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Molecules 2017, 22(9), 1500;

Effect of Vertical Shoot-Positioned, Scott-Henry, Geneva Double-Curtain, Arch-Cane, and Parral Training Systems on the Volatile Composition of Albariño Wines

Misión Biológica de Galicia (CSIC), P.O. Box 28, 38080 Pontevedra, Spain
CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
Martín Códax Winery, Vilariño, 36630 Cambados, Spain
Escuela Técnica Superior de Ingenieros Agrónomos, Department of Agricultural Production, Universidad Politécnica de Madrid, 28040 Madrid, Spain
Author to whom correspondence should be addressed.
Received: 27 June 2017 / Accepted: 6 September 2017 / Published: 8 September 2017
(This article belongs to the Collection Wine Chemistry)
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Viticultural practices influence both grape and wine quality. The influence of training systems on volatile composition was investigated for Albariño wine from Rías Baixas AOC in Northwest Spain. The odoriferous contribution of the compounds to the wine aroma was also studied. Volatile compounds belonging to ten groups (alcohols, C6-compounds, ethyl esters, acetates, terpenols, C13-norisoprenoids, volatile phenols, volatile fatty acids, lactones and carbonyl compounds) were determined in Albariño wines from different training systems, Vertical Shoot-Positioned (VSP), Scott-Henry (SH), Geneva Double-Curtain (GDC), Arch-Cane (AC), and Parral (P) during 2010 and 2011 vintages. Wines from GDC showed the highest total volatile composition with the highest concentrations of alcohols, ethyl esters, fatty acids, and lactones families. However, the highest levels of terpenes and C13-norisoprenoids were quantified in the SH system. A fruitier aroma was observed in Albariño wines from GDC when odor activity values were calculated. View Full-Text
Keywords: wine quality; aroma; training systems; Albariño wine quality; aroma; training systems; Albariño

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Vilanova, M.; Genisheva, Z.; Tubio, M.; Álvarez, K.; Lissarrague, J.R.; Oliveira, J.M. Effect of Vertical Shoot-Positioned, Scott-Henry, Geneva Double-Curtain, Arch-Cane, and Parral Training Systems on the Volatile Composition of Albariño Wines. Molecules 2017, 22, 1500.

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