Oenological eligibility of grape clones based on the SIMCA method: the case of Sangiovese cultivar from Tuscany
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Keywords
Abstract
Sangiovese is the most widespread Italian red grape cultivar and it constitutes the basis of internationally known wines. It has a large diversity of clones whose performances vary with environmental conditions due to weather and soil interactions. In this study, the performance of grape from seven Sangiovese clones was evaluated by analysing grapes from four vineyards in the Chianti Classico Region in Tuscany over the ripening period. In order to assess the oenological eligibility of grape clones, a grape reference model was developed using chemical parameters from commercially available Sangiovese wines, performing a soft independent modelling of class analogy (SIMCA).
Riferimenti bibliografici
Arapitsas P., Perenzoni D., Nicolini G. and Mattivi F. 2012. Study of Sangiovese wines pigment profile by UHPLC-MS/MS. J. Agric. Food Chem. 60:10461-10471.
Arozarena I., Ayestarán B., Cantalejo M.J., Navarro M., Vera M., Abril I. and Casp A. 2002. Anthocyanin composition of Tempranillo, Garnacha and Cabernet Sauvignon grapes from high-and low-quality vineyards over two years. Eur. Food Res. Tech. 214:303-309.
Barbeau G., Cousin M., Blin A., Panneau J-P., Bouvet M-H. and MègeA.1999. Méthodologie de sélection clonale chez la vigne (Vitis vinifera). Priese en compte de la précocité du cycle et de l’interaction clone x terroir. Bull. OIV. 72:731-751.
Cadot Y., Caillé S., Samson A., Barbeau G. and Cheynier V. 2012: Sensory representation of typicality of Cabernet franc wines related to phenolic composition: Impact of ripening stage and maceration time. Anal. Chim. Acta 732:91-99.
Campostrini F., De Micheli L., Bogoni M. and Scienza A. 1995. Study of genetic variability of Sangiovese ecotypes as a tool for new strategies in clonal selection. In: Proceedings of the International Symposium of Clonal Selection. J.A. Wolpert, M.A. Walker, D. Roberts (Eds), pp. 105-110. Portland, Oregon.
Canuti V., Puccioni S., Giovani G., Salmi M., Rosi I. and Bertuccioli M. 2012. Effect of oenotannin addition on the composition of Sangiovese wines from grapes with different characteristics. Am. J. Enol. Vitic. 63:220-231.
Canuti V., Picchi M., Zanoni B., Fia G. and Bertuccioli M. 2017. A multivariate methodological approach to relate wine to characteristics of grape composition: the case of typicality. Am. J. Enol. Vitic. 68:49-59.
Castagnoli S.P. and Vasconcelos, C. 2006. Field performance of 20 ‘Pinot noir’ clones in the Willamette Valley of Oregon. Hort Technology 16:153-161.
Di Collalto G., Scalabrelli G. and Ferroni G. 2000. Primi risultati del comportamento bio-agronomico dei sei cloni di “Sangiovese” nella zona di produzione del “Morellino di Scansano”. In: Proceedings of the Simposio Internazionale “Il Sangiovese”, Palazzo dei Congressi, 15-17 febbraio 2000. pp. 265-270. Firenze, Italy.
Downey M.O., Dokoozlian N.K. and Krstic M.P., 2006. Cultural practice and environmental impacts on the flavonoid composition of grapes and wine: A review of recent research. Am. J. Enol. Vitic. 57:257-268.
Fidelibus M.W., Christensen P.L., Katayama D.G. and Verdenal P-T., 2006. Yield components and fruit composition of six ‘Cabernet Sauvignon’ grapevine selections in the central San Joaquin Valley, California. J. Amer. Pomological Society 60:32-36.
Fidelibus M.W., Christensen P.L., Katayama D.G. Verdenal P-T. and Cathline K. 2007. Fruit characteristics of six merlot grapevine selections in the central San Joaquin Valley, California. Am. J. Enol. Vitic. 58:259-261.
