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Physicochemical and aromatic composition of 'Sauvignon Blanc' wines obtained from the Y-trellis and VSP training systems

Composição físico-química e aromática de vinho 'Sauvignon Blanc' obtido dos sistemas de sustentação Y e espaldeira

Abstract:

The objective of this work was to compare the effect of the Y-trellis and vertical shoot position trellis (VSP) training systems on the physicochemical composition and aromatic profile of 'Sauvignon Blanc' (Vitis vinifera) wines in a high-altitude region of the state of Santa Catarina, Southern Brazil. The experiment was conducted during the 2015 vintage in a commercial vineyard located in the municipality of São Joaquim. The treatments consisted of the training systems: Y-trellis and VSP pruned in spur cordon. Sixty kilograms of grapes were harvested from each training system to make the wines, which were evaluated as to their chemical and phenolic composition and aromatic profile. There is no effect of the training system on the wine chemical variables pH, total acidity, color, and total polyphenols. The aromatic profile and phenolic composition of the wines are affected by the training systems, being related to the variables ethyl acetate, isoamyl acetate, 3-methyl-1-butanol, propanoic acid, and gallic acid in the Y-trellis, and to 1-hexanol, isovaleric acid, caprylic acid, capric acid, and catechin in VSP. The Y-trellis system can be an alternative for high-altitude regions of Southern Brazil.

Index terms:
Vitis vinifera ; polyphenols; vegetative-productive balance; volatile compounds

Resumo:

O objetivo do trabalho foi avaliar o efeito dos sistemas de sustentação ípsilon e espaldeira na composição físico-química e no perfil aromático de vinhos 'Sauvignon Blanc' (Vitis vinifera), em região de elevada altitude no estado de Santa Catarina, no Sul do Brasil. O experimento foi conduzido durante a safra 2015 em vinhedo comercial localizado no município de São Joaquim. Os tratamentos consistiram nos sistemas: sustentação Y e espaldeira podada em cordão esporonado. Foram colhidos 60 kg de uva de cada sistema de sustentação para a elaboração dos vinhos, os quais foram avaliados quanto à sua composição química e fenólica e ao seu perfil aromático. Não há efeito do sistema de sustentação nas variáveis físico-químicas do vinho pH, acidez total, coloração e polifenóis totais. O perfil aromático e a composição fenólica dos vinhos são influenciados pelos sistemas de condução, tendo se relacionado com as variáveis acetato de etila, acetato de isoamila, 3-metil-1-butanol, ácido propanoico e ácido gálico no sistema em Y, e com 1-hexanol, ácido isovalérico, ácido caproico, ácido cáprico e catequina no sistema em espaldeira. O sistema em Y pode ser uma alternativa para regiões de elevada altitude no Sul do Brasil.

Termos para indexação:
Vitis vinifera ; polifenóis; equilíbrio vegeto-produtivo; compostos voláteis

Introduction

The high-altitude regions of the state of Santa Catarina, Brazil, are characterized by having vineyards between 900 and 1,400 m above sea level, with longer phenological cycles, as well as a greater solar radiation availability and thermal amplitude than the other wine-growing regions of the country (Brighenti et al., 2013BRIGHENTI, A.F.; BRIGHENTI, E.; BONIN, V.; RUFATO, L. Caracterização fenológica e exigência térmica de diferentes variedades de uvas viníferas em São Joaquim, Santa Catarina - Brasil. Ciência Rural, v.43, p.1162-1167, 2013. DOI: https://doi.org/10.1590/S0103-84782013005000082.
https://doi.org/10.1590/S0103-8478201300...
). Among grape cultivars, the Sauvignon Blanc white grape (Vitis vinifera L.) is well adapted to the edaphoclimatic conditions of high-altitude regions, such as those of Santa Catarina, and its wines present high quality, with specific features such as a high aromatic complexity and quality and also typicality (Brighenti et al., 20BRIGHENTI, A.F.; BRIGHENTI, E.; BONIN, V.; RUFATO, L. Caracterização fenológica e exigência térmica de diferentes variedades de uvas viníferas em São Joaquim, Santa Catarina - Brasil. Ciência Rural, v.43, p.1162-1167, 2013. DOI: https://doi.org/10.1590/S0103-84782013005000082.
https://doi.org/10.1590/S0103-8478201300...
13).

