| Autor: |
Zhang X; National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia.; School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia., Kontoudakis N; National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia.; School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia.; Department of Food Science and Human Nutrition, Laboratory of Oenology, Agricultural University of Athens, 86 Iera Odos, Athens 11855, Greece., Šuklje K; National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia.; Department of Fruit Growing, Viticulture and Oenology, Agricultural Institute of Slovenia, Hacquetova 17, Ljubljana 1000, Slovenia., Antalick G; National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia.; Wine Research Centre, Univerza v Novi Gorici, Vipavska 13, Nova Gorica 5000, Slovenia., Blackman JW; National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia.; School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia., Rutledge DN; National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia.; Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 75005 Paris, France., Schmidtke LM; National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia.; School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia., Clark AC; National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia.; School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia. |
| Abstrakt: |
This work investigated the influence of grape variety, vineyard location, and grape harvest maturity, combined with different oxygen availability treatments, on red wine composition during bottle aging. Chemometric analysis of wine compositional data (i.e., wine color parameters, SO 2 , metals, and volatile compounds) demonstrated that the wine samples could be differentiated according to the different viticultural or bottle-aging factors. Grape variety, vineyard location, and grape maturity showed greater influence on wine composition than bottle-aging conditions. For most measured wine compositional variables, the evolution patterns adopted from the viticultural factors were not altered by oxygen availability treatment. However, contrasting evolution patterns for some variables were observed according to specific viticultural factors, with examples including dimethyl sulfide, phenylacetaldehyde, maltol, and β-damascenone for vineyard locations, 2-methylbutanal, 1,4-cineole, and linalool for grape variety, and methanethiol, methional, and homofuraneol for grape maturity. |
