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Research note : effect of light quality on fruit growth, composition and the sensory impact of the wines

dc.contributor.authorBlancquaert, E. H.en_ZA
dc.contributor.authorOberholster, A.en_ZA
dc.contributor.authorRicardo-da-Silva, J. M.en_ZA
dc.contributor.authorDeloire, A. J.en_ZA
dc.date.accessioned2021-03-18T13:39:58Z
dc.date.available2021-03-18T13:39:58Z
dc.date.issued2019
dc.identifier.citationBlancquaert, E. H., et al. 2019. Research note : effect of light quality on fruit growth, composition and the sensory impact of the wines. South African Journal of Enology and Viticulture, 40(2):141-156, doi:10.21548/40-2-3058
dc.identifier.issn2224-7904 (online)
dc.identifier.issn0253-939X (print)
dc.identifier.otherdoi:10.21548/40-2-3058
dc.identifier.urihttp://hdl.handle.net/10019.1/109678
dc.descriptionCITATION: Blancquaert, E. H., et al. 2019. Research note : effect of light quality on fruit growth, composition and the sensory impact of the wines. South African Journal of Enology and Viticulture, 40(2):141-156, doi:10.21548/40-2-3058.
dc.descriptionThe original publication is available at http://www.journals.ac.za/index.php/sajev
dc.description.abstractThe stage at which grapes are harvested has an influence on the aromatic and phenolic composition of the berries and the resulting wines. The aim of this study was to evaluate wines harvested sequentially as outlined in the berry sugar accumulation model. Two vintages and treatments in which the light qualityand quantity were altered at the fruit zone were compared. In 2010/2011, the grapes were harvested at two ripening stages after the sugar loading plateau was reached, namely the “fresh fruit†stage (20-25 days afterwards) and “pre-mature†stage (at approximately 35 days). In the 2011/2012 season, grapes were harvested 45 days after the sugar loading plateau was reached (the “mature fruit†stage). Vegetative aromas were synonymous with the “fresh fruit†stage in 2010/2011, while the 2011/2012 wines from the “mature fruit†harvest date were characterized by raisin, prune and spicy aromas. In both seasons, the control treatments were rated more intense in ‘satin in the mouth’ in and after expectoration. Wines in which the UV-B radiation was excluded during berry growth were rated the highest in the mouthfeel attribute ‘coarseness’ in both treatment seasons. Wines were analyzed chemically for phenolic content using HPLC, and sensorial using descriptive analysis with a trained panel. In the leaf removal treatments,higher acidity content enhanced the perception of astringency in the wine. Wines were analyzed chemically for phenolic content using HPLC and sensorial using descriptive analysis with a trained panel. Overall, the data showed that grape composition was altered by varying light quality, within a season, but seasonalvariation overrode treatment effects. Flavonol concentration in 2011/2012 wine was higher in the exposed leaf removal treatment compared to the other treatments. High light intensities in 2011/2012 season increased anthocyanin concentration in the wine.. This study emphasizes the importance of the quality and quantity of light on the composition and quality of wines, and presents new findings regarding sensory attributes associated with harvesting at different ripening stages.en_ZA
dc.description.urihttps://www.journals.ac.za/index.php/sajev/article/view/3058
dc.format.extent16 pages
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Enology and Viticulture
dc.subjectGrapes -- Sensory evaluationen_ZA
dc.subjectGrapes -- Harvestingen_ZA
dc.subjectCabernet Sauvignon -- Aroma compoundsen_ZA
dc.subjectFruit -- Quality -- Evaluationen_ZA
dc.subjectGrapes -- Effect of environment onen_ZA
dc.titleResearch note : effect of light quality on fruit growth, composition and the sensory impact of the winesen_ZA
dc.typeArticleen_ZA
dc.description.versionPublisher's version
dc.rights.holderSouth African Society for Enology and Viticulture


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