In high-altitude regions, grapevine production is based on the vertical shoot position trellis (VSP), and vines are pruned in spur cordon (Vianna et al., 2016VIANNA, L.F.; MASSIGNAN, A.M.; PANDOLFO, C.; DORTZBACH, D.; VIEIRA, V.F. Caracterização agronômica e edafoclimática dos vinhedos de elevada altitude. Revista de Ciências Agroveterinárias, v.15, p.215-226, 2016. DOI: https://doi.org/10.5965/223811711532016215.
https://doi.org/10.5965/2238117115320162...
). These features, combined with high concentrations of organic matter in the soil (Zalamena et al., 2013ZALAMENA, J.; CASSOL, P.C.; BRUNETTO, G.; GROHSKOPF, M.A.; MAFRA, M.S.H. Estado nutricional, vigor e produção em videiras cultivadas com plantas de cobertura. Revista Brasileira de Fruticultura, v.35, p.1190-1200, 2013. DOI: https://doi.org/10.1590/S0100-29452013000400030.
https://doi.org/10.1590/S0100-2945201300...
) and with the choice of vigorous rootstocks, results in an excessive vegetative growth in the vineyards.

To overcome the problem of excessive vigor, changing canopy shape can be an alternative to achieve a balance between vegetative growth and grape production. This can be done through canopy division, which simultaneously increases production and can improve grape composition (Würz et al., 2019WÜRZ, D.A.; MARCON FILHO, J.L.; ALLEBRANDT, R.; BEM, B.P. de; RUFATO, L.; KRETZSCHMAR, A.A. Desempenho agronômico da videira Cabernet Sauvignon em diferentes sistemas de condução em regiões de elevada altitude de Santa Catarina, Brasil. Revista de Ciências Agroveterinárias, v.18, p.73-80, 2019. DOI: https://doi.org/10.5965/223811711812019073.
https://doi.org/10.5965/2238117118120190...
). An alternative for canopy division is the adoption of the Y-trellis, which has been used in many regions of Brazil (Hernandes et al., 2013HERNANDES, J.L.; PEDRO JÚNIOR, M.J.; BLAIN, G.C.; ROLIM, G. de S. Comportamento produtivo da videira 'Niagara Rosada' em diferentes sistemas de condução, com e sem cobertura plástica, durante as safras de inverno e de verão. Revista Brasileira de Fruticultura, v.35, p.123-130, 2013. DOI: https://doi.org/10.1590/S0100-29452013000100015.
https://doi.org/10.1590/S0100-2945201300...
). This training system, despite having a higher initial implantation cost than VSP, has the advantage of increasing production without loss of grape quality, besides facilitating the installation of protected cultivation, such as plastic cover or anti-hail nets (Pedro Júnior et al., 2015PEDRO JÚNIOR, M.J.; HERNANDES, J.L.; BLAIN, G.C.; BARDIN-CAMPAROTTO, L. Produtividade e qualidade da 'Cabernet Sauvignon' sustentada em espaldeira e manjedoura na forma de Y. Revista Brasileira de Fruticultura, v.37, p.806-810, 2015. DOI: https://doi.org/10.1590/0100-2945-140/14.
https://doi.org/10.1590/0100-2945-140/14...
; Marcon Filho et al., 2017MARCON FILHO, J.L.; SCHLEMPER, C.; MACEDO, T.A. de; MENEGUZZI, A.; BEM, B.P. de; KRETZSCHMAR, A.A.; RUFATO, L. Lyre and trellis training systems on the berry composition of 'Cabernet Sauvignon' in the Brazilian highlands. Acta Horticulturae, v.1157, p.417-422, 2017. DOI: https://doi.org/10.17660/ActaHortic.2017.1157.59.
https://doi.org/10.17660/ActaHortic.2017...
).

Grapevine training systems have been widely studied, as they affect plant ecophysiology, vineyard productivity, grape quality (Hernandes et al., 2013HERNANDES, J.L.; PEDRO JÚNIOR, M.J.; BLAIN, G.C.; ROLIM, G. de S. Comportamento produtivo da videira 'Niagara Rosada' em diferentes sistemas de condução, com e sem cobertura plástica, durante as safras de inverno e de verão. Revista Brasileira de Fruticultura, v.35, p.123-130, 2013. DOI: https://doi.org/10.1590/S0100-29452013000100015.
https://doi.org/10.1590/S0100-2945201300...
; Würz et al., 2019WÜRZ, D.A.; MARCON FILHO, J.L.; ALLEBRANDT, R.; BEM, B.P. de; RUFATO, L.; KRETZSCHMAR, A.A. Desempenho agronômico da videira Cabernet Sauvignon em diferentes sistemas de condução em regiões de elevada altitude de Santa Catarina, Brasil. Revista de Ciências Agroveterinárias, v.18, p.73-80, 2019. DOI: https://doi.org/10.5965/223811711812019073.
https://doi.org/10.5965/2238117118120190...
), and wine sensory and phenolic characteristics (Fragasso et al., 2012FRAGASSO, M.; ANTONACCI, D.; PATI, S.; TUFARIELLO, M.; BAIANO, A.; FORLEO, L.R.; CAPUTO, A.R.; LA NOTTE, E. Influence of training system on volatile and sensory profiles of Primitivo grapes and wines. American Journal of Enology and Viticulture, v.63, p.477-486, 2012. DOI: https://doi.org/10.5344/ajev.2012.11074.
https://doi.org/10.5344/ajev.2012.11074...
). In addition, the choice of training system directly influences wine phenolic composition and volatile compounds (Liu et al., 2018LIU, Y.; YAN, J.; LI, Q.; WANG, J.; SHI, Y. Effect of training systems on accumulation of flavan-3-ols in Cabernet Sauvignon grape seeds at the north foot of Mt. Tianshan. South African Journal of Enology and Viticulture, v.39, p.35-46, 2018. DOI: https://doi.org/10.21548/39-1-1579.
https://doi.org/10.21548/39-1-1579...
).

