How distinctive are ‘Gewürztraminer’ vineyard terroirs in South Tyrol for wine production? A metabolomics-based approach
Vitis vinifera L. ‘Gewürztraminer’ produces distinctive, aromatic wines that are strongly influenced by their terroir. This metabolomic study used a data-driven approach, including Principal Component Analysis (PCA) and Multifactorial Analysis (MFA), to correlate a quali-quantitative multivariate co...
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Elsevier
2024-12-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154324003351 |
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| author | Gavin Duley Carlo G. Ferretti Ksenia Morozova Edoardo Longo Sebastian Imperiale Yubin Ding Simone Poggesi Matteo Scampicchio Emanuele Boselli |
| author_facet | Gavin Duley Carlo G. Ferretti Ksenia Morozova Edoardo Longo Sebastian Imperiale Yubin Ding Simone Poggesi Matteo Scampicchio Emanuele Boselli |
| author_sort | Gavin Duley |
| collection | DOAJ |
| description | Vitis vinifera L. ‘Gewürztraminer’ produces distinctive, aromatic wines that are strongly influenced by their terroir. This metabolomic study used a data-driven approach, including Principal Component Analysis (PCA) and Multifactorial Analysis (MFA), to correlate a quali-quantitative multivariate concept of terroir (including soil characteristics, and altitude) with sensory, phenolic, antioxidant, and volatile profiles of wines. The study analyzed wines from seven ‘Gewürztraminer’ vineyards, chosen to minimize the variability due to climate differences. Based on the soil data, the vineyards were clustered into two distinct groups: clay silicate (Group A) and dolomitic (Group B) soils. Group A exhibited lower levels of aromatic compounds such as linalool and higher levels of phenolic compounds such as gallocatechin than Group B. These findings indicate that even small changes in terroir within the same region can significantly impact the chemical, functional (antioxidant), and sensory properties of ‘Gewürztraminer’ wines, highlighting the importance of terroir in wine production. Statistical analyses confirmed the significance of these correlations (p < 0.05), highlighting the need for further research into the intricate relationship between terroir and wine quality. |
| format | Article |
| id | doaj-art-b3ae05fb2c3441cbb0eb8d29d3f31f13 |
| institution | Kabale University |
| issn | 2666-1543 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-b3ae05fb2c3441cbb0eb8d29d3f31f132024-12-16T05:37:15ZengElsevierJournal of Agriculture and Food Research2666-15432024-12-0118101298How distinctive are ‘Gewürztraminer’ vineyard terroirs in South Tyrol for wine production? A metabolomics-based approachGavin Duley0Carlo G. Ferretti1Ksenia Morozova2Edoardo Longo3Sebastian Imperiale4Yubin Ding5Simone Poggesi6Matteo Scampicchio7Emanuele Boselli8Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100, Bolzano, ItalyGIR Geo Identity Research, 39100, Bolzano, ItalyFaculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100, Bolzano, Italy; Corresponding author.Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100, Bolzano, ItalyFaculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100, Bolzano, ItalyFaculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100, Bolzano, ItalyFaculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100, Bolzano, Italy; Food Experience and Sensory Testing (Feast) Lab, School of Food Technology and Natural Science, Massey University, Palmerston North 4410, New ZealandFaculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100, Bolzano, ItalyFaculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100, Bolzano, ItalyVitis vinifera L. ‘Gewürztraminer’ produces distinctive, aromatic wines that are strongly influenced by their terroir. This metabolomic study used a data-driven approach, including Principal Component Analysis (PCA) and Multifactorial Analysis (MFA), to correlate a quali-quantitative multivariate concept of terroir (including soil characteristics, and altitude) with sensory, phenolic, antioxidant, and volatile profiles of wines. The study analyzed wines from seven ‘Gewürztraminer’ vineyards, chosen to minimize the variability due to climate differences. Based on the soil data, the vineyards were clustered into two distinct groups: clay silicate (Group A) and dolomitic (Group B) soils. Group A exhibited lower levels of aromatic compounds such as linalool and higher levels of phenolic compounds such as gallocatechin than Group B. These findings indicate that even small changes in terroir within the same region can significantly impact the chemical, functional (antioxidant), and sensory properties of ‘Gewürztraminer’ wines, highlighting the importance of terroir in wine production. Statistical analyses confirmed the significance of these correlations (p < 0.05), highlighting the need for further research into the intricate relationship between terroir and wine quality.http://www.sciencedirect.com/science/article/pii/S2666154324003351AuthenticityTerroirLC-MSGC×GC-MSSensory analysisAntioxidants |
| spellingShingle | Gavin Duley Carlo G. Ferretti Ksenia Morozova Edoardo Longo Sebastian Imperiale Yubin Ding Simone Poggesi Matteo Scampicchio Emanuele Boselli How distinctive are ‘Gewürztraminer’ vineyard terroirs in South Tyrol for wine production? A metabolomics-based approach Journal of Agriculture and Food Research Authenticity Terroir LC-MS GC×GC-MS Sensory analysis Antioxidants |
| title | How distinctive are ‘Gewürztraminer’ vineyard terroirs in South Tyrol for wine production? A metabolomics-based approach |
| title_full | How distinctive are ‘Gewürztraminer’ vineyard terroirs in South Tyrol for wine production? A metabolomics-based approach |
| title_fullStr | How distinctive are ‘Gewürztraminer’ vineyard terroirs in South Tyrol for wine production? A metabolomics-based approach |
| title_full_unstemmed | How distinctive are ‘Gewürztraminer’ vineyard terroirs in South Tyrol for wine production? A metabolomics-based approach |
| title_short | How distinctive are ‘Gewürztraminer’ vineyard terroirs in South Tyrol for wine production? A metabolomics-based approach |
| title_sort | how distinctive are gewurztraminer vineyard terroirs in south tyrol for wine production a metabolomics based approach |
| topic | Authenticity Terroir LC-MS GC×GC-MS Sensory analysis Antioxidants |
| url | http://www.sciencedirect.com/science/article/pii/S2666154324003351 |
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