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An Abstract of the Thesis Of AN ABSTRACT OF THE THESIS OF Jingwen Li for the degree of Master of Science in Food Science and Technology presented on June 15, 2018. Title: Composition of Pinot noir Wines Produced from Different Crop Levels Abstract approved: _____________________________________________________ Michael C. Qian The production of high-quality wine is an important target for wineries worldwide, and low crop level (yield) has been one vineyard management criterion long believed to achieve wine quality. Low yields are most often achieved by removing clusters from the grapevine. Some studies show that cluster thinning can enhance grape maturity and color intensity. The reduction of crop level also increased wine quality and taste intensity by raising the content of quality-important compounds like esters and anthocyanins. However, some other studies indicated that differences between wines made from crop- thinning vines and full crop vines were not always detected. Variations in vineyard climate and grape cultivar and rootstock may override the outcomes of cluster thinning practices. The impacts of cluster thinning on wine quality are still inconclusive. In this study, Pinot noir wine composition was investigated over three growing seasons (2013 to 2015) in twelve commercial wineries in Oregon where crop level was adjusted using cluster thinning at lag-phase of berry development using a cluster number per shoot regime (e.g. 2, 1.5 and 1 cluster/shoot) and compared to a full crop control (non-thinned). Two sites used variable ton per hectare treatments (e.g. 1.31, 1.01, and 0.71 ton/hectare). After harvest, fruits from field replicates were combined to produce the wine. The phenolic compounds and volatile aroma compounds were analyzed by HPLC, UV- spectrometry and GC-MS techniques. Results showed that the effects of cluster thinning treatments on Pinot noir wine composition were dependent on vineyard site and vintage year. For wine phenolic compounds, the influences of cluster thinning on major phenolic compounds were observed in six wineries but various with the vintages and wineries. Results also showed that cluster thinning increased total monomeric anthocyanins (TMA) and total phenolic content (TP) in wines from five of the six wineries. Certain volatile compounds were mainly influenced by cluster thinning treatments, depending on wineries and vintages. It was demonstrated that wines from one winery were insensitive to cluster thinning treatments. Further research is underway to confirm the influence of cluster thinning practices on volatile compounds in Pinot noir wines. ©Copyright by Jingwen Li June 15, 2018 All Rights Reserved Composition of Pinot noir Wines Produced from Different Crop Levels by Jingwen Li A THESIS submitted to Oregon State University in partial fulfillment of the requirements for the degree of Master of Science Presented June 15, 2018 Commencement June 2019 Master of Science thesis of Jingwen Li presented on June 15, 2018 APPROVED: Major Professor, representing Food Science and Technology Head of the Department of Food Science and Technology Dean of the Graduate School I understand that my thesis will become part of the permanent collection of Oregon State University libraries. My signature below authorizes release of my thesis to any reader upon request. Jingwen Li, Author ACKNOWLEDGEMENTS I express sincere appreciation for the guidance, encouragement, and support given by my major advisor, Dr. Michael Qian. Also, thanks to Dr. Yanping Qian, who offered kind help and encouragement in my study and my life in Corvallis. I offer sincere thanks to Dr. Patricia Skinkis and the Viticulture Lab for providing the Pinot noir wine samples, and thanks for their great work in vineyard management research, field data collection. Thanks to Dr. Patricia Skinkis for data interpretation and guidance on my research. Thanks to Dr. Patricia Skinkis, Dr. Elizabeth Tomasino and Dr. Alexandra Stone for serving as my committee members and giving me assistance and guidance on my research. Thanks to Ludwig Ring, Quintin M Ferraris, Yueqi An, Mengying Fu, Estefania Abarca, Fei He and Xiaoxi Yuan and all the people who worked with me in the lab for their generous assistance and friendship. Thanks to my friends who have helped me through the years of study. Thanks to the staff at the Department of Food Science and Technology, Oregon State University, for their friendliness and assistance. Finally, I want to thank my parents and my whole family for all their support, love and motivation. CONTRIBUTION OF AUTHORS Dr. Michael Qian contributed to the overall wine composition research concept, research design, data interpretation, and revision. Dr. Patricia Skinkis designed the larger study of which this work was conducted, designed the field and wine production experiments, coordinated sample collection, assisted the interpretation of the data and did manuscript revision for the overall research. Dr. Elizabeth Tomasino contributed to manuscript revision for the overall research. TABLE OF CONTENTS Page Chapter 1 LITERATURE REVIEW ............................................................................ 1 The aroma compounds in wine ........................................................................... 1 1.1.1. Grape-derived aroma compounds ............................................................... 1 1.1.2. Fermentation-derived aroma compounds ................................................. 17 Non-volatile phenolic compounds in wine ....................................................... 23 Cluster thinning to reduce yields ...................................................................... 26 Justification of research .................................................................................... 28 Chapter 2 PHENOLIC COMPOSITION OF PINOT NOIR WINES PRODUCED FROM DIFFERENT CLUSTER THINNING LEVELS ................................................. 30 Abstract ............................................................................................................. 31 Introduction ....................................................................................................... 31 Materials and methods ...................................................................................... 33 2.3.1. Chemicals .................................................................................................. 33 2.3.2. Vineyard experimental design ................................................................... 33 2.3.3. Determination of wine chemical composition .......................................... 36 Results ............................................................................................................... 38 2.4.1. Wine total phenols and anthocyanins ........................................................ 38 2.4.2. Wine major phenolic compounds ............................................................. 38 Discussion ......................................................................................................... 39 2.5.1. Wine total phenols and anthocyanins ........................................................ 39 2.5.2. Wine major phenolic compounds ............................................................. 40 Conclusions ....................................................................................................... 41 Chapter 3 VOLATILE COMPOSITION OF PINOT NOIR WINES PRODUCED FROM DIFFERENT CLUSTER THINNING LEVELS ................................................. 47 Abstract ............................................................................................................. 48 Introduction ....................................................................................................... 48 Materials and methods ...................................................................................... 50 TABLES OF CONTENTS (Continued) Page 3.3.1. Chemicals .................................................................................................. 50 3.3.2. Quantitative analysis of wine volatile compounds ................................... 51 3.3.3. Odor activity value .................................................................................... 55 3.3.4. Statistical analysis ..................................................................................... 55 Results ............................................................................................................... 56 3.4.1. Volatile aroma compounds ........................................................................ 56 Discussion ......................................................................................................... 60 3.5.1. Grape-derived volatile compounds ........................................................... 60 3.5.2. Fermentation-derived volatile compounds ............................................... 62 Conclusions ....................................................................................................... 63 Chapter 4 GENERAL CONCLUSION ..................................................................... 97 Bibliography ........................................................................................................... 99 APPENDIX ......................................................................................................... 121 LIST OF FIGURES Figure Page Figure 1.1 Scheme of plant isoprenoid biosynthetic pathways. .......................................... 3 Figure 1.2 Structure of some glycoconjugated terpenoid compounds.
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