The phenolic compounds and the aromatic profile of wines are strongly dependent on the grape genetic basis (Guerrero et al., 2019GUERRERO, R.F.; CANTOS-VILLAR, E.; RUIZ-MORENO, M.J.; PUERTAS, B.; CUEVAS, F.J.; MORENO-ROJAS, J.M. Influence of vertical training systems on warm climate red winemaking: wine parameters, polyphenols, volatile composition, and sensory analysis. OENO One, v.3, p.471-486, 2019. DOI: https://doi.org/10.20870/oeno-one.2019.53.3.2123.
https://doi.org/10.20870/oeno-one.2019.5...
) and can be altered by modifying the vegetative canopy or through winemaking practices based on the genetic plasticity of cultivars (Hernandez-Orte et al., 2015HERNANDEZ-ORTE, P.; CONCEJERO, B.; ASTRAIN, J.; LACAU, B.; CACHO, J.; FERREIRA, V. Influence of viticulture practices on grape aroma precursors and their relation with wine aroma. Journal of the Science of Food and Agriculture, v.95, p.688-701, 2015. DOI: https://doi.org/10.1002/jsfa.6748.
https://doi.org/10.1002/jsfa.6748...
). Therefore, the chemical composition and aromatic quality of wines can be changed by training systems, which involve specific growing conditions, including exposure to light, inter-vine distance, distribution and orientation of foliage within a canopy, and vine density and size (Howell et al., 1991HOWELL, G.S.; MILLER, D.P.; EDSON, C.E.; STRIEGLER, R.K. Influence of training system and pruning severity on yield, vine size, and fruit composition of Vignoles grapevines. American Journal of Enology and Viticulture, v.42, p.191-198, 1991.). These factors affect the content of the vine metabolites constituting the grape volatile profile and wine aroma (Zoecklein et al., 1998ZOECKLEIN, B.W.; WOLF, T.K.; MARCY, J.E.; JASINSKI, Y. Effect of fruit zone leaf thinning on total glycosides and selected aglycone concentration of Riesling (Vitis vinifera L.) grapes. American Journal of Enology and Viticulture, v.49, p.35-43, 1998.).

However, there are no known studies on the phenolic compounds and aromatic profile of 'Sauvignon Blanc' wines from grapes produced in vineyards under different training systems in high-altitude regions of the South of Brazil.

The objective of this work was to compare the effect of the Y-trellis and VSP training systems on the physicochemical composition and aromatic profile of 'Sauvignon Blanc' wines in a high-altitude region of the state of Santa Catarina, Southern Brazil.

Materials and Methods

The experiment was conducted during the 2015 harvest in a commercial vineyard located in the municipality of São Joaquim, in state of Santa Catarina, Brazil (28º13'86"S, 49º81'14"W, at an altitude of 1,350 m). The climate of the region is Cfb, constantly humid temperate according to Köppen-Geiger’s classification, with a heliothermic index of 1,714, an average annual rainfall of 1,621 mm, and a relative humidity of 80% (Tonietto & Carbonneau, 2004TONIETTO, J.; CARBONNEAU, A. A multicriteria climatic classification system for grape-growing regions worldwide. Agricultural and Forest Meteorology, v.124, p.81-97, 2004. DOI: https://doi.org/10.1016/j.agrformet.2003.06.001.
https://doi.org/10.1016/j.agrformet.2003...
). The soils of the region are classified as Cambissolo Húmico, Neossolo Litólico, and Nitossolo Háplico according to the Brazilian classification system (Santos et al., 2018SANTOS, H.G. dos; JACOMINE, P.K.T.; ANJOS, L.H.C. dos; OLIVEIRA, V.Á. de; LUMBRERAS, J.F.; COELHO, M.R.; ALMEIDA, J.A. de; ARAÚJO FILHO, J.C. de; OLIVEIRA, J.B. de; CUNHA, T.J.F. Sistema brasileira de classificação do solo. 5.ed. rev. e ampl. Brasília: Embrapa, 2018. 356p.), i.e., Inceptisol, Entisol, and Ultisol, respectivelly (Soil Survey Staff, 2014SOIL SURVEY STAFF. Keys to Soil Taxonomy. 12th ed. Washington: USDA, 2014. 360p. Available at: <Available at: https://www.nrcs.usda.gov/wps/portal/nrcs/detail/soils/survey/class/taxonomy/?cid=nrcs142p2_053580 >. Accessed on: Apr. 5 2021.
https://www.nrcs.usda.gov/wps/portal/nrc...
), developed from rhyodacite and basalt rock.

