Abstract
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.
- ©2012 by the American Society for Enology and Viticulture
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