Volatile composition and sensory properties of wines from vineyards affected by iron chlorosis
| Autor: | María Rosa González, Ramón Sánchez, Laura Medina-Trujillo, Encarnación Fernández-Fernández, José Manuel Rodríguez-Nogales, Pedro Martín |
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| Rok vydání: | 2021 |
| Předmět: |
Wine
Anemia Hypochromic Volatile Organic Compounds Chlorosis Farms biology Chemistry Iron food and beverages General Medicine biology.organism_classification Iron stress Vineyard Analytical Chemistry Horticulture Fruit Odorants Iron deficient Humans Composition (visual arts) Vitis Iron deficiency (plant disorder) Aroma Food Science |
| Zdroj: | Food chemistry. 369 |
| ISSN: | 1873-7072 |
| Popis: | Recent studies have shown that mild to moderate iron chlorosis can have positive effects on grape quality potential, including volatile profile. The main objective of this work was to investigate, for the first time, how moderate iron stress in grapevines affects the presence of volatile organic compounds (VOCs) in wines. The study was carried out during 2018-2019 seasons, in 20 Tempranillo vineyard subzones with different degree of iron deficiency, located in Ribera del Duero (North-Central Spain). The results showed that moderate iron stress increased in wines the concentrations of VOCs associated with floral notes, such as 2-phenylacetaldehyde, 2-phenylethanol and 2-phenylethyl acetate, while reducing the presence of C6-alcohols, responsible for green-herbaceous aroma. A favourable reduction of pH and a betterment of parameters related to colour were detected in wines from iron deficient subzones. Chlorosis incidence was associated to improvements in wine sensory attributes as layer intensity, black fruit and aroma intensity. |
| Databáze: | OpenAIRE |
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