South-Tyrolean pinot blanc identity: Exploration of chemical and sensory profile changes ascribed to vineyard locations and winemaking variables

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-09-10 DOI:10.1016/j.fochx.2024.101824

Aakriti Darnal , Simone Poggesi , Vakarė Merkytė , Edoardo Longo , Emanuele Boselli

{"title":"South-Tyrolean pinot blanc identity: Exploration of chemical and sensory profile changes ascribed to vineyard locations and winemaking variables","authors":"Aakriti Darnal , Simone Poggesi , Vakarė Merkytė , Edoardo Longo , Emanuele Boselli","doi":"10.1016/j.fochx.2024.101824","DOIUrl":null,"url":null,"abstract":"<div><p>The sensory and chemical properties of ‘Pinot Blanc’ wine from South Tyrol were studied in relation to vineyard location and winemaking technique. Musts and wines were collected from a local producer. Wines made with the same control vinification but from different vineyards (Aldino 800, Montagna 450, and Klaus 550 m.a.s.l) were analyzed. Then wines from grapes of the same vineyard but made with different vinifications (grape freezing and co-inoculation of yeast with malolactic bacteria, both compared against controls) were compared. The highest-altitude vineyard (cooler temperatures, increased UV radiation, and increased airflow) impacted positively the wine quality. The different vinifications produced differences at various storage times. Finally, sensory attributes predictors for the overall quality and related chemical variables were identified. As climate change pushes growers to increasingly high-altitude viticulture, if/when allowed by the environmental conditions, these results can contribute to understand which winemaking techniques are best in these more challenging conditions.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101824"},"PeriodicalIF":6.5000,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524007120/pdfft?md5=66d8355a225b5ff191a71d000e826456&pid=1-s2.0-S2590157524007120-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157524007120","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

The sensory and chemical properties of ‘Pinot Blanc’ wine from South Tyrol were studied in relation to vineyard location and winemaking technique. Musts and wines were collected from a local producer. Wines made with the same control vinification but from different vineyards (Aldino 800, Montagna 450, and Klaus 550 m.a.s.l) were analyzed. Then wines from grapes of the same vineyard but made with different vinifications (grape freezing and co-inoculation of yeast with malolactic bacteria, both compared against controls) were compared. The highest-altitude vineyard (cooler temperatures, increased UV radiation, and increased airflow) impacted positively the wine quality. The different vinifications produced differences at various storage times. Finally, sensory attributes predictors for the overall quality and related chemical variables were identified. As climate change pushes growers to increasingly high-altitude viticulture, if/when allowed by the environmental conditions, these results can contribute to understand which winemaking techniques are best in these more challenging conditions.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

南蒂罗尔白皮诺的特性：探索因葡萄园位置和酿酒变量而产生的化学和感官特征变化

研究了南蒂罗尔 "白皮诺 "葡萄酒的感官和化学特性与葡萄园位置和酿酒技术的关系。葡萄汁和葡萄酒来自当地的一家生产商。分析了采用相同的控制酿造工艺但来自不同葡萄园（Aldino 800、Montagna 450 和 Klaus 550 m.a.s.l）的葡萄酒。然后对来自同一葡萄园但采用不同酿造工艺（葡萄冷冻和酵母与苹果酸乳酸菌共同接种，两者均与对照组比较）的葡萄酿造的葡萄酒进行比较。海拔最高的葡萄园（温度较低、紫外线辐射增加、气流增加）对葡萄酒质量有积极影响。不同的酿造工艺在不同的贮藏时间会产生不同的结果。最后，确定了总体质量和相关化学变量的感官属性预测因子。随着气候变化迫使种植者在环境条件允许的情况下越来越多地进行高海拔葡萄栽培，这些结果有助于了解在这些更具挑战性的条件下哪种酿酒技术最好。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.