Influence of viticultural practices on the sensory characteristics of wine grape varieties

Oksana Tkachenko, Aleksandr Pashkovskiy, Andrey Shtirbu

Abstract


Sensory descriptors, which characterize quality of grape varieties Zagrey and Aromatnyiy of selection of the NCS “IVW named after V. Ye. Tairov” (Ukraine), were determined in accordance with the procedure, developed by Institut Cooperatif du Vin (Montpelier, France). For evaluating visual, tactile and gustatory properties of pulp, skin and seeds, the scientific protocol, which consists of 20 parameters, was used.

A one-way analysis of variance and data analysis by the method of principal components made it possible to establish the interrelation between the viticultural practices of growing a grapevine (planting scheme, trunk height) and sensory descriptors of the berries of the studied varieties.

Growing grape variety Aromatic according to planting scheme, corresponding to 2222 plants per ha, contributed to enhancement of fruit aromas of skin. Training of vines of this variety on the trunk of 160 cm in height intensified perception of sweetness and pulp aroma.

The low-dense planting of grape variety Zagrey (3333, 2222 plants per 1 ha) were distinguished by the harvest with high elasticity of berries, high ability to fall and weak adhesion of tissues of berries. At planting vines by the scheme 3´1, the most intensive aromas of pulp were noted at growing on the trunk of 40 cm in height. At planting vines by the scheme 3´1.5 m, growing on the trunk of 80 cm in height was optimum by indicators of adhesion of pulp and skin, pulp sweetness and intensity of tannin substances of seeds.

Examination of the influence of the complex of viticultural factors on the sensory profile of berries was performed by the methods of two-way analysis of variance based on the example of grape variety Zagrey. The value of calculation indicator η2 made it possible to establish that the factor of trunk height has the most pronounced influence, determining final grades of ability of berries to fall, ability of skin to rupture, color of skin, sweetness, aroma and intensity of pulp aroma, color and intensity of tannin substances of seeds.

Keywords


sensory assessment of berries; viticultural practices; Zagrey; Aromatnyiy

References


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Olarte Mantilla, S. M., Collins, C., Iland, P. G., Johnson, T. E., Bastian, S. E. P. (2012). Review: Berry Sensory Assessment: concepts and practices for assessing winegrapes’ sensory attributes. Australian Journal of Grape and Wine Research, 18 (3), 245–255. doi: 10.1111/j.1755-0238.2012.00203.x

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Barbagallo, M. G., Guidoni, S., Hunter, J. J. (2011). Berry size and qualitative characteristics of Vitis vinifera L. cv. Syrah. South African Journal of Enology and Viticulture, 32 (1), 129–136. doi: 10.21548/32-1-1372

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Le Moigne, M., Symoneaux, R., Jourjon, F. (2008). How to follow grape maturity for wine professionals with a seasonal judge training? Food Quality and Preference, 19 (8), 672–681. doi: 10.1016/j.foodqual.2008.06.006

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Ristic, R., Downey, M. O., Iland, P. G., Bindon, K., Francis, I. L., Herderich, M., Robinson, S. P. (2007). Exclusion of sunlight from Shiraz grapes alters wine colour, tannin and sensory properties. Australian Journal of Grape and Wine Research, 13 (2), 53–65. doi: 10.1111/j.1755-0238.2007.tb00235.x

Sadras, V. O., Moran, M. A., Bonada, M. (2012). Effects of elevated temperature in grapevine. I Berry sensory traits. Australian Journal of Grape and Wine Research, 19 (1), 95–106. doi: 10.1111/ajgw.12007

Shtirbu, A. V. (2016). Effektivnost ispolzovaniya resursov radiatsii i vlagi v ampelotsenozah s razlichnoy strukturoy nasazhdeniy i arhitekturoy rasteniy. Plodovodstvo i vinogradarstvo Yuga Rossii, 39, 1–24.

Vlasov, V. V., Mulyukina, N. A., Kovalyova, I. A., Chistnikov, V. S., Gerus, L. V. (2012). Rezultatyi i perspektivyi selektsionnoy rabotyi NNTs «IViV im. V. E. Tairova». Vinogradarstvo i vinorobstvo, 49, 16–23.

Tkachenko, O., Pashkovskiy, A., Shtirbu, A. (2017). Materials and methods of the study of influence of agrotechnical methods on sensory characteristics of technical sorts of grape. EUREKA: Life Sciences, 2, 34–41. doi: 10.21303/2504-5695.2017.00324


GOST Style Citations


Managing wine quality: Viticulture and wine quality. Vol. 1 [Text] / E. G. Reynolds (Ed.). – Cambridge: Woodhead Publishing Limited, 2010. – 624 p.

