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Type: Journal article
Title: Shiraz wines made from grape berries (vitis vinifera) delayed in ripening by plant growth regulator treatment have elevated rotundone concentrations and "pepper" flavor and aroma
Author: Davies, C.
Nicholson, E.
Böttcher, C.
Burbidge, C.
Bastian, S.
Harvey, K.
Huang, A.
Taylor, D.
Boss, P.
Citation: Journal of Agricultural and Food Chemistry, 2015; 63(8):2137-2144
Publisher: American Chemical Society
Issue Date: 2015
ISSN: 0021-8561
Statement of
Christopher Davies, Emily L. Nicholson, Christine Böttcher, Crista A. Burbidge, Susan E.P. Bastian, Katie E. Harvey, An-Cheng Huang, Dennis K. Taylor, and Paul K. Boss
Abstract: Preveraison treatment of Shiraz berries with either 1-naphthaleneacetic acid (NAA) or Ethrel delayed the onset of ripening and harvest. NAA was more effective than Ethrel, delaying harvest by 23 days, compared to 6 days for Ethrel. Sensory analysis of wines from NAA-treated fruit showed significant differences in 10 attributes, including higher "pepper" flavor and aroma compared to those of the control wines. A nontargeted analysis of headspace volatiles revealed modest differences between wines made from control and NAA- or Ethrel-treated berries. However, the concentration of rotundone, the metabolite responsible for the pepper character, was below the level of detection by solid phase microextraction-gas chromatography-mass spectrometry in control wines, low in Ethrel wines (2 ng/L), and much higher in NAA wines (29 ng/L). Thus, NAA, and to a lesser extent Ethrel, treatment of grapes during the preveraison period can delay ripening and enhance rotundone concentrations in Shiraz fruit, thereby enhancing wine "peppery" attributes.
Keywords: Berry ripening; 1-naphthaleneacetic acid; Ethrel; wine; aroma; flavour; rotundone
Rights: © 2015 American Chemical Society
RMID: 0030030390
DOI: 10.1021/jf505491d
Appears in Collections:Agriculture, Food and Wine publications

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