The implantation of the vineyard was carried out in the winter of 2009. The Sauvignon Blanc cultivar grafted onto the Paulsen 1103 rootstock was used, with a spacing of 3.0 m between rows and 1.5 m between plants. The used experimental design was randomized complete blocks with five replicates and five plants per plot.

The Y-trellis and VSP training systems were compared. The vines were pruned in bilateral spur cordon with two buds for VSP and two to four buds for the Y-trellis, which corresponded to an average of 45 and 74 buds per plant, respectively. Management practices (pruning, leaf removal, topping, and phytosanitary treatments) were carried out by the company responsible for the vineyard, following the recommendations of the technicians in charge.

At harvest time, on 2/12/2015, 60 kg of grapes were manually harvested from each training system for winemaking. Microvinification was performed in the experimental winery of Universidade do Estado de Santa Catarina and followed the protocol adapted from Pszczółkowski & Lecco (2011)PSZCZÓŁKOWSKI, P.; LECCO, C.C. de. Manual de vinificación: guía práctica para la elaboración de vinos. Santiago: Universidad Católica de Chile, 2011. and Makhotkina et al. (2013)MAKHOTKINA, O.; HERBST-JOHNSTONE, M.; LOGAN, G.; TOIT, W. du; KILMARTIN, P.A. Influence of sulfur dioxide additions at harvest on polyphenols, C6-compounds and varietal thiols in Sauvignon Blanc. American Journal of Enology and Viticulture, v.64, p.203-213, 2013. DOI: https://doi.org/10.5344/ajev.2012.12094.
https://doi.org/10.5344/ajev.2012.12094...
.

The wine samples were analyzed for total acidity (meq L-1), pH, total polyphenol content (mg L-1 gallic acid), and color (Abs 420 nm). Total acidity and pH were obtained by the methodology proposed by Organisation International de la Vigne et du Vin (OIV, 2012OIV. Organisation Internationale de la Vigne et du Vin. Recueil des méthodes internationales d’analyse des vins et des moûts. Paris, 2012.), whereas color was determined by the spectrophotometry method. The concentration of total polyphenols in grape skin was determined by the spectrophotometry method described by Singleton & Rossi (1965)SINGLETON, V.L.; ROSSI, J.A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, v.16, p.144-158, 1965..

The phenolic compounds of the wines were quantified using high-performance liquid chromatography according to the methodology in Ferreira-Lima et al. (2013)FERREIRA-LIMA, N.E.; BURIN, V.M.; BORDIGNON-LUIZ, M.T. Characterization of Goethe white wines: influence of different storage conditions on the wine evolution during bottle aging. European Food Research and Technology, v.237, p.509-520, 2013. DOI: https://doi.org/10.1007/s00217-013-2019-5.
https://doi.org/10.1007/s00217-013-2019-...
. Approximately 2.0 mL of a sample were filtered on a PES 0.45 μm membrane (Kasvi, São José dos Pinhais, PR, Brazil) with a syringe and then placed in a vial for direct injection into the high-performance liquid chromatography system.

The quantification of all compounds (mg L-1) was determined by calibration curves using an external standard. Most reagents used in the analysis, such as ≥ 99.9% acetonitrile (LabMaster Comércio de Produtos Científicos Ltda, Pinhais, PR, Brazil), ≥ 99.7% acetic acid (Sigma-Aldrich, Inc., Merck KGaA, Darmstadt, Germany), and ≥ 99.8% methanol (LabMaster Comércio de Produtos Científicos Ltda, Pinhais, PR, Brazil), were of chromatographic grade. However, ≥ 99% L-(+)-tartaric acid and ≥ 99.8% ethanol (Sigma-Aldrich, Inc., Merck KGaA, Darmstadt, Germany) were of analytical grade. The water used for the analyzes was obtained through the Milli-Q purification system and the Simplicity UV Water Purification System (MilliporeSigma, Burlington, MA, USA). Other used standards were: ≥ 98% anhydrous gallic acid, ≥ 98% (+)-catechin, ≥ 98% p-coumaric acid, ≥ 97% vanillic acid, ≥ 95% trans-resveratrol, ≥ 95% quercetin 3-glucoside, ≥ 94% rutin, and ≥ 97% Kaempferol-3-glucoside (Sigma-Aldrich, Inc., Merck KGaA, Darmstadt, Germany).

