Next Article in Journal
Sensory Characteristics of Various Concentrations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods
Next Article in Special Issue
Multi-Response Extraction Optimization Based on Anti-Oxidative Activity and Quality Evaluation by Main Indicator Ingredients Coupled with Chemometric Analysis on Thymus quinquecostatus Celak
Previous Article in Journal
Synthesis of Novel Amino Acid–Fipronil Conjugates and Study on Their Phloem Loading Mechanism
Previous Article in Special Issue
A Novel Approach for Microbial Synthesis of Enantiomerically Pure Whisky Lactones Based on Solid-State Fermentation
Review

Effects of Basal Defoliation on Wine Aromas: A Meta-Analysis

by 1,2,†, 1,2,†, 1,2, 1,2 and 1,2,*
1
Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
2
Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China
*
Author to whom correspondence should be addressed.
These authors contribute equally to this work.
Received: 29 January 2018 / Revised: 15 March 2018 / Accepted: 19 March 2018 / Published: 28 March 2018
(This article belongs to the Collection Recent Advances in Flavors and Fragrances)
Basal defoliation, as one of the most common viticulture management practices to modify fruit zone microclimates, has been widely applied aiming at improving wine quality. Wine aroma contributes greatly to wine quality, yet the effects of basal defoliation on wine aromas show discrepancies according to previous studies. This study is a meta-analysis performed to dissect the factors related to the influence of basal defoliation on volatile compounds in wine. Timing of basal defoliation plays an important role in the concentration of varietal aromas in wine. Pre-veraison defoliation induces an increase in β-damascenone and linalool as well as a reduction in 3-isobutyl-2-methoxypyrazine (IBMP). The effects of basal defoliation on certain volatile compounds relative to fermentation aromas in wine (1-hexanol, β-phenylethanol, 2-phenylethyl acetate, decanoic acid, and ethyl octanoate) depend on grape maturity. There are also other factors, such as cultivar and climate conditions, that might be responsible for the effect of basal defoliation on wine aromas. The concentrations of isobutanol, isoamyl alcohol, hexanoic acid, and octanoic acid as well as ethyl isobutyrate, ethyl hexanoate, ethyl isovalerate, and ethyl decanoate in wine are not markedly affected by basal defoliation. Due to limited studies included in this meta-analysis, more trials are needed to confirm the current findings. View Full-Text
Keywords: basal defoliation; wine aroma; meta-analysis basal defoliation; wine aroma; meta-analysis
Show Figures

Figure 1

MDPI and ACS Style

Wang, Y.; He, L.; Pan, Q.; Duan, C.; Wang, J. Effects of Basal Defoliation on Wine Aromas: A Meta-Analysis. Molecules 2018, 23, 779. https://0-doi-org.brum.beds.ac.uk/10.3390/molecules23040779

AMA Style

Wang Y, He L, Pan Q, Duan C, Wang J. Effects of Basal Defoliation on Wine Aromas: A Meta-Analysis. Molecules. 2018; 23(4):779. https://0-doi-org.brum.beds.ac.uk/10.3390/molecules23040779

Chicago/Turabian Style

Wang, Yu, Lei He, Qiuhong Pan, Changqing Duan, and Jun Wang. 2018. "Effects of Basal Defoliation on Wine Aromas: A Meta-Analysis" Molecules 23, no. 4: 779. https://0-doi-org.brum.beds.ac.uk/10.3390/molecules23040779

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop