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Research Article

Seasonal and Regional Variation of Green Aroma Compounds in Commercial Vineyards of Vitis vinifera L. Merlot in California

Martin P. Mendez-Costabel, Kerry L. Wilkinson, Sue E.P. Bastian, Michael McCarthy, Chris M. Ford, Nick Dokoozlian
Am J Enol Vitic. December 2013 64: 430-436; published ahead of print August 19, 2013 ; DOI: 10.5344/ajev.2013.12109
Martin P. Mendez-Costabel
1E & J Gallo Winery, P.O. Box 1130, Modesto, CA, 95353
2University of Adelaide, School of Agriculture, Food and Wine, P.M.B. 1, Glen Osmond, SA, 5064, Australia
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  • For correspondence: martin.mendez@ejgallo.com
Kerry L. Wilkinson
2University of Adelaide, School of Agriculture, Food and Wine, P.M.B. 1, Glen Osmond, SA, 5064, Australia
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Sue E.P. Bastian
2University of Adelaide, School of Agriculture, Food and Wine, P.M.B. 1, Glen Osmond, SA, 5064, Australia
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Michael McCarthy
3South Australian Research and Development Institute, Nuriootpa Research Centre, Nuriootpa, SA, 5355, Australia.
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Chris M. Ford
2University of Adelaide, School of Agriculture, Food and Wine, P.M.B. 1, Glen Osmond, SA, 5064, Australia
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Nick Dokoozlian
1E & J Gallo Winery, P.O. Box 1130, Modesto, CA, 95353
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Abstract

A field study was conducted from 2007 to 2010 to examine regional and seasonal variability of the main compounds responsible for green aromas in grapes and wines, 3-isobutyl-2-methoxypyrazine and C6 compounds. Sixty-nine commercial Vitis vinifera L. Merlot vineyards located in three distinctly different winegrape growing regions within the Central Valley of California were sampled at commercial harvest, fruit samples were analyzed for green aroma compounds and standard chemometrics, and several weather parameters such as growing degree days and rainfall were recorded at the vineyard level. Seasonal variation was found to be more important than regional variation, and similar trends among regions were found within each season. Temperature during the spring, a period of active growth, was found to be a significant driver of fruit green aroma compounds at harvest, likely due to its interactions with vine vigor and fruit shading.

  • 3-isobutyl-2-methoxypyrazine
  • C6 compounds
  • rainfall
  • growing degree days
  • soluble solids
  • ©2013 by the American Society for Enology and Viticulture
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Seasonal and Regional Variation of Green Aroma Compounds in Commercial Vineyards of Vitis vinifera L. Merlot in California
Martin P. Mendez-Costabel, Kerry L. Wilkinson, Sue E.P. Bastian, Michael McCarthy, Chris M. Ford, Nick Dokoozlian
Am J Enol Vitic.  December 2013  64: 430-436;  published ahead of print August 19, 2013 ; DOI: 10.5344/ajev.2013.12109

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Seasonal and Regional Variation of Green Aroma Compounds in Commercial Vineyards of Vitis vinifera L. Merlot in California
Martin P. Mendez-Costabel, Kerry L. Wilkinson, Sue E.P. Bastian, Michael McCarthy, Chris M. Ford, Nick Dokoozlian
Am J Enol Vitic.  December 2013  64: 430-436;  published ahead of print August 19, 2013 ; DOI: 10.5344/ajev.2013.12109
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