All solvents used as a mobile phase were previously filtered through a PES 0.45 μm pore membrane (Kasvi, São José dos Pinhais, PR, Brazil). The calibration ranges and equations for determining phenolic compounds are shown in Table 1.

Table 1.
Parameters used to quantify the phenolic compounds in 'Sauvignon Blanc' (Vitis vinifera) wines from grapes produced in the Y-trellis and vertical shoot position training systems in a high-altitude region in the municipality of São Joaquim, in the state of Santa Catarina, Brazil, in 2015.

Chromatographic analyzes were performed using a Shimadzu high performance liquid chromatography equipment (Shimadzu Corporation, Kyoto, Japan). The used column was C18, with 5 μm and 250 x 4.6 mm (Restek Corporation, Bellefonte, PA, USA). The software used to control the gradient system and the detector, as well as for data acquisition, was the Class-VP workstation (Shimadzu Corporation, Kyoto, Japan). For each sample, a duplicate reading was performed and, when a variation > 10% was detected, there was a third reading. The phenolic compounds were read at 280 nm.

The volatile compounds of the wines were quantified by the solid phase microextraction method in headspace mode, combined with gas chromatography with a flame ionization detector. A solid phase microextraction fiber composed of 50/30 mm divinylbenzene/carboxen/polydimethylsiloxane (Supelco, Bellefonte, PA, USA) was initially conditioned according to the manufacturer’s recommendations. In a 20 mL vial, 5.0 mL of the sample and 1.5 g sodium chloride were added. The procedure for extracting volatile compounds was carried out using the TriPlus RSH autosampler (Thermo Fischer Scientific, Waltham, MA, USA) and the ChromQuest software (Thermo Fischer Scientific, Waltham, MA, USA). The samples were incubated for 5 min at 56°C and, afterwards, the fiber was exposed in the headspace for 55 min. The adsorption in the gas chromatograph injector was performed for 2 min, at 265°C, in splitless mode.

Chromatographic analyses were carried out on the CP-3800 GC-IT/MS chromatograph (Varian Inc., Walnut Creek, CA, USA), equipped with the Saturn 4000 ion-trap analyzer (Varian Inc., Walnut Creek, CA, USA), using the MS Workstation software (Agilent, Santa Clara, CA, USA). The ion trap detector functioned at 200°C in the transfer line, at 50°C in the manifold, and at 180°C in the trap. All mass spectra were obtained by electron impact, in the scan mode (25-400 m/z). The emission current was 50 μA, with 25,000 s maximum ionization. The positive identification of compounds was performed by comparing: the retention time obtained for the sample with the time observed for the standards of the volatile compounds injected under the same conditions; and the obtained mass spectra with those found in the MS 05 spectral database of National Institute of Standards and Technology (NIST, 2021NIST. National Institute of Standards and Technology. Mass Spectrometry Data Center. Available at: <Available at: https://www.nist.gov/mml/biomolecular-measurement/mass-spectrometry-data-center >. Accessed on: June 8 2021.
https://www.nist.gov/mml/biomolecular-me...
), considering a similarity above 70%.

Chromatographic analyzes were carried out on the Trace 1310 gas chromatograph (Thermo Fischer Scientific, Waltham, MA, USA), equipped with a flame ionization detector and the ChromQuest software (Thermo Fischer Scientific, Waltham, MA, USA). The chromatographic separation was performed using the ZB-WAXplus column (Phenomenex, Torrance, CA, USA), with 60 m x 0.25 mm x 0.25 μm, and nitrogen gas as a carrier at a flow of 1.0 mL min-1. The initial oven temperature was 40°C for 5 min, which was increased 2°C per minute until reaching 220°C.