Olarte Mantilla, S. M. Review: Berry Sensory Assessment: concepts and practices for assessing winegrapes’ sensory attributes [Text] / S. M. Olarte Mantilla, C. Collins, P. G. Iland, T. E. Johnson, S. E. P. Bastian // Australian Journal of Grape and Wine Research. – 2012. – Vol. 18, Issue 3. – P. 245–255. doi: 10.1111/j.1755-0238.2012.00203.x 

Conde, С. Biochemical changes throughout grape berry development and fruit and wine quality [Text] / C. Conde, P. Silva, N. Fontes, A. C. P. Dias, R. M. Tavares, M. J. Sousa et. al. // Food. Global Science Books. – 2007. – Vol. 1, Issue 1. – P. 1–22.

Barbagallo, M. G. Berry size and qualitative characteristics of Vitis vinifera L. cv. Syrah [Text] / M. G. Barbagallo, S. Guidoni, J. J. Hunter // South African Journal of Enology and Viticulture. – 2011. – Vol. 32, Issue 1. – P. 129–136. doi: 10.21548/32-1-1372 

Le Moigne, M. Sensory and instrumental characterisation of Cabernet Franc grapes according to ripening stages and growing location [Text] / M. Le Moigne, C. Maury, D. Bertrand, F. Jourjon // Food Quality and Preference. – 2008. – Vol. 19, Issue 2. – P. 220–231. doi: 10.1016/j.foodqual.2007.03.004 

Le Moigne, M. How to follow grape maturity for wine professionals with a seasonal judge training? [Text] / M. Le Moigne, R. Symoneaux, F. Jourjon // Food Quality and Preference. – 2008. – Vol. 19, Issue 8. – P. 672–681. doi: 10.1016/j.foodqual.2008.06.006 

Lohitnavy, N. Berry sensory attributes correlate with compositional changes under different viticultural management of Semillon (Vitis vinifera L.) [Text] / N. Lohitnavy, S. Bastian, C. Collins // Food Quality and Preference. – 2010. – Vol. 21, Issue 7. – P. 711–719. doi: 10.1016/j.foodqual.2010.05.015 

Ristic, R. Exclusion of sunlight from Shiraz grapes alters wine colour, tannin and sensory properties [Text] / R. Ristic, M. O. Downey, P. G. Iland, K. Bindon, I. L. Francis, M. Herderich, S. P. Robinson // Australian Journal of Grape and Wine Research. – 2007. – Vol. 13, Issue 2. – P. 53–65. doi: 10.1111/j.1755-0238.2007.tb00235.x 

Sadras, V. O. Effects of elevated temperature in grapevine. I Berry sensory traits [Text] / V. O. Sadras, M. A. Moran, M. Bonada // Australian Journal of Grape and Wine Research. – 2012. – Vol. 19, Issue 1. – P. 95–106 doi: 10.1111/ajgw.12007 

Shtirbu, A. V. Effektivnost ispolzovaniya resursov radiatsii i vlagi v ampelotsenozah s razlichnoy strukturoy nasazhdeniy i arhitekturoy rasteniy [Text] / A. V. Shtirbu // Plodovodstvo i vinogradarstvo Yuga Rossii. – 2016. – Issue 39. – P. 1–24.

Vlasov, V. V. Rezultatyi i perspektivyi selektsionnoy rabotyi NNTs «IViV im. V. E. Tairova» [Text] / V. V. Vlasov, N. A. Mulyukina, I. A. Kovalyova, V. S. Chistnikov, L. V. Gerus // Vinogradarstvo i vinorobstvo. – 2012. – Issue 49. – P. 16–23.

Tkachenko, O. Materials and methods of the study of influence of agrotechnical methods on sensory characteristics of technical sorts of grape [Text] / O. Tkachenko, A. Pashkovskiy, A. Shtirbu // EUREKA: Life Sciences. – 2017. – Issue 2. – P. 34–41. doi: 10.21303/2504-5695.2017.00324 



DOI: https://doi.org/10.15587/1729-4061.2017.98423

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Copyright (c) 2017 Oksana Tkachenko, Aleksandr Pashkovskiy, Andrey Shtirbu

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ISSN (print) 1729-3774, ISSN (on-line) 1729-4061