Journal ArticleDOI
Varietal and Geographic Classification of French Red Wines in Terms of Elements, Amino Acids and Aromatic Alcohols
TLDR
In this article, the differences between wines related to their different geographic and varietal origins have been made from the results of statistical analyses: F statistic, principal component analysis (PCA) and stepwise discriminant analysis (SDA).Abstract:
Thirty-four French red wines from three regions already studied for their anthocyanin and flavonoid constituents have been further analysed for elements, amino acids and aromatic alcohols. An interpretation of the differences between wines related to their different geographic and varietal origins has been made from the results of statistical analyses: F statistic, principal component analysis (PCA) and stepwise discriminant analysis (SDA).
Wine samples produced near Bordeaux were found to be characterised by higher rubidium and lower lithium and calcium concentrations. Differences between wine samples made from the same grape variety or produced in the same region are mainly related to differences in potassium and ash contents. The PCA demonstrates that the concentration of most amino acids in wines is mainly a function of the technology used in wine production. Moreover, it shows that the concentration of proline, hydroxyproline and ethanolamine are generally lower in wines prepared from Carignan, Cinsault and Grenache grapes than in wines from Cabernet Franc, Cabernet Sauvignon or Merlot grapes. Finally, it shows clear differences between wines according to the latitude of the production centre. These differences correspond to increasing total nitrogen content from south to north, ie Narbonne and Bordeaux versus Angers.
In discriminant analysis Bordeaux wines were characterised by high rubidium and low arginine concentrations, Angers wines by a lower arginine content and Narbonne wines by their abundance of magnesium and deficiency of ethanolamine.read more
Citations
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Journal ArticleDOI
Implications of nitrogen nutrition for grapes, fermentation and wine
Sally-Jean Bell,Paul A. Henschke +1 more
TL;DR: In this article, the impacts of nitrogen addition in the vineyard and winery, and establishes the effects that nitrogen has on grape berry and wine composition and the sensory attributes of wine.
Journal ArticleDOI
Determining wine aroma from compositional data
I.L. Francis,J.L. Newton +1 more
TL;DR: In this paper, the authors provide an overview of the current understanding of relationships between wine sensory properties and volatile chemical composition through a discussion of recent studies where accurate, precise chemical data have been obtained for compounds shown by quantitative gas chromatography-olfactometry (GC/O) to be odour active in a sample.
Influence of nitrogen compounds in grapes on aroma compounds of wines
Adolf Rapp,Giuseppe Versini +1 more
TL;DR: In this paper, a distinction is made among primary or grape aroma: aroma compounds as they occur in the undamaged plant cells of the grape; (2) secondary grape aroma, formed during the processing of the grapes (crushing, pressing, skin contact) and by chemical, enzymatic-chemical, and thermal reactions in grape must; (3) fermentation and maturation bouquet: caused by chemical reactions during maturation of the wine.
Journal ArticleDOI
The Quality of Grapes and Wine in Relation to Geography: Notions of Terroir at Various Scales
TL;DR: In this article, the combination of spatial modelling and geographical information system (GIS) data can update the concept of terroir provided the area, scale and resolution of each so-called terroIR unit are more carefully specified and fully related to viticultural data.
Journal ArticleDOI
Relationship between Varietal Amino Acid Profile of Grapes and Wine Aromatic Composition. Experiments with Model Solutions and Chemometric Study
TL;DR: Partial least-squares regression models confirm that amino acid composition explains a high proportion of the variance in the volatile composition and show that the relationship between both sets of variables is highly multivariate.
References
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Journal ArticleDOI
Chromatography of Amino Acids on Sulfonated Polystyrene Resins. An Improved System
TL;DR: A systematic study has been made of the separations of amino acids by elution analysis on columns of synthetic ion exchange resins, demonstrating that synthetic resins are capable of separating most of the common amino acids from one another.
Journal ArticleDOI
Wine phenolics—analysis of low molecular weight components by high performance liquid chromatography
TL;DR: In this paper, low molecular weight phenolic compounds were separated by high performance liquid chromatography on hydrocarbon-bonded reverse phase packings, with a water-methanol elution gradient.
Journal ArticleDOI
Varietal and geographic classification of French red wines in terms of pigments and flavonoid compounds
TL;DR: Thirty-four French red wines originating from six different grape varieties and three different production areas were analysed in duplicate for anthocyanins, ten flavonoids and three colour parameters, F-statistics, principal component analysis and stepwise discriminant analysis were used to identify and to explain differences among samples.
Journal ArticleDOI
Classification of wines according to type and region based on their composition = Klassifikation von Weinen nach Typ und Weingegend auf Grund ihrer Zusammensetzung
TL;DR: In this paper, the authors used trace element analysis to classify 51 Riesling wines produced in two different regions of West Germany, i.e. the Mosel and Rhein-Pfalz districts.
Journal Article
Further Studies on Proline Concentration in Grapes and Wines
Cornelius S. Ough,R. M. Stashak +1 more
TL;DR: In this paper, the relationship of sugar accumulation to proline accumulation in grape berries was demonstrated for four grape varieties, including Cabernet Sauvignon, and showed that grape berries accumulate proline at a faster rate and at lower total nitrogen levels than other varieties tested.