Chemical and sensory profile of nonconventional white wines from two different grape clones

IF 1.6 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Sensory Studies Pub Date : 2024-06-21 DOI:10.1111/joss.12934

Luiza Mazon-Freitas, Thalita Isabel Assumpção, Stevan Grützmann Arcari, Vivian Maria Burin

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Abstract

The present study aimed to characterize chemical and sensorial composition of Goethe wines from Goethe Grape's Valley Geographical Indication, Brazil. The wine samples were made from Goethe Clássica grape and its spontaneous clone, Goethe Primo, grown in two different micro-regions located in the GI territory (2022 and 2023 vintages). Samples were produced by microvinification process and evaluated for classic oenological parameters, antioxidant activity, total polyphenol, organic acids, and sensory descriptive analysis. The results demonstrated that Goethe Clássica wines presented highest browning index, total acidity, antioxidant activity, and total phenolic content in both consecutive vintages. Moreover, in both vintages, the major organic acid in all Goethe wines was malic acid. The wine sensory analysis allowed the accomplishment of the sensorial attributes and its intensities previously unknown in the literature. The overall data afford new insights related to the impact of grape's genetic differences on wine sensorial and chemical characteristics.

Practical Applications

This research supports evidence for the relationship between chemical and sensory properties of wine and the sensorial differences in wines due to grape clonal variation. Moreover, the present study detailed the chemical and sensory profiles of wines derived from two different Goethe grape clones, a variety considered nonconventional for winemakers. Overall, the results of this research might be beneficial not only for the producers who are exploring novel or less prevalent wine grape varieties but also to the beverage industry more comprehension through genetic differences influencing wine quality and sensory perceptions.

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两种不同克隆葡萄酿制的非常规白葡萄酒的化学和感官特征

本研究旨在分析巴西歌德葡萄谷地理标志葡萄酒的化学成分和感官成分。葡萄酒样品由歌德 Clássica 葡萄及其自发克隆的歌德 Primo 酿制而成，分别生长在歌德葡萄谷地理标志的两个不同微区（2022 和 2023 年）。样品由微量酿造工艺制成，并进行了传统酿酒参数、抗氧化活性、总多酚、有机酸和感官描述性分析评估。结果表明，歌德 Clássica 葡萄酒在两个连续年份中的褐变指数、总酸度、抗氧化活性和总酚含量都是最高的。此外，在这两个年份中，歌德葡萄酒的主要有机酸都是苹果酸。通过葡萄酒感官分析，获得了文献中之前未知的感官属性及其强度。总体数据提供了葡萄基因差异对葡萄酒感官和化学特性影响的新见解。实际应用本研究证明了葡萄酒化学和感官特性之间的关系，以及葡萄克隆差异导致的葡萄酒感官差异。此外，本研究还详细分析了两种不同歌德克隆葡萄酿造的葡萄酒的化学和感官特征。总之，这项研究的结果不仅对探索新葡萄品种或不太流行的酿酒葡萄品种的生产者有益，而且通过基因差异对葡萄酒质量和感官的影响，对饮料行业的理解也大有裨益。

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来源期刊

Journal of Sensory Studies 工程技术-食品科技

CiteScore

3.80

自引率

20.00%

发文量

审稿时长

18-36 weeks

期刊介绍： The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.