{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/41636"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/41636","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Effect of Training Systems on Viognier (Vitis vinifera L.) Grape and Wine Glycosides and Volatile Compounds","abstract":"Viognier (Vitis vinifera L.) grapes were grown in Northern Virginia for three seasons using three different training systems in a randomized complete block design consisting of Vertical Shoot Positioned (VSP), Smart Dyson (SD), and Geneva Double Curtain (GDC), and evaluated for the effects on grape and wine glycosides and volatile compounds. Fruit was harvested at the same Brix each season, and differences in berry weights were not observed. VSP-trained vines had the lowest crop load and lowest light levels in the fruit zone. Seventeen volatile compounds were analyzed using headspace solid-phase microextraction, GC-MS. Fruit showed differences in linalool, á-terpineol, â-damascenone, and n-hexanol concentrations among the training systems. Wines showed differences in both grape-derived and fermentation-derived volatiles. SD had the highest concentration for most of the free volatiles quantified in both the juice and wine. VSP had lower phenol-free wine glycosides all three seasons and lower phenol-free juice glycosides one season. Triangle difference sensory testing demonstrated differences between GDC and SD in wine aroma and flavor, and differences between VSP and SD in flavor, for two of three seasons.","abstract_html":"Viognier (Vitis vinifera L.) grapes were grown in Northern Virginia for three seasons using three different training systems in a randomized complete block design consisting of Vertical Shoot Positioned (VSP), Smart Dyson (SD), and Geneva Double Curtain (GDC), and evaluated for the effects on grape and wine glycosides and volatile compounds. Fruit was harvested at the same Brix each season, and differences in berry weights were not observed. VSP-trained vines had the lowest crop load and lowest light levels in the fruit zone. Seventeen volatile compounds were analyzed using headspace solid-phase microextraction, GC-MS. Fruit showed differences in linalool, á-terpineol, â-damascenone, and n-hexanol concentrations among the training systems. Wines showed differences in both grape-derived and fermentation-derived volatiles. SD had the highest concentration for most of the free volatiles quantified in both the juice and wine. VSP had lower phenol-free wine glycosides all three seasons and lower phenol-free juice glycosides one season. Triangle difference sensory testing demonstrated differences between GDC and SD in wine aroma and flavor, and differences between VSP and SD in flavor, for two of three seasons.","abstract_has_math":false,"creators":["Millard, Lindsay Theresa"],"institution":"Virginia Tech","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Food Science and Technology","degree_department":"Food Science and Technology","school":null,"contributors":[],"advisors":[],"committee_chairs":["Zoecklein, Bruce W."],"committee_members":["O'Keefe, Sean F.","Duncan, Susan E."],"year":2005,"date_issued":"2005-03-02","date_published":"2005-03-02","updated_at":"2026-07-22T22:20:18Z","subjects":["Viognier","training system","glycosides","volatiles","aroma"],"languages":[],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-03162005-163933"],"render_values":[{"text":"etd-03162005-163933","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/41636","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeechair","label":"Committee Chair","values":["Zoecklein, Bruce W."]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["O'Keefe, Sean F.","Duncan, Susan E."]},{"key":"dc:contributor.department","label":"Department","values":["Food Science and Technology"]},{"key":"dc:creator","label":"Author","values":["Millard, Lindsay Theresa"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2014-03-14T21:31:49Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2014-03-14T21:31:49Z","2005-04-12"]},{"key":"dc:date.issued","label":"Date","values":["2005-03-02"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Tech"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science and Technology"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Viognier","training system","glycosides","volatiles","aroma"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-03162005-163933"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/41636"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Viognier (Vitis vinifera L.) grapes were grown in Northern Virginia for three seasons using three different training systems in a randomized complete block design consisting of Vertical Shoot Positioned (VSP), Smart Dyson (SD), and Geneva Double Curtain (GDC), and evaluated for the effects on grape and wine glycosides and volatile compounds. Fruit was harvested at the same Brix each season, and differences in berry weights were not observed. VSP-trained vines had the lowest crop load and lowest light levels in the fruit zone. Seventeen volatile compounds were analyzed using headspace solid-phase microextraction, GC-MS. Fruit showed differences in linalool, á-terpineol, â-damascenone, and n-hexanol concentrations among the training systems. Wines showed differences in both grape-derived and fermentation-derived volatiles. SD had the highest concentration for most of the free volatiles quantified in both the juice and wine. VSP had lower phenol-free wine glycosides all three seasons and lower phenol-free juice glycosides one season. Triangle difference sensory testing demonstrated differences between GDC and SD in wine aroma and flavor, and differences between VSP and SD in flavor, for two of three seasons."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:title","label":"Title","values":["Effect of Training Systems on Viognier (Vitis vinifera L.) Grape and Wine Glycosides and Volatile Compounds"]}]}],"canonical_facts":{"dc:contributor.committeechair":["Zoecklein, Bruce W."],"dc:contributor.committeemember":["O'Keefe, Sean F.","Duncan, Susan E."],"dc:contributor.department":["Food Science and Technology"],"dc:creator":["Millard, Lindsay Theresa"],"dc:date.accessioned":["2014-03-14T21:31:49Z"],"dc:date.available":["2014-03-14T21:31:49Z","2005-04-12"],"dc:date.issued":["2005-03-02"],"dc:description.abstract":["Viognier (Vitis vinifera L.) grapes were grown in Northern Virginia for three seasons using three different training systems in a randomized complete block design consisting of Vertical Shoot Positioned (VSP), Smart Dyson (SD), and Geneva Double Curtain (GDC), and evaluated for the effects on grape and wine glycosides and volatile compounds. Fruit was harvested at the same Brix each season, and differences in berry weights were not observed. VSP-trained vines had the lowest crop load and lowest light levels in the fruit zone. Seventeen volatile compounds were analyzed using headspace solid-phase microextraction, GC-MS. Fruit showed differences in linalool, á-terpineol, â-damascenone, and n-hexanol concentrations among the training systems. Wines showed differences in both grape-derived and fermentation-derived volatiles. SD had the highest concentration for most of the free volatiles quantified in both the juice and wine. VSP had lower phenol-free wine glycosides all three seasons and lower phenol-free juice glycosides one season. Triangle difference sensory testing demonstrated differences between GDC and SD in wine aroma and flavor, and differences between VSP and SD in flavor, for two of three seasons."],"dc:description.degree":["Master of Science"],"dc:identifier.other":["etd-03162005-163933"],"dc:identifier.uri":["http://hdl.handle.net/10919/41636"],"dc:publisher":["Virginia Tech"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:subject":["Viognier","training system","glycosides","volatiles","aroma"],"dc:title":["Effect of Training Systems on Viognier (Vitis vinifera L.) Grape and Wine Glycosides and Volatile Compounds"],"dc:type":["Thesis"],"thesis:degree_discipline":["Food Science and Technology"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:20:18Z"}