PT - JOURNAL ARTICLE AU - Mariagiovanna Fragasso AU - Donato Antonacci AU - Sandra Pati AU - Maria Tufariello AU - Antonietta Baiano AU - Lucia R. Forleo AU - Angelo R. Caputo AU - Ennio La Notte TI - Influence of Training System on Volatile and Sensory Profiles of Primitivo Grapes and Wines AID - 10.5344/ajev.2012.11074 DP - 2012 Aug 17 TA - American Journal of Enology and Viticulture PG - ajev.2012.11074 4099 - http://www.ajevonline.org/content/early/2012/08/16/ajev.2012.11074.short 4100 - http://www.ajevonline.org/content/early/2012/08/16/ajev.2012.11074.full AB - The enhancement of grape aroma and the investigation on the relationships between grape and wine composition are of great concern due to the growing interest in wines with distinctive varietal character. Each training system involves specific grape growing conditions which affect the concentration of volatile metabolites of grape. The aim of this work was to evaluate the influence of different training systems such as little tree, trellis, and four rays training, on the volatile composition of Primitivo grape and on the volatile composition and sensory properties of the corresponding wine in Apulia region. Free and bound volatile fractions have been evaluated by gas-chromatography coupled to mass spectrometry. Sensory analysis was performed by a panel of trained judges. Results have shown that little tree and trellis training systems improved the accumulation of aroma precursors and volatile compounds in grape and wine, and sensory characteristics of wine.