Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/61794
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Type: Journal article
Title: Berry sensory attributes correlate with compositional changes under different viticultural management of Semillon (Vitis vinifera L.)
Author: Lohitnavy, N.
Bastian, S.
Collins, C.
Citation: Food Quality and Preference, 2010; 21(7 Sp Iss):711-719
Publisher: Elsevier Sci Ltd
Issue Date: 2010
ISSN: 0950-3293
1873-6343
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Responsibility: 
Nikki Lohitnavy, Susan Bastian, Cassandra Collins
Abstract: A study was performed on Vitis vinifera L. (cv. Semillon) to determine changes in berry sensory attributes and composition when vineyard management practices; leaf removal and bunch thinning are applied. Leaf removal increased skin and pulp acidity sensory attributes which corresponded to a decrease in juice pH, malic acid and potassium. Pulp grassiness also decreased with leaf removal, whereas, skin and pulp grape and citrus flavour intensity increased. Bunch thinning increased pH, malic acid and potassium but this was not related to significant changes in berry sensory attributes; however pulp grassiness flavour did increase. Inductively coupled plasma optical emission also revealed changes in elemental juice levels under different management practices. PCA analysis revealed strong correlations between sensory attributes and berry composition. Grape quality can be manipulated by management practices and berry composition and berry sensory analysis combined may be a useful tool for making management and harvest decisions to achieve certain wine styles.
Keywords: Grapevines; Berry sensory analysis; Inductively coupled plasma optical emission spectrometer (ICP-OES); Sensory attributes; Semillon
Rights: Copyright © 2010 Elsevier Ltd All rights reserved.
RMID: 0020098189
DOI: 10.1016/j.foodqual.2010.05.015
Appears in Collections:Agriculture, Food and Wine publications

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