Search Results (22)

Dry-farmed vineyards of Vitis vinifera L. cv. País in central–southern Chile represent one of the oldest viticultural systems in the Americas; however, objective compositional evidence supporting valley-scale typicity remains limited. This single-vintage study evaluated whether dry-farmed País wines from the Maule and Itata valleys exhibit compositional and sensory differences under standardized winemaking conditions. Ten monovarietal wines (2018 vintage; n = 5 per valley) were produced by controlled microvinification and analysed for general chemistry, phenolic composition, polysaccharides, chromatic attributes (CIELAB), and volatile compounds (SPME–GC–MS), together with descriptive sensory analysis by a trained panel. Total phenols (~1.2 g GAE L⁻¹), anthocyanins (~130 mg malvidin-3-glucoside equivalents L⁻¹), and tannins were low and comparable between valleys. However, differences were observed in specific compositional domains: Maule wines showed higher flavanols, polysaccharides, and aldehydes, whereas Itata wines exhibited higher ester levels. Sensory evaluation revealed differences in colour intensity, floral aroma, retronasal red-fruit notes, and astringency. Multivariate analysis (PCoA) revealed a structured but partial separation between valleys; however, this pattern was not supported by PERMANOVA, indicating limited statistical evidence for multivariate differentiation. These findings, based on a single vintage, suggest subtle compositional and sensory differences rather than strong valley-level typicity. Full article

Background: Coffee quality is strongly influenced by origin-related factors, or terroir, which shape chemical composition and sensory characteristics. In the specialty coffee sector, where authenticity, traceability, and flavour distinctiveness drive value, understanding the molecular basis of sensory attributes, particularly perceived intensity, is essential. Methods: This study combined analytical chemistry and explainable artificial intelligence to explore relationships between volatile composition, coffee origin, and sensory intensity. Roasted and ground single-origin coffees from five provenances were analysed using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME/GC–MS). A Support Vector Machine (SVM) classifier discriminated coffee origins based on volatile profile, and SHapley Additive exPlanations (SHAP) identified key compounds. Ridge Regression (RR) was applied to predict sensory intensity values assigned by an expert panel. Results: The SVM model classified coffee origins with 91% accuracy, and SHAP analysis highlighted the volatiles most responsible for differentiation. RR predicted sensory intensity with R² = 0.88 and RMSE = 0.38, linking molecular profiles with panel-assigned intensity scores. Conclusions: This approach connects molecular profile with packaging-declared aroma intensity, offering an indirect yet informative link to sensory perception and illustrating the potential of data-driven methods in sensory science. Overall, the proposed explainable AI approach provides a transparent and reproducible connection between chemical composition, sensory traits, and perceived quality. This strategy supports more objective and traceable quality assessment systems, aligning analytical precision with sensory expertise, which is an essential step toward the evolution of quality control in industrial applications. Full article

This study investigates the effects of terroir on the sensory expression of two major white grape varieties, Fetească albă and Sauvignon blanc. The experimental design included wines from eleven wineries distributed across the main Romanian wine-growing regions—Banat, Dobrogea, Moldova, Muntenia–Oltenia, and Transylvania—covering a wide range of altitudes (75–400 m), latitudes (21.6–28.4°), and contrasting soil types (chernozems, alluvial soils, luvaceous and clay-illuvial brown soils) over two climatically distinct vintages (2019 and 2021). Volatile profiling was performed by GC–MS, and aroma relevance was assessed using odor activity values (OAVs) and weighted aromatic scores, while sensory attributes were integrated through structured sensory evaluation. Esters and thiols emerged as the dominant contributors to varietal aroma expression. Sensory aggregation revealed clear winery-dependent differences, whereas vintage effects were moderate, with 2021 wines displaying a more pronounced fruity–floral profile compared to 2019. Linear Discriminant Analysis (LDA) identified grape variety as the strongest discriminant factor, surpassing vintage, and confirmed distinct regional sensory identities. The integrated OAV–sensory–LDA framework demonstrates the defining role of terroir in shaping aromatic structure, enabling robust varietal typicity assessment and regional differentiation across Romanian wine-growing areas. Full article

This study explores the chemical and sensory differentiation of Greek white wines produced from five indigenous grape varieties—Savvatiano, Vidiano, Moschofilero, Assyrtiko, and Malagouzia—across diverse terroirs in Greece. A targeted analytical approach was employed to quantify 12 key volatile aroma compounds derived primarily from amino acid metabolism and lipid degradation, using GC-MS and GC-FID. The selected volatiles, including isoamyl alcohol, phenylethyl alcohol, tyrosol, and hexanoic acid ethyl ester, were chosen for their sensory relevance and their biosynthetic linkage to nitrogenous precursors. Principal Component Analysis (PCA) of wines from the 2019 and 2020 vintages revealed clear varietal clustering, under standardized winemaking conditions. Malagouzia wines were characterized by rich and diverse volatile profiles, particularly long-chain fatty acids and esters, while Vidiano exhibited a consistently restrained aromatic expression. Sensory analysis using sorting and ultra-flash profiling confirmed the chemical clustering, with Moschofilero, Vidiano and Malagouzia wines forming distinct sensory groups. The findings demonstrate that key amino acid-derived volatiles can serve as biochemical markers of varietal typicity and support the use of volatile profiling as a tool for terroir-driven wine classification and quality assessment in Greek white wines. Full article

