Impact of grape cluster defoliation on TDN potential in cool climate Riesling wines

¹ Hochschule Geisenheim University, Department of Microbiology and Biochemistry, Von-Lade-Str. 1, 65366 Geisenheim, Germany
² Hochschule Geisenheim University, Department of General and Organic Viticulture, Von-Lade-Str. 1, 65366 Geisenheim, Germany
³ University de Bordeaux, Institut des Sciences de la Vigne et du Vin, Unité de recherche Œnologie, EA 4577, 210 Chemin de Leysotte, 33882 Villenave d’Ornon, France
⁴ INRA, Institut des Sciences de la Vigne et du Vin, USC 1366 Oenologie, 33882 Villenave d’Ornon, France

Abstract

Many cool climate grape vine growing regions are and will be affected by the global climate change. It is likely that increasing temperatures, as well as changing precipitation pattern will impact the wines’ composition and wine styles. In the last decades the sensory concept of German Riesling wines was considered to represent fresh and fruity notes. However, aged wines of this variety are characterized by petrol like aroma, which is not appreciated in modern Riesling wines. The C13-norisoprenoid 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) is considered to be the marker compound for this undesired sensory impression. The biogenesis of this compound is impacted by grape vine growth conditions. Wines made from Riesling grapes grown in warmer climates have higher concentrations of TDN. Therefore “TDN management” will be one of the most challenging tasks in viticulture in Riesling growing regions in general and particularly in cool climate regions. Two approaches considered are the canopy management of the grape vines as well as an appropriate selection of yeast strain for alcoholic fermentation. Therefore, the aim of this project was to study the impact of grape zone defoliation on potential TDN concentrations in grapes, must and finished wines under cool climate conditions, in example of regional conditions of the landmark Hessische Bergstraße, in com- bination with the usage of two commercially available yeast strains during alcoholic fermentation. The experiment consisted of four treatments in a balanced incomplete block design, grape zone defoliation at berry set on the eastern side of the canopy, grape zone defoliation at berry set on eastern and western side of the canopy, grape zone defoliation at veraison on eastern and western side of the canopy, and a non-defoliated treatment. The treatments and repetitions were harvested separately, pressed, and then fermented with two different commercial Saccharomyces cerevisiae strains. Grape juice samples, pressed musts and wines were analysed for potential TDN using GC–MS. Furthermore, the wines were submitted to sensory analysis. Significant differences were shown for TDN potential in grape musts and finished wines of defoliation treatments. Moreover, sensory differences were also shown for young wines. The results demonstrate that canopy management as well as yeast strains are impacting factors on “TDN management” and are considered to be tools for avoiding undesired aging notes.