Compounds were identified through retention time, compared with that of the standards of the volatile compounds. The evaluated aromatic compounds were: ethyl acetate, ethyl octanoate, ethyl decanoate, ethyl laurate, ethyl cinnamate, isoamyl acetate, ethyl isovalerate, phenylethyl acetate, 3-methyl-1-butanol, 1-propanol, 1-hexanol, propanoic acid, caproic acid (hexanoic), capric acid (decanoic), isovaleric acid (3-methylbutanoic), geraniol, α-terpineol, and γ-nonalactone. The quantification of all compounds (μg L-1) was carried out by calibration curves with an external standard. The analytical standards of the volatile compounds studied were obtained from Sigma-Aldrich, Inc. (Merck KGaA, Darmstadt, Germany), with a purity equal to or greater than 98%. The used ethanol and sodium chloride were purchased from LabSynth (Diadema, SP, Brazil). For the experiment, ultrapure water was obtained through the Milli-Q purification system (MilliporeSigma, Burlington, MA, USA). For each studied compound, a 100 mg L-1 stock solution was prepared in 50% ethanol and stored at 4°C. The standard solutions were prepared in synthetic wine (5.0 g L-1 tartaric acid, 11% ethanol, and 3.5 pH)

The active odor value (AOV) of the wines was determined to assess the contribution of the chemical compounds to the drink’s aroma. The AOV was calculated by the relationship between the concentration of a given compound and the threshold of perception described in the literature (Caliari et al., 2014CALIARI, V.; BURIN, V.M.; ROSIER, J.P.; BORDIGNONLUIZ, M.T. Aromatic profile of Brazilian sparkling wines produced with classical and innovative grape varieties. Food Research International, v.62, p.965-973, 2014. DOI: https://doi.org/10.1016/j.foodres.2014.05.013.
https://doi.org/10.1016/j.foodres.2014.0...
).

The experimental design used for winemaking and analysis was randomized complete blocks, with four replicates for each treatment. The data were subjected to the analysis of variance by the F-test, at 5% probability. For the variables for which differences were detected by the analysis of variance, data were also subjected to the principal component analysis.

Results and Discussion

Regarding the wine chemical characteristics total acidity, pH, and color, there were no significant differences between the Y-trellis and VSP training systems in the 2015 vintage (Table 2). The acidity values in both systems can be considered high, in comparison with those reported by Würz et al. (2018)WÜRZ, D.A.; ALLEBRANDT, R.; MARCON FILHO, J.L.; BEM, B.P. de; BRIGHENTI, A.F.; RUFATO, L.; KRETZSCHMAR, A.A. Época de desfolha e sua influência no desempenho vitícola da uva 'Sauvignon Blanc' em região de elevada altitude. Revista de Ciências Agroveterinárias, v.17, p.91-99, 2018. DOI: https://doi.org/10.5965/223811711712018091.
https://doi.org/10.5965/2238117117120180...
, also in a high-altitude region of Santa Catarina.

Table 2.
Total acidity, pH, and color of 'Sauvignon Blanc' (Vitis vinifera) wines from grapes produced in the Y-trellis and vertical shoot position (VSP) training systems in a high-altitude region in the municipality of São Joaquim, in the state of Santa Catarina, Brazil, in 2015.

For the content of total polyphenols in the wines, there was no difference between the evaluated training systems, with similar values for polyphenols, p-coumaric acid, and vanillic acid (Table 3). The wines derived from grapes produced in Y-trellis had a higher amount of gallic acid, while those in VSP had a higher catechin content.

Table 3.
Total polyphenols and phenolic compounds of 'Sauvignon Blanc' (Vitis vinifera) wines from grapes produced in the Y-trellis and vertical shoot position (VSP) training systems in a high-altitude region in the municipality of São Joaquim, in the state of Santa Catarina, Brazil, in 2015.

Gallic acid is originated from the hydrolysis of esters after a few months and is stable during aging, with an average amount of 10 mg L-1 in white wine (Ribéreau-Gayon et al., 2006RIBÉREAU-GAYON, P.; DUBOURDIEU, D.; DONÈCHE, B.; LONVAUD, A. Handbook of enology: the microbiology of wine and vinifications. 2nd ed. Chichester: J. Wiley & Sons, 2006. v.1, 429p. DOI: https://doi.org/10.1002/0470010363.
https://doi.org/10.1002/0470010363...
).

