Issue link: http://winesandvines.uberflip.com/i/619725
162 WINES&VINES January 2016 with three-digit numbers and pre- sented in a random order for all cultivars. Data collection took place in November/December 2013 for Cabernet Franc and Cab- ernet Sauvignon, and May/June 2014 for Riesling and Pinot Gris. Chemical and sensory results for aroma compounds Pinot Gris: Pinot Gris contained 23 volatile noteworthy com- pounds. Some were highly odor active, and one would expect them to impact the general aroma in the wine. Differences between treatments occurred in 2011 and 2012 for several volatile com- pounds. With respect to crop lev- els, only three—isobutyl alcohol, terpinolene and diethyl succinate (the latter was only detected in HC treatment)—differed between HC and FC in 2011. In 2012, four compounds—1-hexanol, hexyl acetate, ethyl phenyl acetate, and terpinolene—decreased with crop reduction, while ethyl acetate and β-damascenone increased. More compounds were affected by delayed harvest than by crop reduction. Terpinolene decreased with extended harvest date in 2011 but was only detected in T2 in 2012. (See "Terpenes in Pinot Gris and Riesling.") Citronellol was only detected in T2 in 2011. Damascenone decreased with har- vest date both seasons. As to es- ters, ethyl acetate was unaffected (see "Ethyl Acetate and Isoamy Acetate"), while isoamyl acetate and ethyl caproate decreased in 2011 relative to delayed harvest date. Higher concentrations were detected at all harvest dates in 2012 compared to 2011. Ethyl caprylate decreased with harvest date in 2012. (See "Ethyl Capry- late and Hexyl Acetate.") Hexyl acetate was reduced with delayed harvest in both years, finishing with undetected levels at T2. Ethyl phenyl acetate increased both years relative to harvest date, while diethyl succinate decreased in 2011 and increased in 2012. With respect to alcohols, iso- amyl and phenethyl alcohol were quite elevated in T2 wines. (See "Isoamyl Alcohol and Phenethyl Alcohol.") Isobutyl alcohol was reduced by delayed harvest in GRAPEGROWING WINE EAST - B E C O PA D - Y E A S T & E N Z Y M E S - C R U S H PA D E Q U I P M E N T - S T E R I L E F I LT R AT I O N - W I N E R Y H O S E - O A K A LT E R N AT I V E S EASTERN WINE LABS Serving the Analytical needs of East Coast Wineries WWW.EASTERNWINELABS.COM Ph 609-859-4302 Cell 609-668-2854 chemist@easternwinelabs.com AOAC Member EasternWineLab_Mar09.qxp 1/22/09 9:47 AM Page 1 Basic Hoe comes with a Hillup and a Takeaway Blade. Additional attachments include .3 Tooth Cultivator, Undercutter Blade, Rotary head, " NEW " Rolling Cultivator and "Vine Auger". The Green Hoe Company, Inc. 6645 West Main Road, Portland, NY 14769 PHONE (716) 792-9433 FAX (716) 792-9434 WWW.GREENHOECOMPANY.COM GREEN GRAPE HOE ETHYL CAPRYLATE AND HEXYL ACETATE Impact of harvest date (2011 and 2012) on concentration of ethyl caprylate (above) and hexyl acetate (below) in four wines. T0=normal commercial harvest, T1=three weeks after T0, and T2=three weeks after T1. Different letters within each variety x year indicate significant differences between harvest dates, p< 0.05. 30 25 20 15 10 5 0 Concentration in mg/L Pinot Gris 2012 Riesling 2011 Riesling 2012 Cab Franc 2011 Cab Franc 2012 Cab Sauv 2011 Cab Sauv 2012 n = T0 n = T1 n = T2 The bibliography for this article is available online at winesandvines.com a b b b b a a a ab ab a a a b b b b b 7 6 5 4 3 2 1 0 Concentration in mg/L Pinot Gris 2011 Pinot Gris 2012 Riesling 2011 Riesling 2012 n = T0 n = T1 n = T2 a a a a b b b c