Early leaf removal impact on volatile composition of Tempranillo wines

  1. Vilanova, M. 3
  2. Diago, M.P. 2
  3. Genisheva, Z. 1
  4. Oliveira, J.M. 1
  5. Tardaguila, J. 2
  1. 1 University of Minho

    University of Minho

    Braga, Portugal

    GRID grid.10328.38

  2. 2 Instituto de Ciencias de la Vid y del Vino

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    GRID grid.481584.4

  3. 3 Misión Biológica de Galicia

    Misión Biológica de Galicia

    Pontevedra, España

Journal of the Science of Food and Agriculture

ISSN: 0022-5142

Year of publication: 2012

Volume: 92

Issue: 4

Pages: 935-942

Type: Article

Export: RIS
DOI: 10.1002/jsfa.4673 SCOPUS: 2-s2.0-84856660880 WoS: 000299888700030 GOOGLE SCHOLAR


Cited by

  • Scopus Cited by: 30 (14-07-2021)

Journal Citation Reports

  • Year 2012
  • Journal Impact Factor: 1.759
  • Best Quartile: Q1
  • Area: AGRICULTURE, MULTIDISCIPLINARY Quartile: Q1 Rank in area: 6/57 (Ranking edition: SCIE)
  • Area: CHEMISTRY, APPLIED Quartile: Q2 Rank in area: 26/71 (Ranking edition: SCIE)
  • Area: FOOD SCIENCE & TECHNOLOGY Quartile: Q2 Rank in area: 47/124 (Ranking edition: SCIE)

SCImago Journal Rank

  • Year 2012
  • SJR Journal Impact: 0.869
  • Best Quartile: Q1
  • Area: Agronomy and Crop Science Quartile: Q1 Rank in area: 53/342
  • Area: Food Science Quartile: Q1 Rank in area: 42/284
  • Area: Biotechnology Quartile: Q2 Rank in area: 70/292
  • Area: Nutrition and Dietetics Quartile: Q2 Rank in area: 41/123


  • Year 2012
  • CiteScore of the Journal : 2.9
  • Area: Agronomy and Crop Science Percentile: 81
  • Area: Food Science Percentile: 80
  • Area: Biotechnology Percentile: 57
  • Area: Nutrition and Dietetics Percentile: 57
  • Area: Medicine (all) Percentile: 55

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Background: Early defoliation is a very innovative technique in viticulture used for yield management. The effects of early leaf removal performed manually and mechanically at two different phenological stages, pre-bloom and fruit set, on the volatile composition of Tempranillo (Vitis vinifera L.) wines were studied. Volatiles were identified and quantified by gas chromatography. Results: Early leaf removal only modified the total concentrations of C 6 compounds and acetates, whereas total alcohols, esters, volatile acids and terpenes remained generally unaffected. Early defoliation induced a significant reduction in C 6 compounds and increased the concentrations of acetates in Tempranillo wines. An effect of timing (pre-bloom vs fruit set) alone was observed for all acetates analysed. Regarding the method of defoliation (manual vs mechanical), significant differences in some ethyl ester (ethyl-2-methylbutyrate and ethyl octanoate) and volatile acid concentrations were observed among treatments. Ethyl octanoate, 2-phenylethyl acetate, 3-methylbutyl acetate and hexanoic acid, with OAV (odour activity value) > 1 and mainly fruity and floral odour descriptors, showed higher levels after early defoliation treatments compared with non-defoliated vines. Principal component analysis illustrated the difference in wines from defoliated and non-defoliated treatments based on their volatile composition. Conclusion: It can be concluded that early leaf removal significantly modified the wine aroma compounds, increasing or decreasing several of these compounds. © 2011 Society of Chemical Industry.