This research aims to identify aroma compounds, their combinations, and statistical relationships to classify and characterize wines produced in small, defined areas known as "terroirs", which share edaphoclimatic characteristics grape varieties, viticultural practices, harvest timing, and winemaking processes. The goal is to deepen the understanding of the relationship between the terroir and wine typicity. This study analyzed the contents based on enological parameters, the major and minor volatile compounds of the young wines produced in three wineries across two vintages, using the Pedro Ximenez white grape variety cultivated in different terroirs within the same quality zone. Statistical tools, such as Multiple Variable Analysis (MVA) and Principal Component Analysis (PCA), were employed to identify significant differences in the volatilomes of wines. PCA effectively differentiated wines from each terroir and vintage using scores from the first two principal components, calculated based on the absolute concentrations of 12 major volatile compounds and 3 polyols. Conversely, PCA based on the concentrations of 52 minor volatile compounds showed a strong ability to classify wines by vintage year. The minor volatile contents of wines from 2 vintages, grouped into 9 chemical families, provide distinct fingerprints that enable wines to be distinguished by terroir. The results underscore the chemical basis underlying terroir typicity in a production zone within a warm Protected Denomination of Origin (PDO).
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http://dx.doi.org/10.3390/molecules30020238 | DOI Listing |
J Chem Ecol
January 2025
Embrapa Recursos Genéticos e Biotecnologia, Laboratório de Semioquímicos, Brasília, DF, 70297-400, Brazil.
The small black stem bug, Paratibraca (= Glyphepomis) spinosa (Campos and Grazia 1998), is a rice pest in Brazil and is part of a complex of stink bugs that includes Oebalus poecilus (Dallas) and Tibraca limbativentris Stål. Together, these pentatomid species pose a serious threat to rice crops throughout South America. In this study, we identified the sex pheromone of P.
View Article and Find Full Text PDFMolecules
January 2025
Department of Pharmaceutical Botany, Faculty of Pharmacy, Near East University, 99010 Nicosia, Cyprus.
The genus L'Hér., is native to Australia with 61 introduced taxa in Cyprus, including Luehm., which has a wide distribution on the island.
View Article and Find Full Text PDFMolecules
January 2025
Department of Chemistry, Faculty of Sciences and Mathematics, University of Niš, Višegradska 33, 18000 Niš, Serbia.
Species of the genus are known for their pharmacological properties and essential oils, the chemical composition of which remains inadequately studied. In this work, GC-MS analysis, synthesis, and spectral techniques (UV, IR, MS, and NMR) were employed to identify 83 constituents in the essential oil from roots, which accounted for 98.1% of the total GC-peak area.
View Article and Find Full Text PDFMolecules
January 2025
Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Córdoba, 14014 Córdoba, Spain.
This research aims to identify aroma compounds, their combinations, and statistical relationships to classify and characterize wines produced in small, defined areas known as "terroirs", which share edaphoclimatic characteristics grape varieties, viticultural practices, harvest timing, and winemaking processes. The goal is to deepen the understanding of the relationship between the terroir and wine typicity. This study analyzed the contents based on enological parameters, the major and minor volatile compounds of the young wines produced in three wineries across two vintages, using the Pedro Ximenez white grape variety cultivated in different terroirs within the same quality zone.
View Article and Find Full Text PDFGels
January 2025
Faculty of Innovative Agriculture, Fisheries and Food, Prince of Songkla University, Surat Thani Campus, Makham Tia, Mueang, Surat Thani 84000, Thailand.
(GF) is a red seaweed that is widely found in Southeast Asia and has gained attention for its potential bioactive compounds and versatile applications in food products. This study explored the potential of GF as a natural gelling agent in the development of sustainable strawberry-based drinking jelly. By utilizing GF at varying concentrations (0.
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