RT info:eu-repo/semantics/article
T1 Volatile composition and sensory properties of wines from vineyards affected by iron chlorosis
A1 Martín Peña, Pedro
A1 González García, María Rosa
A1 Medina Trujillo, Laura
A1 Fernández Fernández, Encarnación
A1 Rodríguez Nogales, José Manuel
A1 Sánchez, Ramón
K1 Vinos y vinificación
K1 Viticultura
K1 Tempranillo
K1 Vitis vinifera
K1 Aroma
K1 Nutritional stress
K1 3103.01 Producción de Cultivos
K1 3309.29 Vino
AB 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.
PB Elsevier
SN 1873-7072
YR 2022
FD 2022
LK https://uvadoc.uva.es/handle/10324/67387
UL https://uvadoc.uva.es/handle/10324/67387
LA eng
NO Food Chemistry, February 2022, vol. 369
NO Producción Científica
DS UVaDOC
RD 24-nov-2024