Flavan-3-ols, represented mainly by catechin and epicatechin are important, because they give astringency to wines (Downey et al., 2003DOWNEY, M.O.; HARVEY, J.S.; ROBINSON, S.P. Analysis of tannins in seeds and skins of Shiraz grapes throughout berry development. Australian Journal of Grape and Wine Research, v.9, p.15-27, 2003. DOI: https://doi.org/10.1111/j.1755-0238.2003.tb00228.x.
https://doi.org/10.1111/j.1755-0238.2003...
). A study by Salacha et al. (2008)SALACHA, M.-I.; KALLITHRAKA, S.; TZOUROU, I. Browning of white wines: correlation with antioxidant characteristics, total polyphenolic composition and flavanol content. International Journal of Food Science and Technology, v.43, p.1073-1077, 2008. DOI: https://doi.org/10.1111/j.1365-2621.2007.01567.x.
https://doi.org/10.1111/j.1365-2621.2007...
showed the positive correlation between browning of white wines and the presence of catechins. Bitterness and astringency are associated with high levels of flavan-3-ols, which are found in wines originated from plants with low yields (Chapman et al., 2004CHAPMAN, D.M.; MATTHEWS, M.A.; GUINARD, J.-X. Sensory attributes of Cabernet Sauvignon wines made from vines with different crop yields. American Journal of Enology and Viticulture, v.55, p.325-334, 2004.). This may explain the greater difference in catechin concentration between the wines derived from grapes from the VSP and Y-trellis systems, since the vines trained on VSP had lower yields in high-altitude regions of Southern Brazil (Marcon Filho et al., 2017MARCON FILHO, J.L.; SCHLEMPER, C.; MACEDO, T.A. de; MENEGUZZI, A.; BEM, B.P. de; KRETZSCHMAR, A.A.; RUFATO, L. Lyre and trellis training systems on the berry composition of 'Cabernet Sauvignon' in the Brazilian highlands. Acta Horticulturae, v.1157, p.417-422, 2017. DOI: https://doi.org/10.17660/ActaHortic.2017.1157.59.
https://doi.org/10.17660/ActaHortic.2017...
; Würz et al., 2019WÜRZ, D.A.; MARCON FILHO, J.L.; ALLEBRANDT, R.; BEM, B.P. de; RUFATO, L.; KRETZSCHMAR, A.A. Desempenho agronômico da videira Cabernet Sauvignon em diferentes sistemas de condução em regiões de elevada altitude de Santa Catarina, Brasil. Revista de Ciências Agroveterinárias, v.18, p.73-80, 2019. DOI: https://doi.org/10.5965/223811711812019073.
https://doi.org/10.5965/2238117118120190...
).

Under the conditions of the chromatographic analysis, polyphenols, rutin, trans-resveratrol, quercetin, and Kaempferol-3-glucosid were not quantified in the 'Sauvignon Blanc' wines.

The aromatic attributes allowed to adequately differentiate the wines resulting from the grapes harvested from the vines trained in Y-trellis and VSP in the 2015 harvest. In the two training systems, 18 aromatic compounds were quantified in the 'Sauvignon Blanc' wines, belonging to the following chemical groups: esters, alcohols, fatty acids, terpenes, and lactones (Table 4).

Table 4.
Concentration and active odor value (AOV) of aromatic compounds of 'Sauvignon Blanc' (Vitis vinifera) wines derived from grapes produced in the Y-trellis and vertical shoot position (VSP) training systems in a high-altitude region in the municipality of São Joaquim, in the state of Santa Catarina, Brazil, in 2015.

The aromatic compounds ethyl acetate, isoamyl acetate, 3-methyl-1-butanol, and propanoic acid were quantified at a higher concentration in the wines derived from the vines trained in the Y-trellis. However, 1-hexanol, caproic acid, capric acid, and isovaleric acid were superior in the wines obtained from the vines in VSP. Regarding their concentration in the wines, the other compounds (ethyl octanoate, ethyl decanoate, ethyl laurate, ethyl cinnamate, ethyl isovalerate, phenylethyl acetate, 1-propanol, geraniol, α-terpineol, and γ-nonalactone) did not differ significantly between both training systems.

In relation to the compounds with AOV > 1 (Table 4), isoamyl acetate contributed 2.5 times more to the aroma of the wines from the vines in the Y-trellis than in the VSP training system. Isoamyl acetate is an ester derived from the reaction of acetyl-CoA with higher alcohols formed by the degradation of amino acids or carbohydrates (Perestrelo et al., 2006PERESTRELO, R.; FERNANDES, A.; ALBUQUERQUE, F.F.; MARQUES, J.C.; CÂMARA, J.S. Analytical characterization of the aroma of Tinta Negra Mole red wine: identification of the main odorants compounds. Analytica Chimica Acta, v.563, p.154-164, 2006. DOI: https://doi.org/10.1016/j.aca.2005.10.023.
https://doi.org/10.1016/j.aca.2005.10.02...
), being one of the most significant esters in aromatic quality due to its pleasant aroma (Quincozes et al., 2020QUINCOZES, L.; MARCON, Â.R.; SPINELLI, F.R.; GABBARDO, M.; ECKHARDT, D.P.; CUNHA, W.M. da; COSTA, V.B.; JACQUES, R.J.S.; SCHUMACHER, R.L. Physicochemical, aromatic and sensory properties of the 'Riesling Italico' wines fermented with Saccharomyces and non-Saccharomyces yeasts. Ciência Rural, v.50, e20190622, 2020. DOI: https://doi.org/10.1590/0103-8478cr20190622.
https://doi.org/10.1590/0103-8478cr20190...
), which resembles that of a fruit, such as banana and pear (Escudero et al., 2007ESCUDERO, A.; CAMPO, E.; FARIÑA, L.; CACHO, J.; FERREIRA, V. Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines. Journal of Agricultural and Food Chemistry, v.55. p.4501-4510, 2007. DOI: https://doi.org/10.1021/jf0636418.
https://doi.org/10.1021/jf0636418...
).

