Rootstock Effect Influences the Phenolic and Sensory Characteristics of Syrah Grapes and Wines in a Mediterranean Climate
, Nathalie Kuhn 1, Álvaro Peña-Neira 2 and Alejandro Cáceres-Mella 1,*Round 1
Reviewer 1 Report
Straight forwarded manuscript.
It would be interested and much more complex if other parameters would be also considered, but those can be performed in future work as for example how different type of soil may influence, how grape maturity may play a role or how the rootstocks can influence wine ageing.
There are specific comments.
About M&M:
- Add volume that goes to winemaking.
- For HPLC sections. It would be easier to follow if all grouped under one section. The current 2.5, 2.6 and 2.7 could be subsections.
- How many wines were tasted. Were there any blind duplicate? Were the wines tasted more than one session?
- Add reference for sensory evaluation.
- Change "rinse their mouth" for "between samples, panelist used water and unsalted cracker to cleanse their palates".
- Statistical section.
For sensory analysis. Were panelists considered as a random effect in the ANOVA analysis?
PCA was performed for? verb missing. Performed to visualise/explore the relationship..
Results and Discussion.
- PCA axis inverted?
- Line 300 sounds repetitive.
- It would add value to the manuscript exploring correlations between the chemical parameters and the sensory scores, especially those related to colour and mouthfeel attributes.
Line 363. As the alcohol increases, grape pomace will be more depectinated and release larger phenolics. Additionally, these different grape and wine polysaccharides will not only influence extractability but also the wine composition and phenolic polymerisation.
From line 76, vines were harvested from two separate vineyard plots. How far were these plots. Could the results be influenced for the plot variability? Soil analysis may help to understand that potential factor.
It would be good to consider the following manuscript
Effect of rootstock on yield, grape composition and wine sensory attributes of Shiraz grown in a moderately saline environment
There are some studies in Shiraz/Syrah about the role of trellis system and other vineyard parameters on the chemical and sensory properties. For example:
- Phenolic and sensorial evolution during bottle ageing of South African Shiraz wines with different initial phenolic profiles.
- Do differences in the colour and phenolic composition of young Shiraz wines reflect during ageing?
- Effect of trellising system on grape and wine composition of Syrah vines grow in the cerrado region of Minas Gerais.and phenolic composition of young Shiraz wines reflect during ageing?
Despite focusing on a different parameter as it is the rootstock, but being in the same cultivar and vine structure parameters. How could your findings be related ?
Author Response
About M&M:
Add volume that goes to winemaking.
R. Suggestion accepted. Check line 108-109.
For HPLC sections. It would be easier to follow if all grouped under one section. The current 2.5, 2.6 and 2.7 could be subsections.
R. Suggestion accepted and change was done.
How many wines were tasted. Were there any blind duplicate? Were the wines tasted more than one session?
R. Suggestion accepted. Check lines 197-198.
Add reference for sensory evaluation.
R. The reference appear in line194.
Change "rinse their mouth" for "between samples, panelist used water and unsalted cracker to cleanse their palates".
R. Suggestion accepted anc change was done. Check line 204.
Statistical section.
For sensory analysis. Were panelists considered as a random effect in the ANOVA analysis?
R. In effect, the panelist were considered as random effect.
PCA was performed for? verb missing. Performed to visualise/explore the relationship.
R. Thanks for the suggestion. Check line 211.
Results and Discussion.
PCA axis inverted?
R. Thanks for the suggestion. The figure was corrected
Line 300 sounds repetitive.
R. Suggestion accepted. The sentence was reordened. Check line 302-303.
It would add value to the manuscript exploring correlations between the chemical parameters and the sensory scores, especially those related to colour and mouthfeel attributes.
R. Thanks for the suggestion made by te reviewer. The results of the correlation appears in lines 308-319 and in Table 3 and in the Discussion section highlighted with yellow color, check lines 420-421 and 427-429.
Line 363. As the alcohol increases, grape pomace will be more depectinated and release larger phenolics. Additionally, these different grape and wine polysaccharides will not only influence extractability but also the wine composition and phenolic polymerisation.
R. Thanks for the reviewer´s comment. The suggestion was added to the explanation that appers in Discussion section. Line 381.
From line 76, vines were harvested from two separate vineyard plots. How far were these plots. Could the results be influenced for the plot variability? Soil analysis may help to understand that potential factor.
