TY - JOUR
T1 - Changes in red wine composition during bottle aging
T2 - Impacts of grape variety, vineyard location, maturity, and oxygen availability during aging
AU - Zhang, Xinyi
AU - Kodoudakis, Nickos
AU - Suklje, Katja
AU - Antalick, Guillaume
AU - Blackman, John
AU - Rutledge, Douglas
AU - Schmidtke, Leigh
AU - Clark, Andrew
N1 - Includes bibliographical references
PY - 2020/2/18
Y1 - 2020/2/18
N2 - 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, SO2, 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.
AB - 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, SO2, 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.
KW - Vineyard location
KW - Grape variety
KW - Grape maturity
KW - Oxygen availability
KW - Red wine composition evolution
U2 - 10.1021/acs.jafc.9b07164
DO - 10.1021/acs.jafc.9b07164
M3 - Article
C2 - 32066244
SN - 0021-8561
VL - 68
SP - 13331
EP - 13343
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 47
ER -