Review Reports

Round 1

Reviewer 1 Report

Comments and Suggestions for Authors

In the article entitled “Potential of different eighteen grapevine genotypes to produce 2 wines in a hot region: first insights into volatile and sensory 3 profiles” the authors have carried out a study of aromatic compounds, as well as sensory analysis, of wine obtained from varieties located in warmer regions of Portugal.

Climate change is a fact that is becoming more and more widespread and that is why studies that focus on the changes that occur in products such as wine are becoming more frequent. The publication is of interest, however there are some points that need to be improved before publication:

Line 21-23, 26-28, 78-84. Revise the meaning of the sentence, as well as comas that are needed.

Line 270: unify the decimal values in Table 2, since each value has a different number of decimal places. Also, since these are averages, the deviation between the two samples should be included.

Line 280: indicate the acidity value in the warm regions and other regions in Portugal, not only if they are higher or lower.

Line 378: you explain that climate change can affect the aromatic composition, is there any study where you indicate in more detail how the aroma families that you have analyzed for these varieties vary?

Author Response

Please see the attached file with the detailed answer to all questions

Author Response File: Author Response.docx

Reviewer 2 Report

Comments and Suggestions for Authors

The paper shows the chemical, aromatic and sensory analyses of 18 white wines produced (in double) in Portugal, with grapevine varieties suitable for hot and dry regions. 

The most interesting varieties were “Cayetana Blanca” and “Fernão Pires”, the most adaptable to climate change.

The language is generally clear but in some points the English style needs to be revised.

Some modifications are needed:

1- Line 86 it is indicated Pardinia as an Italian variety, but I never heard about this variety and it is not included in the vine variety database of OIV (International Organization of Vine and Wine) and in the official list of Italian varieties (http://catalogoviti.politicheagricole.it/catalogo.php).

Line 469: Here the authors wrote: “Pardina” (Pa) is a variety used in Spain [20].

Maybe, is this a Spanish variety? Clarify the origin of this variety. Maybe, has it a synonymous?

In table 1 and table 2 its name is written Pardina. Please, precise the exact name of this variety.

3-Line 121 The vineyard was irrigated, this information can be relevant for the comments.

4-line 364 Table 3: indicate the significativity of p ANOVA instead of the probability.

5 - line 454 Table 5 indicate the significativity of p ANOVA instead of the probability.

Some minor revisions:

Line 86: Pardinia change in "Pardinia" 

Comments on the Quality of English Language

Some minor revisions:

Line 40: The key word " varietal differentiation"  could be improved, maybe "variety" is better 

Line 51: In fact, it is well known that... maybe you meant: Indeed, it is well known that ....

Author Response

Plaese see the attached file with the detailed answers 

Author Response File: Author Response.docx

Reviewer 3 Report

Comments and Suggestions for Authors

In this work, the adaptability of 18 white grape varieties to hot and dry conditions in Portugal was studied through the volatile composition by GC-FID, GC-MS and sensory analysis. This work was done within the frameworks of the WineClimAdapt project (project code PDR2020-101-031010; https://wineclimadapt.pt/). Wines (2012 vintage) were analyzed and 35 volatile compounds were used to the study.

 

The first time an abbreviation is quoted, it must be explained.

Lines 153, 216, 314…, legends of figures…: “trans” and “cis” in italics.

Line 193: “An aliquot of 0.2–0.4 μL was injected” ?? 0.2, 0.3, 0.4 uL. Despite making a manual injection, with a Hamilton syringe (and practice in its use) you can take exactly any of these volumes.

Line 204: And the volatile compound quantification was carried out…How? From the calibration curve of each compounds?, from the normalized peak area versus internal standard?? Please explain the quantification or semi-quantification of volatile compounds. If the quantification data (thus semi-quantification) is as internal standard, please remove the sensory threshold from Table 3 as it would mislead the reader.

Line 249 and the manuscript in general: The statistical “p” in italics.

Figure 1: Peak 33-Decanoic acid (Caprinic acid). It is Capric acid.

 

The authors recognise that this work, as it only reports results from one harvest, has its limitations; nevertheless, it is a first approximation to estimate the potential of these 18 white varieties grown in a very warm region for wine production.

Author Response

Please see the attached file with all detailed answers

Author Response File: Author Response.docx