Plant extracts applications to the vineyard and their impact on wine aroma

摘要: It is known that certain foliar applications to the grapevine or volatile compounds present in environment, where grapes are grown, may modify wine aroma. The fact vineyards assimilate and transmit them its respective wines supposes an innovative research, which might have a huge impact on sector when seeking differentiation. There plant extracts from oak aromatic plants (hydrolats) their composition similar those shown effective. Therefore, principal aim of this work was study effect by application aqueous lavandin hydrolat vineyard. To it, were formulated applied different white red varieties. harvested at optimum technology maturation moment processed following traditional vinification systems. analyzed extracts, oenological parameters aroma throughout time, so method tuned determine aromas HS-SBSE-GC-MS. generally did not affect grape free compounds. Although, they affected glycosidic precursors content, coming extract, composition. These observations suggest most extract assimilated stored as glycosides, released aglycons after fermentation through time. Sensory analysis showed maintained typical characteristic attributes with wood notes reminding barrels. treatments produced increased positive detection ethyl linoleate camphor, commonly found wine, corroborated come lavandin. also observed more stable time bottle. Se ha demostrado recientemente que algunas aplicaciones foliares la vid y ciertos compuestos volatiles del ambiente en el se desarrollan las uvas pueden modificar vino. El hecho por asimila los transmite sus vinos supone una investigacion innovadora, puede tener gran repercusion vitivinicola busca diferenciacion. Existen extractos vegetales procedentes de roble o plantas aromaticas (hidrolatos) poseen similares mostrados eficaces, ello objetivo este trabajo consistio estudiar efecto tiene sobre composicion aromatica uva aplicacion acuosos hidrolato Para ello, fueron formulados aplicados pulverizacion vides diferentes variedades blancas tintas. Las vendimiadas momento optimo maduracion tecnologica elaboraron siguiendo sistemas vinificacion tradicional blanco tinto. analizaron vegetales, parametros enologicos lo largo tiempo, para puso punto un nuevo metodo analisis Los tratamientos con no afectaron concentracion aromaticos libres uva, pero si hicieron al contenido precursores glicosidicos, originarios extracto roble, volatil vinos. Estas observaciones sugieren mayoria son asimilados almacenados forma glicosidos, despues fermentacion tiempo liberan agliconas volatiles. Ademas, nivel sensorial observo estos mantuvieron caracteristicas tipicas junto notas madera recuerdan crianza. provocaron incremento principales positivos aparicion linoleato etilo canfor, encuentran habitualmente proceder Tambien fue mas estable permanencia botella.