Forde C.G., Cox A. Williams E.R. and Boss P.K. 2011. Associations between the sensory attributes and volatile composition of Cabernet Sauvignon wines and the volatile composition of the grapes used for their production. J. Agric. Food Chem. 59:2573-2583.
Glories Y. 1984. La couler des vins rouges. II Partie -mesure, origine et interpretation. Connaiss. La Vigne du Vin 18:253-271.
González-Neves G., Barreiro L., Gil G., Franco J., Ferrer M., Moutounet M. and Carbonneau A. 2004. Anthocyanic composition of Tannat grapes from the south region of Uruguay. Anal. Chim. Acta, 513:197-202.
Guidoni S., Allara P. and Schubert A. 2002. Effect of Cluster Thinning on Berry Skin Anthocyanin Composition of Vitis vinifera cv. Nebbiolo. Am. J. Enol. Vitic. 53:224-226.
Kontoudakis N., Esteruelas M., Fort F., Canals J.M., De Freitas V. and Zamora F. 2011. Influence of the heterogeneity of grape phenolic maturity on wine composition and quality. Food Chem. 124:767-774.
Koundouras S., Marinos V., Gkoulioti A., Kotseridis Y. and Van Leeuwen C. 2006. Influence of vineyard location and vine water status on fruit maturation of nonirrigated cv. Agiorgitiko (Vitis vinifera L.). Effects on wine phenolic and aroma components. J. Agric. Food Chem. 54:5077-5086.
Mattivi F., Guzzon R., Vrhovsek U., Stefanini M. and Velasco R. 2006. Metabolite profiling of grape: flavonols and anthocyanins. J. Agric. Food Chem. 54:7692-7702.
Official Methods of Wine Analysis, Reg. 440/2003.
Ortega-Regules A., Romero-Cascales I., Lòpez-Roca J.M., Ros-Garcìa J.M. and Gòmez-Plaza E. 2006. Anthocyanin fingerprint of grapes: environmental and genetic variations. J. Sci. Food Agric. 86:1460-1467.
Peng Z., Il and P.G., Oberholster A., Sefton M.A. and Waters E.J. 2002. Analysis of pigmented polymers in red wine by reverse phase HPLC. Aust. J. Grape Wine Res. 8:70-75.
Rankovic-Vasic Z., Nikolic D., Atanackovic Z., Sivcev B. and Ruml M. 2015. Characterization and adaptation of some ‘Pinot Noir’ clones to the environmental conditions of Serbian grape growing regions. Vitis 54:147-149.
Revilla E., García-Beneytez E., Cabello, F. 2009. Anthocyanin fingerprint of clones of Tempranillo grapes and wines made with them. Aust. J. Grape Wine Res. 15:70-78.
Ribereau-Gayon P. 1970. Le dosage des composés phénoliques totaux dans les vins rouges. Chim. Anal. 52:627-631.
Ristic R., Bindon K., Francis L.I., Herderic M.J. and Iland P.G. 2010. Flavonoids and C13-norisoprenoids in Vitis vinifera L. cv. Shiraz: relationships between grape and wine composition, wine colour and wine sensory properties. Aust. J. Grape Wine Res. 16:369-388.
Ryan J.M. and Revilla E. 2003. Anthocyanin composition of Cabernet Sauvignon and Tempranillo grapes at different stages of ripening. J. Agric. Food Chem. 51:3372-3378.
Saint-Criq de Gaulejac N., Vivas N. and Glories Y. 1998. Maturité phénolique: definition et control. Rev. Française d’Œnologie 173:14-21.
Tonietto J. and Carbonneau A. 2004. A multicriteria climatic classification system for grape-growing regions worldwide. Agric. Forest Meteorol. 124:81-97.
Wold S. and Sjostrom M. 1977. SIMCA: a method for analyzing chemical data in terms of similarity and analogy. Chemometr Theory Appl 52:243-282.
Zanoni B., Siliani S., Canuti V., Rosi I. and Bertuccioli M. 2010. A kinetic study on extraction and transformation phenomena of phenolic compounds during red wine fermentation. Int. J. Food Sci. & Tech. 45(10):2080-2088.