R. The separation between the plots corresponded to a common path within the vineyards which had a width of 2 meters, so the soil in both plots were similar. More information appears in line 73 and 79.
It would be good to consider the following manuscript
Effect of rootstock on yield, grape composition and wine sensory attributes of Shiraz grown in a moderately saline environment
There are some studies in Shiraz/Syrah about the role of trellis system and other vineyard parameters on the chemical and sensory properties. For example:
- Phenolic and sensorial evolution during bottle ageing of South African Shiraz wines with different initial phenolic profiles.
- Do differences in the colour and phenolic composition of young Shiraz wines reflect during ageing?
- Effect of trellising system on grape and wine composition of Syrah vines grow in the cerrado region of Minas Gerais.and phenolic composition of young Shiraz wines reflect during ageing?
Despite focusing on a different parameter as it is the rootstock, but being in the same cultivar and vine structure parameters. How could your findings be related ?
R. Thanks for the question of the reviewer. With this research it was posssible to demonstrate that ubnder the same condition of soil and climate and cultural labors in the field, the rootstocks can modulate the chemical composition of the grapes and the wines and also the sensory characteristics of the resulting wines. Therefore, more backgrounds is provided to point out the importance of the use of rootstocks in current viticulture.
Reviewer 2 Report
The research is interesting, and will give benefits to readers and wine factories. I have some comments and recommendations as following:
Title
1. Should it be ‘Rootstock effect influences …… or Rootstock effects influence……’? Please consider.
Introduction
1. Lines 61-62, please insert more literature about rootstocks of 5C and Gravesac. Why are they widely used? What are the differences between them?
2. please provide some information about ‘total stibenes’ in the introduction as the authors showed results in Figure 1.
Materials and methods
1. Lines 70-71, can the authors indicate the age of rootstocks? Please provide the length or size of rootstocks.
2. Lines 81-82, please indicate the age of plant when harvested berries.
Results
1. Line 207, 3.1 General physical and chemical composition in rootstocks from Syrah grapes
Please consider changing to …. in Syrah grapes from different rootstocks.
2. The authors need to provide some results of the growth, and physiological characteristics of Syrah grated on each rootstock to compare, such as number of leaves per length, leaf size, stem diameter, photosynthetic rate, transpiration rate…So, the readers can see how fast of Syrah grow. Please consider.
Discussion
1. Lines 332-348, please provide discussion or possible explanation from the literature.
Author Response
The research is interesting, and will give benefits to readers and wine factories. I have some comments and recommendations as following:
Title
Should it be ‘Rootstock effect influences …… or Rootstock effects influence……’? Please consider.
R. Thanks for the suggestion made by the reviewer. Change was made.
Introduction
1. Lines 61-62, please insert more literature about rootstocks of 5C and Gravesac. Why are they widely used? What are the differences between them?
R. Thanks for the suggestion made by the reviewer. The sentence was deleted.
2. please provide some information about ‘total stibenes’ in the introduction as the authors showed results in Figure 1.
R. Suggestion accepted and change was done. Check lines 35-38.
Materials and methods
1.Lines 70-71, can the authors indicate the age of rootstocks? Please provide the length or size of rootstocks.
R. the age of rootstocks is the same for the scion (vine of Syrah). Check lines 72-73
Lines 81-82, please indicate the age of plant when harvested berries.
R. The age of plants were 8 years. The data of sample appears in line 86.
Results
1. Line 207, 3.1 General physical and chemical composition in rootstocks from Syrah grapes. Please consider changing to …. in Syrah grapes from different rootstocks.
R. Suggestion accepted and change was done.
2. The authors need to provide some results of the growth, and physiological characteristics of Syrah grated on each rootstock to compare, such as number of leaves per length, leaf size, stem diameter, photosynthetic rate, transpiration rate…So, the readers can see how fast of Syrah grow. Please consider.
R. Thanks for the suggestion of the reviewer. Unfortunately we don´t have this data, due principally that the study focused on the chemical composition in grapes and wines. We only measure the average yield that appear in line 76 and which were similar in both vimneyard plots.
Discussion
1.Lines 332-348, please provide discussion or possible explanation from the literature.
R. We appreciate the suggestion made by the reviewer. We consider that the paragraph and the explanation of the results was take into account with the literature cited.
