RT Journal Article
SR Electronic
T1 Influence of Training System on Volatile and Sensory Profiles of Primitivo Grapes and Wines
JF American Journal of Enology and Viticulture
JO Am. J. Enol. Vitic.
FD American Society for Enology and Viticulture
SP ajev.2012.11074
DO 10.5344/ajev.2012.11074
A1 Mariagiovanna Fragasso
A1 Donato Antonacci
A1 Sandra Pati
A1 Maria Tufariello
A1 Antonietta Baiano
A1 Lucia R. Forleo
A1 Angelo R. Caputo
A1 Ennio La Notte
YR 2012
UL http://www.ajevonline.org/content/early/2012/08/16/ajev.2012.11074.abstract
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.