Rodrigues Heber, Sáenz-Navajas María-Pilar, Franco-Luesma Ernesto, Valentin Dominique, Fernández-Zurbano Purificación, Ferreira Vicente, De La Fuente Blanco Arancha, Ballester Jordi
Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Université de Bourgogne Franche-Comté, 21000 Dijon, France.
Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain.
Food Chem. 2017 Sep 1;230:553-562. doi: 10.1016/j.foodchem.2017.03.036. Epub 2017 Mar 10.
The goal of this work was to evaluate the effect of vineyard position on the minerality of wines and to establish relationships between minerality scores, sensory descriptors and chemical composition. Sensory analyses included minerality rating and free description performed by wine professionals under two conditions: orthonasal olfaction alone and global tasting. Chemical characterization included analysis of major and minor volatile compounds, volatile sulphur compounds, mercaptans, metals, anions and cations. Results showed a significant effect of the river bank on wine minerality scores only in the orthonasal olfaction condition, samples from the left being more mineral than those from the right bank. Methanethiol, involved in shellfish aroma, was significantly higher in wines from the left (more mineral) than from the right bank. Contrary, copper levels, related to lower levels of free MeSH, and norisoprenoids, responsible for white fruit and floral aromas, were higher in wines from the right bank (less mineral).
这项工作的目标是评估葡萄园位置对葡萄酒矿物质含量的影响，并建立矿物质评分、感官描述符和化学成分之间的关系。感官分析包括由葡萄酒专业人士在两种条件下进行的矿物质评级和自由描述：仅通过鼻腔嗅觉和整体品尝。化学表征包括对主要和次要挥发性化合物、挥发性硫化合物、硫醇、金属、阴离子和阳离子的分析。结果表明，仅在鼻腔嗅觉条件下，河岸对葡萄酒矿物质评分有显著影响，左岸的样品比右岸的样品矿物质含量更高。与贝类香气有关的甲硫醇在左岸（矿物质含量更高）的葡萄酒中显著高于右岸。相反，与较低水平的游离甲硫醇相关的铜含量以及产生白果和花香的类异戊二烯在右岸（矿物质含量较低）的葡萄酒中较高。
