Organic mulches slightly influence the wine phenolic profile and sensory evaluation.

Food Chem

Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja, Universidad de La Rioja, CSIC), Finca La Grajera, Ctra. de Burgos Km, 6, 26007 Logroño, Spain. Electronic address:

Published: November 2024

Organic mulching offers numerous agronomical benefits, but its impact on wine quality remains unclear. This study assessed the effect of this practice on wine physicochemical, phenolic composition and sensory properties. Over four years, three organic mulches (grape pruning debris (GPD), straw (STR), and spent mushroom compost (SMC)) and two conventional practices (tillage (TILL) and herbicide (HERB)) were evaluated in two locations. Wines from mulching treatments exhibited higher pH, potassium, hue, and lower tartaric acid. Moreover, the SMC mulch treatment showed lower amounts of wine anthocyanins, flavonols and hydroxycinnamics, probably due to increased nutrient availability. However, no differences were detected in the wine sensory analysis. Therefore, organic mulches could be alternative practices to mitigate the consequences of climate change without significant impact on young wine's phenolic profile and sensory properties compared to HERB and TILL conventional soil management. However, future studies should focus on wine evolution during aging.

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Source
http://dx.doi.org/10.1016/j.foodchem.2024.140045DOI Listing

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