Analytical Differentiation of Wines from Three Terroirs Located in a Warm Winegrowing Area Based on Their Volatilome
This research aims to identify aroma compounds, their combinations, and statistical relationships to classify and characterize wines produced in small, defined areas known as “terroirs”, which share edaphoclimatic characteristics grape varieties, viticultural practices, harvest timing, and winemakin...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/30/2/238 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832587865318490112 |
|---|---|
| author | José Miguel Fuentes-Espinosa Raquel Muñoz-Castells Jaime Moreno-García Teresa García-Martínez Juan Carlos Mauricio Juan Moreno |
| author_facet | José Miguel Fuentes-Espinosa Raquel Muñoz-Castells Jaime Moreno-García Teresa García-Martínez Juan Carlos Mauricio Juan Moreno |
| author_sort | José Miguel Fuentes-Espinosa |
| collection | DOAJ |
| description | This research aims to identify aroma compounds, their combinations, and statistical relationships to classify and characterize wines produced in small, defined areas known as “terroirs”, which share edaphoclimatic characteristics grape varieties, viticultural practices, harvest timing, and winemaking processes. The goal is to deepen the understanding of the relationship between the terroir and wine typicity. This study analyzed the contents based on enological parameters, the major and minor volatile compounds of the young wines produced in three wineries across two vintages, using the Pedro Ximenez white grape variety cultivated in different terroirs within the same quality zone. Statistical tools, such as Multiple Variable Analysis (MVA) and Principal Component Analysis (PCA), were employed to identify significant differences in the volatilomes of wines. PCA effectively differentiated wines from each terroir and vintage using scores from the first two principal components, calculated based on the absolute concentrations of 12 major volatile compounds and 3 polyols. Conversely, PCA based on the concentrations of 52 minor volatile compounds showed a strong ability to classify wines by vintage year. The minor volatile contents of wines from 2 vintages, grouped into 9 chemical families, provide distinct fingerprints that enable wines to be distinguished by terroir. The results underscore the chemical basis underlying terroir typicity in a production zone within a warm Protected Denomination of Origin (PDO). |
| format | Article |
| id | doaj-art-8cca0771c5ad4e05a75a1f66f047f701 |
| institution | Kabale University |
| issn | 1420-3049 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj-art-8cca0771c5ad4e05a75a1f66f047f7012025-01-24T13:43:13ZengMDPI AGMolecules1420-30492025-01-0130223810.3390/molecules30020238Analytical Differentiation of Wines from Three Terroirs Located in a Warm Winegrowing Area Based on Their VolatilomeJosé Miguel Fuentes-Espinosa0Raquel Muñoz-Castells1Jaime Moreno-García2Teresa García-Martínez3Juan Carlos Mauricio4Juan Moreno5Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Córdoba, 14014 Córdoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Córdoba, 14014 Córdoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Córdoba, 14014 Córdoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Córdoba, 14014 Córdoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Córdoba, 14014 Córdoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Córdoba, 14014 Córdoba, SpainThis research aims to identify aroma compounds, their combinations, and statistical relationships to classify and characterize wines produced in small, defined areas known as “terroirs”, which share edaphoclimatic characteristics grape varieties, viticultural practices, harvest timing, and winemaking processes. The goal is to deepen the understanding of the relationship between the terroir and wine typicity. This study analyzed the contents based on enological parameters, the major and minor volatile compounds of the young wines produced in three wineries across two vintages, using the Pedro Ximenez white grape variety cultivated in different terroirs within the same quality zone. Statistical tools, such as Multiple Variable Analysis (MVA) and Principal Component Analysis (PCA), were employed to identify significant differences in the volatilomes of wines. PCA effectively differentiated wines from each terroir and vintage using scores from the first two principal components, calculated based on the absolute concentrations of 12 major volatile compounds and 3 polyols. Conversely, PCA based on the concentrations of 52 minor volatile compounds showed a strong ability to classify wines by vintage year. The minor volatile contents of wines from 2 vintages, grouped into 9 chemical families, provide distinct fingerprints that enable wines to be distinguished by terroir. The results underscore the chemical basis underlying terroir typicity in a production zone within a warm Protected Denomination of Origin (PDO).https://www.mdpi.com/1420-3049/30/2/238wineterroirvolatile compoundsstatistical analysis |
| spellingShingle | José Miguel Fuentes-Espinosa Raquel Muñoz-Castells Jaime Moreno-García Teresa García-Martínez Juan Carlos Mauricio Juan Moreno Analytical Differentiation of Wines from Three Terroirs Located in a Warm Winegrowing Area Based on Their Volatilome Molecules wine terroir volatile compounds statistical analysis |
| title | Analytical Differentiation of Wines from Three Terroirs Located in a Warm Winegrowing Area Based on Their Volatilome |
| title_full | Analytical Differentiation of Wines from Three Terroirs Located in a Warm Winegrowing Area Based on Their Volatilome |
| title_fullStr | Analytical Differentiation of Wines from Three Terroirs Located in a Warm Winegrowing Area Based on Their Volatilome |
| title_full_unstemmed | Analytical Differentiation of Wines from Three Terroirs Located in a Warm Winegrowing Area Based on Their Volatilome |
| title_short | Analytical Differentiation of Wines from Three Terroirs Located in a Warm Winegrowing Area Based on Their Volatilome |
| title_sort | analytical differentiation of wines from three terroirs located in a warm winegrowing area based on their volatilome |
| topic | wine terroir volatile compounds statistical analysis |
| url | https://www.mdpi.com/1420-3049/30/2/238 |
| work_keys_str_mv | AT josemiguelfuentesespinosa analyticaldifferentiationofwinesfromthreeterroirslocatedinawarmwinegrowingareabasedontheirvolatilome AT raquelmunozcastells analyticaldifferentiationofwinesfromthreeterroirslocatedinawarmwinegrowingareabasedontheirvolatilome AT jaimemorenogarcia analyticaldifferentiationofwinesfromthreeterroirslocatedinawarmwinegrowingareabasedontheirvolatilome AT teresagarciamartinez analyticaldifferentiationofwinesfromthreeterroirslocatedinawarmwinegrowingareabasedontheirvolatilome AT juancarlosmauricio analyticaldifferentiationofwinesfromthreeterroirslocatedinawarmwinegrowingareabasedontheirvolatilome AT juanmoreno analyticaldifferentiationofwinesfromthreeterroirslocatedinawarmwinegrowingareabasedontheirvolatilome |