Academic Journal
Chemical Characterization of Sauvignon Blanc Wines from Three Cold-Climate-Growing Areas of Chile
| العنوان: | Chemical Characterization of Sauvignon Blanc Wines from Three Cold-Climate-Growing Areas of Chile |
|---|---|
| المؤلفون: | Javiera Rojas, Claudia Viacava, Cristina Ubeda, Álvaro Peña-Neira, Italo F. Cuneo, Nathalie Kuhn, Alejandro Cáceres-Mella |
| المصدر: | Foods, Vol 13, Iss 13, p 1991 (2024) |
| بيانات النشر: | MDPI AG, 2024. |
| سنة النشر: | 2024 |
| المجموعة: | LCC:Chemical technology |
| مصطلحات موضوعية: | Sauvignon Blanc, phenolic compounds, wines, aromatic compounds, geographical area, Chemical technology, TP1-1185 |
| الوصف: | The influence of the geographical location on the chemical composition of commercial Sauvignon Blanc wines was investigated. The assay was carried out on Sauvignon Blanc wines from three cold-climate valleys in Central Chile, Casablanca, Leyda, and San Antonio. The analyses revealed clear variations in some chemical parameters, especially in titratable acidity, which was higher in the geographical areas closest to the Pacific Ocean, such as the Leyda and San Antonio valleys. Regarding the composition of low-molecular-weight phenolic compounds, 17 compounds were found, and the results show that the Casablanca valley exhibits a greater abundance of monomeric flavanols, such as (+)-catechin, whereas the Leyda valley shows a higher abundance in flavonols and phenolic acids esterified with tartaric acid. Concerning the aromatic compound profile, the wines from the Casablanca valley showed a greater abundance of esters, C13 norisoprenoids, and some terpenes. The PLS-DA analysis revealed some differences, especially between wines from Casablanca and Leyda, demonstrating that the difference in the chemical composition of the wines was influenced by the geographical area. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2304-8158 |
| Relation: | https://www.mdpi.com/2304-8158/13/13/1991; https://doaj.org/toc/2304-8158 |
| DOI: | 10.3390/foods13131991 |
| URL الوصول: | https://doaj.org/article/68229df616634b27a4ed752fb37751bc |
| رقم الانضمام: | edsdoj.68229df616634b27a4ed752fb37751bc |
| قاعدة البيانات: | Directory of Open Access Journals |
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