Exploring the relationship between field available water capacity (AWC) and atypical aging (ATA) development in base wines.

Autor: Delaiti S; Technology Transfer Centre, Fondazione Edmund Mach, San Micheleall'Adige, TN, Italy.; C3A, Center Agriculture Food Environment, San Michele all'Adige, TN, Italy., Nardin T; Technology Transfer Centre, Fondazione Edmund Mach, San Micheleall'Adige, TN, Italy.; C3A, Center Agriculture Food Environment, San Michele all'Adige, TN, Italy., Roman T; Technology Transfer Centre, Fondazione Edmund Mach, San Micheleall'Adige, TN, Italy.; C3A, Center Agriculture Food Environment, San Michele all'Adige, TN, Italy., Cappello N; Technology Transfer Centre, Fondazione Edmund Mach, San Micheleall'Adige, TN, Italy.; C3A, Center Agriculture Food Environment, San Michele all'Adige, TN, Italy., Larcher R; Technology Transfer Centre, Fondazione Edmund Mach, San Micheleall'Adige, TN, Italy.; C3A, Center Agriculture Food Environment, San Michele all'Adige, TN, Italy., Pedò S; Technology Transfer Centre, Fondazione Edmund Mach, San Micheleall'Adige, TN, Italy.; C3A, Center Agriculture Food Environment, San Michele all'Adige, TN, Italy.
Jazyk: angličtina
Zdroj: Journal of food science [J Food Sci] 2024 Oct 29. Date of Electronic Publication: 2024 Oct 29.
DOI: 10.1111/1750-3841.17500
Abstrakt: Hydric stress is a leading cause of atypical aging (ATA) in wine, characterized by unpleasant olfactory notes. The main sensorial and chemical marker of ATA is 2-aminoacetophenone (AAP). Early detection of ATA before the second fermentation in sparkling wines (SWs) is crucial for producing high-quality products. Climate change-induced droughts significantly impact agriculture, including grape farming, particularly in vineyards with shallow soils and reduced available water capacity (AWC). This study examined the relationship between AWC and ATA in base wines (BWs) intended for SW production. Ten vineyards were classified into three AWC categories (low, medium, and high). Hydric stress levels were monitored over two growing seasons to explore their effects on vegeto-productive behavior and AAP development. During the first vintage, drought conditions led to potentially ATA-tainted BWs across all AWC classes. The impact varied with AWC, with low-AWC vineyards experiencing higher stress and producing BWs with elevated AAP levels and vegeto-productive imbalance. In contrast, the following season had unusual rainfall, resulting in some potentially ATA-affected BWs, but no significant differences in AAP content or vegeto-productive balance among the AWC classes were observed. In conclusion, grapevines on low-AWC soils are at a higher risk of producing faulty BWs, particularly in dry vintages.
(© 2024 The Author(s). Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)
Databáze: MEDLINE
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