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Techniques to Enhance the Attributes of Wines Produced from Grapes Grown in Arkansas

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Techniques to Enhance the Attributes of Wines Produced from Grapes Grown in Arkansas University of Arkansas, Fayetteville ScholarWorks@UARK Theses and Dissertations 5-2020 Techniques to Enhance the Attributes of Wines Produced from Grapes Grown in Arkansas Sarah Mayfield University of Arkansas, Fayetteville Follow this and additional works at: https://scholarworks.uark.edu/etd Part of the Agricultural Science Commons, Food Chemistry Commons, Horticulture Commons, and the Viticulture and Oenology Commons Citation Mayfield, S. (2020). echniquesT to Enhance the Attributes of Wines Produced from Grapes Grown in Arkansas. Theses and Dissertations Retrieved from https://scholarworks.uark.edu/etd/3609 This Dissertation is brought to you for free and open access by ScholarWorks@UARK. It has been accepted for inclusion in Theses and Dissertations by an authorized administrator of ScholarWorks@UARK. For more information, please contact [email protected]. Techniques to Enhance the Attributes of Wines Produced from Grapes Grown in Arkansas A dissertation submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Food Science by Sarah Mayfield University of Arkansas Bachelor of Science in Food Science, 2015 University of Arkansas Bachelor of Science in Chemistry, 2015 May 2020 University of Arkansas This dissertation is approved for recommendation to the Graduate Council. _____________________________________ Renee T. Threlfall, Ph.D. Dissertation Direction _____________________________________ _____________________________________ Luke Howard, Ph.D. Jackson Lay, Jr., Ph.D. Committee Member Committee Member _____________________________________ _____________________________________ Andy Mauromoustakos, Ph.D. Han-Seok Seo, Ph.D. Committee Member Committee Member ABSTRACT Grapevines (Vitis spp.) are one of the most widely-planted horticultural crops, and the United States plays a major role in grape and wine production. Arkansas has a long history of grape and wine production with grapes grown in Arkansas including mostly native species, such as muscadines, and hybrids (crosses of Vitis spp.), such as Chambourcin. In addition, the University of Arkansas System Division of Agriculture (UA System) grape breeding program has cultivars and selections that have shown potential for wine production. The objectives of this research were to: evaluate effects of specific inactivated yeast application to Chambourcin grapevines on attributes of grapes and wine; determine impacts of winemaking methods on Noble muscadine wine attributes; evaluate impacts of winemaking methods on Enchantment wine attributes; and explore attributes of wines from UA System white wine genotypes (Opportunity, A-2359, and A-2574). In 2018 and 2019 at a commercial Arkansas vineyard, four rows of Chambourcin grapevines were sprayed with inactivated yeast (spray treatment) and four rows were unsprayed (control treatment). Berries were sampled from each treatment during ripening and at harvest and wines were produced from each treatment. Sprayed Chambourcin berries had higher skin elasticity, lower pH, and higher anthocyanins than control berries. Wines from sprayed grapevines had higher red color than control wines over 12-months storage, higher concentrations of fruity ester aroma compounds in analytical studies, and higher red color and better mouthfeel in sensory studies. This is the first data on inactivated yeast application to Chambourcin, but it shows potential for grapes with better winemaking attributes and wines with deeper red colors and improved sensory attributes. In 2018, Noble muscadine grapes were used to produce wines with different skin contact times and with and without the addition of a glycosidic enzyme. Noble wines with increased skin contact had higher anthocyanins and red color and spicy, dark-fruit aromas. Wines with 0-days skin contact had strawberry and candy aromas characteristic of muscadine juice. Noble wines without glycosidic enzyme had fruitier, more pleasant aromas. Therefore, skin contact time and glycosidic enzyme addition impacted the color and sensory attributes of Noble muscadine wine. Wines were produced from Enchantment grapes in 2017 and 2018 with and without the addition of tannin and oak. Enchantment wines had V. vinifera-like anthocyanins and deep red color. Enchantment wines with oak were associated with oaky, roasted, and caramelized aromas, and wines with tannin had lower overall aromas. These results suggested the potential of Enchantment grapes for producing high-quality, deeply red-colored wines with aging potential. Wines were produced from Opportunity, A-2359, and A-2574 in 2015, 2017, and 2018. The aroma/flavor of Opportunity wines was described as spicy, green apple, and