Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines
| Autor: | Ernesto Franco-Luesma, Purificación Fernández-Zurbano, Jordi Ballester, María-Pilar Sáenz-Navajas, Vicente Ferreira, Arancha De La Fuente Blanco, Dominique Valentin, Heber Rodrigues |
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| Přispěvatelé: | Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Instituto de Ciencias de la Vid y el Vino (ICVV), Universidad de La Rioja (UR), AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Institut Universitaire de la Vigne et du Vin 'Jules Guyot' (IUVV Jules Guyot), Université de Bourgogne (UB), Burgundy Regional Conseil, Bureau Interprofessionnel des Vins de Bourgogne, France, Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq), Spanish Ministry of Economy and Competitiveness (MINECO), Conselho Nacional de Desenvolvimento Científico e Tecnológico (Brasil), Conseil Régional de Bourgogne, Ministerio de Economía y Competitividad (España), Rodrigues, Heber, Sáenz-Navajas, María-Pilar, Fernández-Zurbano, Purificación, Ferreira, Vicente, De-La-Fuente-Blanco, Arancha, Centre National de la Recherche Scientifique (CNRS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), Universidad de La Rioja (UR)-Consejo Superior de Investigaciones Científicas [Spain] (CSIC), Rodrigues, Heber [0000-0001-7162-5903], Sáenz-Navajas, María-Pilar [0000-0001-7225-2272], Fernández-Zurbano, Purificación [0000-0002-4516-9534], Ferreira, Vicente [0000-0002-4353-2483], De-La-Fuente-Blanco, Arancha [0000-0002-4093-900X], Centre des Sciences du Goût et de l'Alimentation [Dijon] ( CSGA ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique ( CNRS ), Instituto de Ciencias de la Vid y el Vino ( ICVV ), Universidad de La Rioja ( UR ), Institut Universitaire de la Vigne et du Vin 'Jules Guyot' ( IUVV Jules Guyot ), Université de Bourgogne ( UB ) |
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
White wines
Gas-chromatography Sensory system Wine perception Chardonnay Terroir Vineyard Analytical Chemistry Aquatic organisms 0404 agricultural biotechnology Methanethiol River bank [SDV.IDA]Life Sciences [q-bio]/Food engineering Chablis Food science Copper levels Aroma Minerality Solid-phase extraction Viticulture biology Perceived minerality Chemistry digestive oral and skin physiology Shellfish aroma [ SDV.IDA ] Life Sciences [q-bio]/Food engineering food and beverages 04 agricultural and veterinary sciences General Medicine biology.organism_classification Norisoprenoids 040401 food science Smell Volatile compounds Wine tasting Food Science Experts |
| Zdroj: | Food Chemistry Food Chemistry, Elsevier, 2017, 230, pp.553-562. ⟨10.1016/j.foodchem.2017.03.036⟩ Zaguán. Repositorio Digital de la Universidad de Zaragoza instname Digital.CSIC. Repositorio Institucional del CSIC Food Chemistry, Elsevier, 2017, 230, pp.553-562. 〈10.1016/j.foodchem.2017.03.036〉 |
| ISSN: | 0308-8146 |
| Popis: | The goal of this work was to evaluate the effect of vineyard position on the minerality of wines and to establish relationships between minerality scores, sensory descriptors and chemical composition. Sensory analyses included minerality rating and free description performed by wine professionals under two conditions: orthonasal olfaction alone and global tasting. Chemical characterization included analysis of major and minor volatile compounds, volatile sulphur compounds, mercaptans, metals, anions and cations. Results showed a significant effect of the river bank on wine minerality scores only in the orthonasal olfaction condition, samples from the left being more mineral than those from the right bank. Methanethiol, involved in shellfish aroma, was significantly higher in wines from the left (more mineral) than from the right bank. Contrary, copper levels, related to lower levels of free MeSH, and norisoprenoids, responsible for white fruit and floral aromas, were higher in wines from the right bank (less mineral). This work was funded by Burgundy Regional Conseil, Bureau Interprofessionnel des Vins de Bourgogne, France and Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), programa “Ciência sem Fronteiras”, Brazil. M.P.S.N. and E.F.L acknowledges the Spanish Ministry of Economy and Competitiveness (MINECO) for her postdoctoral (Formación Posdoctoral 2013 and Juan de la Cierva Incorporación 2015) and predoctoral fellowship, respectively |
| Databáze: | OpenAIRE |
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