Arozarena I., Ayestarán B., Cantalejo M.J., Navarro M., Vera M., Abril I. and Casp A. 2002. Anthocyanin composition of Tempranillo, Garnacha and Cabernet Sauvignon grapes from high-and low-quality vineyards over two years. Eur. Food Res. Tech. 214:303-309.
Barbeau G., Cousin M., Blin A., Panneau J-P., Bouvet M-H. and MègeA.1999. Méthodologie de sélection clonale chez la vigne (Vitis vinifera). Priese en compte de la précocité du cycle et de l’interaction clone x terroir. Bull. OIV. 72:731-751.
Cadot Y., Caillé S., Samson A., Barbeau G. and Cheynier V. 2012: Sensory representation of typicality of Cabernet franc wines related to phenolic composition: Impact of ripening stage and maceration time. Anal. Chim. Acta 732:91-99.
Campostrini F., De Micheli L., Bogoni M. and Scienza A. 1995. Study of genetic variability of Sangiovese ecotypes as a tool for new strategies in clonal selection. In: Proceedings of the International Symposium of Clonal Selection. J.A. Wolpert, M.A. Walker, D. Roberts (Eds), pp. 105-110. Portland, Oregon.
Canuti V., Puccioni S., Giovani G., Salmi M., Rosi I. and Bertuccioli M. 2012. Effect of oenotannin addition on the composition of Sangiovese wines from grapes with different characteristics. Am. J. Enol. Vitic. 63:220-231.
Canuti V., Picchi M., Zanoni B., Fia G. and Bertuccioli M. 2017. A multivariate methodological approach to relate wine to characteristics of grape composition: the case of typicality. Am. J. Enol. Vitic. 68:49-59.
Castagnoli S.P. and Vasconcelos, C. 2006. Field performance of 20 ‘Pinot noir’ clones in the Willamette Valley of Oregon. Hort Technology 16:153-161.
Di Collalto G., Scalabrelli G. and Ferroni G. 2000. Primi risultati del comportamento bio-agronomico dei sei cloni di “Sangiovese” nella zona di produzione del “Morellino di Scansano”. In: Proceedings of the Simposio Internazionale “Il Sangiovese”, Palazzo dei Congressi, 15-17 febbraio 2000. pp. 265-270. Firenze, Italy.
Downey M.O., Dokoozlian N.K. and Krstic M.P., 2006. Cultural practice and environmental impacts on the flavonoid composition of grapes and wine: A review of recent research. Am. J. Enol. Vitic. 57:257-268.
Fidelibus M.W., Christensen P.L., Katayama D.G. and Verdenal P-T., 2006. Yield components and fruit composition of six ‘Cabernet Sauvignon’ grapevine selections in the central San Joaquin Valley, California. J. Amer. Pomological Society 60:32-36.
Fidelibus M.W., Christensen P.L., Katayama D.G. Verdenal P-T. and Cathline K. 2007. Fruit characteristics of six merlot grapevine selections in the central San Joaquin Valley, California. Am. J. Enol. Vitic. 58:259-261.
Forde C.G., Cox A. Williams E.R. and Boss P.K. 2011. Associations between the sensory attributes and volatile composition of Cabernet Sauvignon wines and the volatile composition of the grapes used for their production. J. Agric. Food Chem. 59:2573-2583.
Glories Y. 1984. La couler des vins rouges. II Partie -mesure, origine et interpretation. Connaiss. La Vigne du Vin 18:253-271.
González-Neves G., Barreiro L., Gil G., Franco J., Ferrer M., Moutounet M. and Carbonneau A. 2004. Anthocyanic composition of Tannat grapes from the south region of Uruguay. Anal. Chim. Acta, 513:197-202.
Guidoni S., Allara P. and Schubert A. 2002. Effect of Cluster Thinning on Berry Skin Anthocyanin Composition of Vitis vinifera cv. Nebbiolo. Am. J. Enol. Vitic. 53:224-226.
