Fuentes-Espinosa José Miguel, Muñoz-Castells Raquel, Moreno-García Jaime, García-Martínez Teresa, Mauricio Juan Carlos, Moreno Juan
Department of Agricultural Chemistry, Edaphology and Microbiology, Marie Curie (C3) and Severo Ochoa (C6) Buildings, Agrifood Campus of International Excellence CeiA3, University of Córdoba, Ctra. N-IV-A, km 396, 14014 Córdoba, Spain.
Molecules. 2025 Jul 16;30(14):2982. doi: 10.3390/molecules30142982.
This study investigated young white wines produced during the 2021 and 2022 vintages from Pedro Ximénez grapes cultivated in three different terroirs within a high-quality production zone. The general oenological parameters were significantly influenced by vintage and terroir ( ≤ 0.001), with ethanol and reducing sugars specifically affected by the terroir and its interaction with the vintage. Multivariate analysis of major and minor volatile compounds enabled the characterization of terroir-specific volatile profiles. However, principal component analysis (PCA) grouped samples by vintage rather than terroir. Ethyl esters of medium- and long-chain fatty acids and certain acetates of higher alcohols were the most discriminant volatiles and were proposed as key compounds for differentiating wines by terroir and vintage. These findings underscore the influence of the terroir on the volatilome and support its relevance in defining wine typicity and quality.
本研究调查了2021年和2022年葡萄收获季，由种植在优质产区内三个不同风土条件下的佩德罗·希梅内斯葡萄酿造的年轻白葡萄酒。一般葡萄酒酿造参数受年份和风土条件显著影响（≤0.001），乙醇和还原糖尤其受风土条件及其与年份的相互作用影响。对主要和次要挥发性化合物的多变量分析能够确定特定风土条件下的挥发性特征。然而，主成分分析（PCA）是按年份而非风土条件对样本进行分组。中长链脂肪酸乙酯和某些高级醇的醋酸酯是最具区分性的挥发性化合物，并被提议作为按风土条件和年份区分葡萄酒的关键化合物。这些发现强调了风土条件对挥发物组的影响，并支持其在定义葡萄酒典型性和品质方面的相关性。
