Changes in Red Wine Composition during Bottle Aging: Impacts of Grape Variety, Vineyard Location, Maturity, and Oxygen Availability during Aging

Autor: Guillaume Antalick, John Blackman, Leigh Schmidtke, Katja Suklje, Andrew C. Clark, Douglas N. Rutledge, Xinyi Zhang, Nikolaos Kontoudakis
Přispěvatelé: Charles Sturt University [Australia], Paris-Saclay Food and Bioproduct Engineering (SayFood), AgroParisTech-Université Paris-Saclay-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), collabinternat
Jazyk: angličtina
Rok vydání: 2020
Předmět:
0106 biological sciences
business.product_category
Time Factors
Food Handling
Wine
Acetaldehyde
Sulfides
01 natural sciences
Vineyard
Wine color
grape maturity
chemistry.chemical_compound
Linalool
[CHIM.ANAL]Chemical Sciences/Analytical chemistry
[MATH.MATH-ST]Mathematics [math]/Statistics [math.ST]
Bottle
grape variety
oxygen availability
Harvest
Vitis
2. Zero hunger
Methional
red wine composition evolution
010401 analytical chemistry
fungi
food and beverages
[SDV.SA.AEP]Life Sciences [q-bio]/Agricultural sciences/Agriculture
economy and politics
General Chemistry
0104 chemical sciences
Metrics & More Article Recommendations vineyard location
Flavoring Agents
Oxygen
Horticulture
chemistry
Pyrones
Fruit
Environmental science
General Agricultural and Biological Sciences
business
Compositional data
Norisoprenoids
010606 plant biology & botany
Zdroj: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2020, 68 (47), pp.13331-13343. ⟨10.1021/acs.jafc.9b07164⟩
Charles Sturt University
ISSN: 0021-8561
1520-5118
DOI: 10.1021/acs.jafc.9b07164⟩
Popis: International audience; 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.
Databáze: OpenAIRE
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