Kontoudakis N., Esteruelas M., Fort F., Canals J.M., De Freitas V. and Zamora F. 2011. Influence of the heterogeneity of grape phenolic maturity on wine composition and quality. Food Chem. 124:767-774.
Koundouras S., Marinos V., Gkoulioti A., Kotseridis Y. and Van Leeuwen C. 2006. Influence of vineyard location and vine water status on fruit maturation of nonirrigated cv. Agiorgitiko (Vitis vinifera L.). Effects on wine phenolic and aroma components. J. Agric. Food Chem. 54:5077-5086.
Mattivi F., Guzzon R., Vrhovsek U., Stefanini M. and Velasco R. 2006. Metabolite profiling of grape: flavonols and anthocyanins. J. Agric. Food Chem. 54:7692-7702.
Official Methods of Wine Analysis, Reg. 440/2003.
Ortega-Regules A., Romero-Cascales I., Lòpez-Roca J.M., Ros-Garcìa J.M. and Gòmez-Plaza E. 2006. Anthocyanin fingerprint of grapes: environmental and genetic variations. J. Sci. Food Agric. 86:1460-1467.
Peng Z., Il and P.G., Oberholster A., Sefton M.A. and Waters E.J. 2002. Analysis of pigmented polymers in red wine by reverse phase HPLC. Aust. J. Grape Wine Res. 8:70-75.
Rankovic-Vasic Z., Nikolic D., Atanackovic Z., Sivcev B. and Ruml M. 2015. Characterization and adaptation of some ‘Pinot Noir’ clones to the environmental conditions of Serbian grape growing regions. Vitis 54:147-149.
Revilla E., García-Beneytez E., Cabello, F. 2009. Anthocyanin fingerprint of clones of Tempranillo grapes and wines made with them. Aust. J. Grape Wine Res. 15:70-78.
Ribereau-Gayon P. 1970. Le dosage des composés phénoliques totaux dans les vins rouges. Chim. Anal. 52:627-631.
Ristic R., Bindon K., Francis L.I., Herderic M.J. and Iland P.G. 2010. Flavonoids and C13-norisoprenoids in Vitis vinifera L. cv. Shiraz: relationships between grape and wine composition, wine colour and wine sensory properties. Aust. J. Grape Wine Res. 16:369-388.
Ryan J.M. and Revilla E. 2003. Anthocyanin composition of Cabernet Sauvignon and Tempranillo grapes at different stages of ripening. J. Agric. Food Chem. 51:3372-3378.
Saint-Criq de Gaulejac N., Vivas N. and Glories Y. 1998. Maturité phénolique: definition et control. Rev. Française d’Œnologie 173:14-21.
Tonietto J. and Carbonneau A. 2004. A multicriteria climatic classification system for grape-growing regions worldwide. Agric. Forest Meteorol. 124:81-97.
Wold S. and Sjostrom M. 1977. SIMCA: a method for analyzing chemical data in terms of similarity and analogy. Chemometr Theory Appl 52:243-282.
Zanoni B., Siliani S., Canuti V., Rosi I. and Bertuccioli M. 2010. A kinetic study on extraction and transformation phenomena of phenolic compounds during red wine fermentation. Int. J. Food Sci. & Tech. 45(10):2080-2088.
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Nov 21, 2017
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Come citare
CANUTI, V., PUCCIONI, S., STORCHI, P., ZANONI, B., PICCHI, M., & BERTUCCIOLI, M. (2017). Oenological eligibility of grape clones based on the SIMCA method: the case of Sangiovese cultivar from Tuscany. Italian Journal of Food Science, 30(1). https://doi.org/10.14674/IJFS-1020
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Come citare
CANUTI, V., PUCCIONI, S., STORCHI, P., ZANONI, B., PICCHI, M., & BERTUCCIOLI, M. (2017). Oenological eligibility of grape clones based on the SIMCA method: the case of Sangiovese cultivar from Tuscany. Italian Journal of Food Science, 30(1). https://doi.org/10.14674/IJFS-1020