Sensory analysis of Ontario Riesling wines from various water status zones
| Autor: | James J. Willwerth, Andrew G. Reynolds, Isabelle Lesschaeve |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Vine
multivariate statistics Growing season Leaf water Horticulture Biology Vineyard Sensory analysis 040501 horticulture sensory analysis lcsh:Agriculture 0404 agricultural biotechnology Vine water status lcsh:Botany precision viticulture Terroir Wine terroir lcsh:S 04 agricultural and veterinary sciences 040401 food science lcsh:QK1-989 Precision viticulture 0405 other agricultural sciences Food Science |
| Zdroj: | OENO One, Vol 52, Iss 2 (2018) |
| ISSN: | 2494-1271 |
| Popis: | Aims: Determinants of the terroir effect in Riesling were sought by choosing vine water status as a major factor. It was hypothesized that consistent water status zones could be identified within vineyards, and, differences in wine sensory attributes could be related to vine water status.Methods and results: To test our hypothesis, 10 Riesling vineyards representative of each Ontario Vintners Quality Alliance sub-appellation were selected. Vineyards were delineated using global positioning systems and 75 to 80 sentinel vines were geo-referenced within a sampling grid for data collection. During 2005 to 2007, vine water status measurements [leaf water potential (ψ)] were collected bi-weekly from a subset of these sentinel vines. Vines were categorized into “low” and “high” leaf ψ zones within each vineyard through use of geospatial maps and replicate wines were made from each zone. Wines from similar leaf ψ zones had comparable sensory properties ascertained through sorting tasks and multidimensional scaling (2005, 2006). Descriptive analysis further indicated that water status affected wine sensory profiles, and attributes differed for wines from discrete leaf ψ zones. Multivariate analyses associated specific sensory attributes with wines of different leaf ψ zones. Several attributes differed between leaf ψ zones within multiple vineyard sites despite different growing seasons. Wines produced from vines with leaf ψ >-1.0 MPa had highest vegetal aromas whereas those with leaf ψ |
| Databáze: | OpenAIRE |
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