Evaluation of South African chenin blanc wines made from six different trellising systems using a chemical and sensorial approach

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dc.contributor.authorPanzeri, V.en_ZA
dc.contributor.authorIpinge, H. N.en_ZA
dc.contributor.authorBuica, A. S.en_ZA
dc.date.accessioned2020-11-05T07:39:55Z
dc.date.available2020-11-05T07:39:55Z
dc.date.issued2020
dc.descriptionCITATION: Panzeri, V., Ipinge, H. N. & Buica, A. 2020. Evaluation of South African chenin blanc wines made from six different trellising systems using a chemical and sensorial approach. South African Journal of Enology and Viticulture, 41(2):133-150, doi:10.21548/41-2-3889.
dc.descriptionThe original publication is available at http://www.journals.ac.za/index.php/sajev
dc.description.abstractThere are many ways of manipulating the components of grape berries and one of these is the implementation of a specific trellising system. This will affect light exposure in the bunch zone, air flow through the canopy, crop load, etc., and consequently the primary metabolites that contribute to the production of secondary compounds in wine. The aim of the present study was to characterise the grape musts and wines of Chenin blanc made from grapes of different trellising systems, using chemical fingerprinting of the samples and the check-all-that-apply method, combined with a quality scoring test. The results indicate that, while the wines could not be separated according to treatment from an aroma point of view, the grapes produced by different trellis systems resulted in wines characterised by differences in taste and mouthfeel. The present study shows that trellising systems can influence amino acids, yeast assimilable nitrogen, phenolic content and aroma compounds, as well as sensory characteristics. In this case study, wine quality was not affected by the trellising systems, with one exception. Fingerprinting using high-resolution mass spectrometry proved to be a successful tool to separate the samples according to the systems.en_ZA
dc.description.urihttps://www.journals.ac.za/index.php/sajev/article/view/3889
dc.description.versionPublisher's version
dc.format.extent18 pages : illustrations
dc.identifier.citationPanzeri, V., Ipinge, H. N. & Buica, A. 2020. Evaluation of South African chenin blanc wines made from six different trellising systems using a chemical and sensorial approach. South African Journal of Enology and Viticulture, 41(2):133-150, doi:10.21548/41-2-3889
dc.identifier.issn2224-7904 (online)
dc.identifier.issn0253-939X (print)
dc.identifier.otherdoi:10.21548/41-2-3889
dc.identifier.urihttp://hdl.handle.net/10019.1/108912
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Enology and Viticulture
dc.rights.holderSouth African Society for Enology and Viticulture
dc.subjectChenin blanc wine -- South Africaen_ZA
dc.subjectWine and wine making -- South Africaen_ZA
dc.subjectViticulture equipment and suppliesen_ZA
dc.subjectTrellisesen_ZA
dc.subjectGrapes -- Growthen_ZA
dc.subjectGrapes -- Pruningen_ZA
dc.subjectWine and wine making -- Analysisen_ZA
dc.subjectWine and wine making -- Chemistryen_ZA
dc.subjectHigh resolution spectroscopyen_ZA
dc.subjectSpectroscopy, High resolutionen_ZA
dc.titleEvaluation of South African chenin blanc wines made from six different trellising systems using a chemical and sensorial approachen_ZA
dc.typeArticleen_ZA
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