Volatile Composition of Sparkling Wines of cv. Chardonnay Cultivated under Different Training Systems in Serra da Mantiqueira (Brazil)
Naíssa Prévide Bernardo,
Aline de Oliveira,
Renata Vieira da Mota,
Francisco Mickael de Medeiros Câmara,
Isabela Peregrino,
Murillo de Albuquerque Regina,
Eduardo Purgatto
Affiliations
Naíssa Prévide Bernardo
Food Sciences and Experimental Nutrition Department, School of Pharmaceutical Sciences, University of São Paulo, Avenida Prof Lineu Prestes, 580, bl 14, São Paulo 05508-000, SP, Brazil
Aline de Oliveira
Food Sciences and Experimental Nutrition Department, School of Pharmaceutical Sciences, University of São Paulo, Avenida Prof Lineu Prestes, 580, bl 14, São Paulo 05508-000, SP, Brazil
Renata Vieira da Mota
Agricultural Research Centre of Minas Gerais, Experimental Farm of Caldas, Grape and Wine Technological Centre, Avenida Santa Cruz, 500, Postal Code 33, Caldas 37780-000, MG, Brazil
Francisco Mickael de Medeiros Câmara
Agricultural Research Centre of Minas Gerais, Experimental Farm of Caldas, Grape and Wine Technological Centre, Avenida Santa Cruz, 500, Postal Code 33, Caldas 37780-000, MG, Brazil
Isabela Peregrino
Agricultural Research Centre of Minas Gerais, Experimental Farm of Caldas, Grape and Wine Technological Centre, Avenida Santa Cruz, 500, Postal Code 33, Caldas 37780-000, MG, Brazil
Murillo de Albuquerque Regina
Agricultural Research Centre of Minas Gerais, Experimental Farm of Caldas, Grape and Wine Technological Centre, Avenida Santa Cruz, 500, Postal Code 33, Caldas 37780-000, MG, Brazil
Eduardo Purgatto
Food Sciences and Experimental Nutrition Department, School of Pharmaceutical Sciences, University of São Paulo, Avenida Prof Lineu Prestes, 580, bl 14, São Paulo 05508-000, SP, Brazil
The grapevine is a climbing plant and allows for the manipulation of vegetative canopies to change the microclimate and exposure of leaves and clusters to solar radiation, affecting the primary and secondary metabolisms of plants. Thus, this work aimed to evaluate how the lyre and Geneva double-curtain (GDC) training systems could contribute to the volatile composition of sparkling wines in replicates of vinifications carried out in the Serra da Mantiqueira (Brazil) in two consecutive summer harvests (2017 and 2018). Fifty-four free volatile compounds were identified by HS-SPME/GC-MS in the wines in both systems and vintages. Multivariate analysis differentiated the vintages in component 1 (22.7%) and the training systems in component 2 (7.1%). The crops were differentiated by aldehydes in 2017 and in 2018 by isoamyl acetate ester, probably derived from the amino acid leucine, the season having been more humid, with lower temperatures and less radiation. For the training systems, besides the alcohol compounds, the GDC was differentiated by the terpenoid compounds geranylacetone and β-damascenone, which may contribute more pleasant aromas to sparkling wines. This work promotes additional research and enables winegrowers, through the management of their vineyards, to achieve sparkling wines with different volatile compositions.