The fatty acids isovaleric acid, capric acid, and caproic acid had a greater impact on the wines from grapes produced in VSP. Medium-chain fatty acids are biosynthesized during fermentation by yeasts and can have different origins, whereas long-chain fatty acids are probably used as a catabolic source by yeasts at the beginning of alcoholic fermentation and for the formation of capric and caproic acids during their catabolism (Ribéreau-Gayon et al., 2006RIBÉREAU-GAYON, P.; DUBOURDIEU, D.; DONÈCHE, B.; LONVAUD, A. Handbook of enology: the microbiology of wine and vinifications. 2nd ed. Chichester: J. Wiley & Sons, 2006. v.1, 429p. DOI: https://doi.org/10.1002/0470010363.
https://doi.org/10.1002/0470010363...
). The latter fatty acids have a rancid and cheese-like aroma, so, increasing their concentration decreases the sensory quality of wines (Bordiga et al., 2013BORDIGA, M.; RINALDI, M.; LOCATELLI, M.; PIANA, G.; TRAVAGLIA, F.; COÏSSON, J.D.; ARLORIO, M. Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison. Food Chemistry, v.140, p.57-67, 2013. DOI: https://doi.org/10.1016/j.foodchem.2013.02.051.
https://doi.org/10.1016/j.foodchem.2013....
).

The aromatic compounds that impacted differently the wines of 'Sauvignon Blanc' in Y-trellis and VSP are secondary aromas formed by the metabolism of yeasts in fermentation. Therefore, the influence of the training systems on these compounds may be related to the difference in the concentration of flavor precursors, considering that each training system involves specific plant growth conditions that affect grape metabolite content (Fragasso et al., 2012FRAGASSO, M.; ANTONACCI, D.; PATI, S.; TUFARIELLO, M.; BAIANO, A.; FORLEO, L.R.; CAPUTO, A.R.; LA NOTTE, E. Influence of training system on volatile and sensory profiles of Primitivo grapes and wines. American Journal of Enology and Viticulture, v.63, p.477-486, 2012. DOI: https://doi.org/10.5344/ajev.2012.11074.
https://doi.org/10.5344/ajev.2012.11074...
). Monoterpenes, for example, are affected by the exposure of clusters to sunlight (Zhang et al., 2017ZHANG, E.; CHAI, F.; ZHANG, H.; LI, S.; LIANG, Z.; FAN, P. Effects of sunlight exclusion on the profiles of monoterpene biosynthesis and accumulation in grape exocarp and mesocarp. Food Chemistry, v.237, p.379-389, 2017. DOI: https://doi.org/10.1016/j.foodchem.2017.05.127.
https://doi.org/10.1016/j.foodchem.2017....
). The advanced maturity of grapes may have contributed to higher levels of flavor compounds, compared with those of other training systems (Reynolds & Wardle, 1994REYNOLDS, A.G.; WARDLE, D.A. Impact of training system and vine spacing on vine performance and berry composition of Seyval Blanc. American Journal of Enology and Viticulture, v.45, p.444-451, 1994.).

Conclusions

  1. The vine training system does not influence the variables pH, total acidity, color, and total polyphenols of 'Sauvignon Blanc' (Vitis vinifera) wines.

  2. Wines derived from vines trained on vertical shoot position (VSP) have a higher catechin content, while those from vines in the Y-trellis system have a higher amount of gallic acid.

  3. The aromatic profile and phenolic composition of the wines differ when the vines are trained in the Y-trellis and VSP systems, being related to ethyl acetate, isoamyl acetate, 3-methyl-1-butanol, propanoic acid, and gallic acid in Y-trellis, and to 1-hexanol, isovaleric acid, caproic acid, capric acid, and catechin in VSP.

  4. Y-trellis can be an alternative training system for high-altitude regions of Southern Brazil, positively impacting the aromatic quality and phenolic composition of 'Sauvignon Blanc' wines.

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Publication Dates

  • Publication in this collection
    08 Oct 2021
  • Date of issue
    2021

History

  • Received
    14 Sept 2020
  • Accepted
    13 Apr 2021
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