine components were evaluated by
measurement of enzymatic activity in the presence of wine acids, ethanol,
and phenolics. Enzyme inhibition was observed, to various degrees, with all
wine components. Crude grape tannin altered the availability of free enzyme
by complexing to lysozyme and forming a precipitate. In a model wine
system, lysozyme activity was reduced by 50% when tannin was present.
Lysozyme addition to red wine resulted in a reduction in pigmented
compounds and detectable sensory differences.
Wine trials evaluated the efficacy of lysozyme in completely
preventing malolactic fermentation (MLF) and terminating MLF midway
through fermentation in Oregon Pinot Noir and Chardonnay. Vintages from
1993 and 1994 were treated without SO₂, with SO₂, with SO₂ plus a starter
culture of Leuconostoc oenos. Each lot was divided into 0 ppm lysozyme
(control), 250 ppm lysozyme, 500 ppm lysozyme, and 1000 ppm lysozyme.
Lactic acid bacteria were enumerated monthly, for ten months. Lysozyme
prevented malolactic fermentation in all wines at the treatment levels of 500
and 1000 ppm. In the 1993 Pinot Noir, 250 ppm lysozyme prevented MLF but
only delayed MLF in the 1994 vintage. Lysozyme effectively terminated MLF
at a concentration between 200 and 300 ppm in both Pinot Noir and
Chardonnay.Graduation date: 1996