peach, A-2359 wine was described as floral, grapefruit, and Muscat, and A-2574 wine was described as spicy, rose, and peach. This demonstrated that UA System white wine grapes produced wines with unique/pleasant sensory characteristics and could provide new opportunities for the Arkansas grape and wine industry. Therefore, viticultural and enological techniques enhanced the attributes of wines produced from grapes grown in Arkansas. ACKNOWLEDGEMENTS I would first and foremost like to acknowledge my advisor, Dr. Renee Threlfall, for her guidance and support throughout this entire process. She provided me with opportunities to work on research projects that I was truly interested in and passionate about and exposed me to the fields of viticulture and enology. I would also like to thank my committee, Dr. Luke Howard, Dr. Han-Seok Seo, Dr. Andy Mauromoustakos, and Dr. Jack Lay, for their insights and critical evaluations over these last few years. In addition, I would like to thank my labmates, Molly Felts, Virginia Beasley, Morgan Gramlich, and Herbie Evans, for their support, especially when they had to wake up at 5:00 AM to harvest and sample grapes with me. Finally, I would like to acknowledge Cindi Brownmiller and Luke Holcombe. Cindi provided valuable assistance with instrument operation and troubleshooting throughout this project, as well as insights into method development and sample preparation. Luke donated much of his time and knowledge as an industry collaborator, working with us in both vineyard and winery settings. With the help of everyone mentioned, I was able to conduct research on a topic that I am truly passionate about and was able to grow as both a flavor/aroma chemist and food scientist. DEDICATION This dissertation is dedicated to my grandmother, Mary Mayfield (1931-2018). Growing up, she taught me that food could provide more than basic sustenance- it can be a source of joy, it can bring people together, and, most importantly, it can be something to build a career upon. She earned her M.S. in Food and Nutrition from Colorado A & M College in 1955, where she conducted research on lysine fortification in baked goods. After graduate school, she went on to serve as an Assistant Professor in the College of Home Economics at the University of Washington in Seattle. At UW, she taught classes on foods and nutrition, food preparation, and experimental food preparation and appeared on a local cooking show. She also worked as an Assistant Professor of Nutrition in the College of Home Economics at the University of Arizona, where she taught classes and conducted research on the effect of caffeine on the human body. TABLE OF CONTENTS OVERALL INTRODUCTION …………………………………………………………………1 Literature Cited ……………………………………………………………………………...6 OBJECTIVES ………………………………………………………………………………….10 LITERATURE REVIEW ……………………………………………………………………..11 Grapes and Grapevines …………………………………………………………………….11 History of grapevine cultivation ………………………………………………………….11 Grapevine cultivation statistics …………………………………………………………...11 Grapevine cultivars and taxonomy ……………………………………………………….14 Growth cycle of the grapevine ……………………………………………………………16 Grape berry composition ………………...……………………………………………….19 Deciding when and how to harvest wine grapes ……………...………………………….25 Wine Production and Chemistry …………………………………………………………..26 History of wine production ……………………………………………………………….26 Wine production statistics ………………………………………………………………...27 Overview of wine production …………………………………………………………….29 Overview of wine flavor ………………………………………………………………….33 Chemical composition of wine …………………………………………………………...35 Grapes Grown in Arkansas and the Southeastern United States ……………………….61 University of Arkansas System Division of Agriculture wine grape breeding …………..62 Muscadine grapes (Vitis rotundifolia) ……………………………………………………65 Use of Inactivated Dry Yeasts in Wine Production ………………………………………71 Application of inactivated yeasts to grapevines …………………………………………..72 Literature Cited …………………………………………………………………………….74 CHAPTER I ……………………………………………………………………………………90 Effect of specific inactivated yeast foliar spray application of physical, composition, and phenolic attributes of Chambourcin grapes Abstract ……………………………………………………………………………………...90 Acknowledgements …………………………………………………………………………91 Introduction …………………………………………………………………………………91 Materials and Methods ……………………………………………………………………..95 Vineyard treatments ………………………………………………………………………95 Weekly berry sampling …………………………………………………………………...96 Harvest cluster sampling ………………………………………………………………….97 Physical attributes analysis ……………………………………………………………….97 Composition attributes analysis …………………………………………………………..99 Phenolic attributes analysis …………...…………………………………………………100 Design and statistical analysis …………………………………………………………..104 Results and Discussion …………………………………………………………………….105 Analysis of physical attributes …………………………………………………………..106
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