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Download Hi-Res ImageDownload to MS-PowerPointCite This:J. Agric. Food Chem. 2015, 63, 8, 2137-2144
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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

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† CSIRO Agriculture Flagship, Waite Campus, PMB2, Glen Osmond, Adelaide, South Australia 5064, Australia
‡ Department of Wine Science, School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB1, Glen Osmond, South Australia 5064, Australia
*Telephone: +61 8 8303 8628. Fax: +61 8 8303 8601. E-mail: [email protected]
Cite this: J. Agric. Food Chem. 2015, 63, 8, 2137–2144
Publication Date (Web):February 9, 2015
https://doi.org/10.1021/jf505491d
Copyright © 2015 American Chemical Society
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Abstract

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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.

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Graph of vineyard minimum and maximum air temperatures during the period of rotundone accumulation (Figure S1), composition of sensory reference standards used to define aroma (Table S2), and sensory attributes found to be not significantly different among the wines through descriptive analysis (Table S3). This material is available free of charge via the Internet at http://pubs.acs.org.

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Cited By

This article is cited by 21 publications.

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  2. Akira Nakanishi, Makiko Ito, Keisuke Yoshikawa, Tomoko Maeda, Susumu Ishizaki, and Yoshiko Kurobayashi . Identification and Characterization of 3-epi-Rotundone, a Novel Stereoisomer of Rotundone, in Several Kinds of Fruits. Journal of Agricultural and Food Chemistry 2017, 65 (25) , 5209-5214. https://doi.org/10.1021/acs.jafc.7b01696
  3. Akira Nakanishi, Yusuke Fukushima, Norio Miyazawa, Keisuke Yoshikawa, Tomoko Maeda, and Yoshiko Kurobayashi . Quantitation of Rotundone in Grapefruit (Citrus paradisi) Peel and Juice by Stable Isotope Dilution Assay. Journal of Agricultural and Food Chemistry 2017, 65 (24) , 5026-5033. https://doi.org/10.1021/acs.jafc.7b01319
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  7. Vadakattu V. S. R. Gupta, Robert G. V. Bramley, Paul Greenfield, Julian Yu, Markus J. Herderich. Vineyard Soil Microbiome Composition Related to Rotundone Concentration in Australian Cool Climate ‘Peppery’ Shiraz Grapes. Frontiers in Microbiology 2019, 10 https://doi.org/10.3389/fmicb.2019.01607
  8. C. Böttcher, P.K. Boss, K.E. Harvey, E.L. Nicholson, C.A. Burbidge, C. Davies. Post‐veraison restriction of phloem import into Riesling ( Vitis vinifera L.) berries induces transient and stable changes to fermentation‐derived and varietal wine volatiles. Australian Journal of Grape and Wine Research 2019, 25 (3) , 286-292. https://doi.org/10.1111/ajgw.12392
  9. M.A. Moran, S.E. Bastian, P.R. Petrie, V.O. Sadras. Late pruning impacts on chemical and sensory attributes of Shiraz wine. Australian Journal of Grape and Wine Research 2018, 24 (4) , 469-477. https://doi.org/10.1111/ajgw.12350
  10. C. Böttcher, P.K. Boss, K.E. Harvey, C.A. Burbidge, C. Davies. Peduncle-girdling of Shiraz ( Vitis vinifera L.) bunches and sugar concentration at the time of girdling affect wine volatile compounds. Australian Journal of Grape and Wine Research 2018, 24 (2) , 206-218. https://doi.org/10.1111/ajgw.12319
  11. P.K. Boss, C.M. Kalua, E.L. Nicholson, S.M. Maffei, C. Böttcher, C. Davies. Fermentation of grapes throughout development identifies stages critical to the development of wine volatile composition. Australian Journal of Grape and Wine Research 2018, 24 (1) , 24-37. https://doi.org/10.1111/ajgw.12296
  12. O. Geffroy, J. Descôtes, E. Serrano, M. Li Calzi, L. Dagan, R. Schneider. Can a certain concentration of rotundone be undesirable in Duras red wine? A study to estimate a consumer rejection threshold for the pepper aroma compound. Australian Journal of Grape and Wine Research 2018, 24 (1) , 88-95. https://doi.org/10.1111/ajgw.12299
  13. M.A. Moran, V.O. Sadras, P.R. Petrie. Late pruning and carry-over effects on phenology, yield components and berry traits in Shiraz. Australian Journal of Grape and Wine Research 2017, 23 (3) , 390-398. https://doi.org/10.1111/ajgw.12298
  14. Pangzhen Zhang, Fangping Luo, Kate Howell. Fortification and Elevated Alcohol Concentration Affect the Concentration of Rotundone and Volatiles in Vitis vinifera cv. Shiraz Wine. Fermentation 2017, 3 (3) , 29. https://doi.org/10.3390/fermentation3030029
  15. Ana Ruiz-Rodríguez, Ceferino Carrera, Widiastuti Setyaningsih, Gerardo Barbero, Marta Ferreiro-González, Miguel Palma, Carmelo Barroso. Tryptophan Levels during Grape Ripening: Effects of Cultural Practices. Molecules 2017, 22 (6) , 941. https://doi.org/10.3390/molecules22060941
  16. R.G.V. Bramley, T.E. Siebert, M.J. Herderich, M.P. Krstic. Patterns of within-vineyard spatial variation in the ‘pepper’ compound rotundone are temporally stable from year to year. Australian Journal of Grape and Wine Research 2017, 23 (1) , 42-47. https://doi.org/10.1111/ajgw.12245
  17. D. C. J. Wong, R. Lopez Gutierrez, N. Dimopoulos, G. A. Gambetta, S. D. Castellarin. Combined physiological, transcriptome, and cis-regulatory element analyses indicate that key aspects of ripening, metabolism, and transcriptional program in grapes (Vitis vinifera L.) are differentially modulated accordingly to fruit size. BMC Genomics 2016, 17 (1) https://doi.org/10.1186/s12864-016-2660-z
  18. Concetta Condurso, Fabrizio Cincotta, Gianluca Tripodi, Antonio Sparacio, Dina Maria Letizia Giglio, Salvatore Sparla, Antonella Verzera. Effects of cluster thinning on wine quality of Syrah cultivar (Vitis vinifera L.). European Food Research and Technology 2016, 242 (10) , 1719-1726. https://doi.org/10.1007/s00217-016-2671-7
  19. Damian Paul Drew, Trine Bundgaard Andersen, Crystal Sweetman, Birger Lindberg Møller, Christopher Ford, Henrik Toft Simonsen. Two key polymorphisms in a newly discovered allele of the Vitis vinifera TPS24 gene are responsible for the production of the rotundone precursor α-guaiene. Journal of Experimental Botany 2016, 67 (3) , 799-808. https://doi.org/10.1093/jxb/erv491
  20. C.A. Black, M. Parker, T.E. Siebert, D.L. Capone, I.L. Francis. Terpenoids and their role in wine flavour: recent advances. Australian Journal of Grape and Wine Research 2015, 21 , 582-600. https://doi.org/10.1111/ajgw.12186
  21. Christine Böttcher, Crista A. Burbidge, Paul K. Boss, Christopher Davies. Changes in transcription of cytokinin metabolism and signalling genes in grape (Vitis vinifera L.) berries are associated with the ripening-related increase in isopentenyladenine. BMC Plant Biology 2015, 15 (1) https://doi.org/10.1186/s12870-015-0611-5

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