Exploring the influence of terroir on douro white and red wines characteristics: a study of human perception and electronic analysis

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY European Food Research and Technology Pub Date : 2024-09-24 DOI:10.1007/s00217-024-04607-8

Catarina Marques, Lia-Tânia Dinis, Margherita Modesti, Andrea Bellincontro, Elisete Correia, Alice Vilela

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Abstract

The main objective of the present study was to evaluate terroir's role in white and red wine characteristics through human perceptions and electronic assessment. Douro wines, originating from the Douro Demarcated Region (DDR) in the North of Portugal, are renowned for their distinct terroir and historical significance. This study investigates twenty-one Douro wine samples (ten white, eleven red) from Baixo Corgo and Douro Superior through Fourier Transform Infrared (FTIR) spectroscopy, Electronic Nose (E-nose) analysis, and Quantitative Descriptive Analysis (QDA). The research has uncovered unique profiles for each sub-region, influenced by factors such as pH, alcohol content, and acidity. Through principal component analysis, the electronic nose analysis identifies separate clusters in red wines and highlights notable aromatic differences in white wines. The sensory analysis via quantitative descriptive analysis provides detailed wine profiles, emphasizing attributes such as persistence, sweetness, and acidity. Furthermore, emotional responses during wine tasting were assessed using FaceReader analysis, which revealed a range of emotions like happiness, sadness, surprise, fear, and disgust, with different intensities over time. These findings provide valuable insights for consumers, producers, and the enogastronomic industry.

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探究风土对杜罗白葡萄酒和红葡萄酒特征的影响：人类感知和电子分析研究

本研究的主要目的是通过人类感知和电子评估来评价风土条件在白葡萄酒和红葡萄酒特性中的作用。杜罗河葡萄酒产自葡萄牙北部的杜罗河划界区（DDR），因其独特的风土条件和历史意义而闻名于世。本研究通过傅立叶变换红外光谱法（FTIR）、电子鼻分析法（E-nose）和定量描述分析法（QDA），对来自 Baixo Corgo 和 Douro Superior 的 21 种 Douro 葡萄酒样品（10 种白葡萄酒和 11 种红葡萄酒）进行了研究。研究发现了每个次区域受 pH 值、酒精含量和酸度等因素影响的独特特征。通过主成分分析，电子嗅觉分析确定了红葡萄酒的独立群组，并突出了白葡萄酒的显著芳香差异。通过定量描述性分析进行的感官分析提供了详细的葡萄酒概况，强调了持久性、甜度和酸度等属性。此外，还使用 FaceReader 分析仪评估了品酒过程中的情绪反应，结果显示了一系列情绪，如快乐、悲伤、惊讶、恐惧和厌恶，且随着时间的推移强度不同。这些发现为消费者、生产商和酿酒业提供了宝贵的见解。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.