Volatilomic and sensory analyses of wine are excellent tools for enologists and winemakers when selecting commercial yeast based on the production of metabolites related to desirable wine characteristics. Integrating this holistic approach could lead to the terroir description, characterization, and quality control improvement of the vinification process. Volatilomic and sensory profiles of Cabernet Sauvignon Mexican wines fermented with three commercial yeasts (WLP740, ICVD254, and ICVD80) were obtained using HS-SPME-GC-qTOF/MS and CATA evaluation. A total of 100 volatile compounds were identified, with unique entities per strain. WLP740 wines were rated as high quality, presenting fruity and minty aromas with fewer off-aromas, while ICVD254 wines showed higher levels of compounds associated with off-notes and were rated as low quality. ICVD80 wines were of medium quality, with fruity esters and higher alcohols descriptors. Volatilomic profiles highlighted the role of specific compounds in differentiating strains and sensory attributes, while yeast selection significantly impacts wine aroma and quality. The authors acknowledge the need for further analyses, including an increased sample size, yeast species, diverse vineyards, and vinification processes, which will result in a solid and robust methodology. Full article

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 (p ≤ 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. Full article

This research aims to identify aroma compounds, their combinations, and statistical relationships to classify and characterize wines produced in small, defined areas known as “terroirs”, which share edaphoclimatic characteristics grape varieties, viticultural practices, harvest timing, and winemaking processes. The goal is to deepen the understanding of the relationship between the terroir and wine typicity. This study analyzed the contents based on enological parameters, the major and minor volatile compounds of the young wines produced in three wineries across two vintages, using the Pedro Ximenez white grape variety cultivated in different terroirs within the same quality zone. Statistical tools, such as Multiple Variable Analysis (MVA) and Principal Component Analysis (PCA), were employed to identify significant differences in the volatilomes of wines. PCA effectively differentiated wines from each terroir and vintage using scores from the first two principal components, calculated based on the absolute concentrations of 12 major volatile compounds and 3 polyols. Conversely, PCA based on the concentrations of 52 minor volatile compounds showed a strong ability to classify wines by vintage year. The minor volatile contents of wines from 2 vintages, grouped into 9 chemical families, provide distinct fingerprints that enable wines to be distinguished by terroir. The results underscore the chemical basis underlying terroir typicity in a production zone within a warm Protected Denomination of Origin (PDO). Full article

The mineral composition of monovarietal red wines from the Canary Islands was analyzed to evaluate the potential of mineral content as a marker for wine authenticity by geographical origin. Key minerals—K, Na, Mg, Mn, Fe, Cu, and Co—were quantified in 190 wine samples using flame absorption spectrometry. The study revealed slight mineral profile differences between recently introduced international grape cultivars and traditional ungrafted varieties. A significant correlation was found between K and Mg, highlighting their roles in vine physiology. The results indicated that Tenerife wines had elevated Fe and Mn, Lanzarote wines showed higher Na (likely from marine aerosols), and La Gomera wines had significantly high Mn. Linear discriminant analysis demonstrated that Mn, Mg, and Na differentiated wines by island with 85% classification accuracy, while Cu and Fe correlated with wine ageing. These findings emphasize the influence of volcanic soils and microclimate on mineral profiles, supporting mineral analysis as a cost-effective tool for classifying red wines by origin. This study offers insights into how terroir, grape cultivar, and winemaking practises define the unique characteristics of Canary Island wines. Full article

Terroir refers to the combination of environmental factors, such as climate, soil, and agricultural practices, that shape the characteristics of a crop, contributing to the unique qualities of the final product. The concept has been traditionally linked to wine, but some recent findings suggest that it also holds importance for distilled spirits. The expanding Irish distilling sector is shifting towards local raw materials such as wheat and rye, driven by regulatory changes, economic benefits, and consumer demand for sustainable local products. This research examines the effects of wheat variety, geographical location, and harvest year on grain composition and volatile composition of the new make spirit. For this study, twenty lab-scale wheat whiskey samples were produced from five different wheat varieties grown at two different locations in Ireland over two consecutive years. The wheat samples were analysed for grain composition and the volatile profiling of new make spirit samples by headspace solid-phase microextraction (HS-SPME) followed by gas chromatography–mass spectrometry (GC-MS). A total of fifty-one volatile compounds were detected, with ethanol, ethyl acetate, phenyl ethyl alcohol, and 3-methyl-1-butanol being predominant. Principal component analysis revealed that both the harvest year and geographical location moderately influenced the volatile compound distribution of the new make spirit, which is explained by a 43.25% variance. ANOVA analysis revealed that grain composition was significantly influenced by harvest year, location, and wheat variety. The 2020 samples showed higher protein and β-glucan content, whereas samples from the location Tipperary had higher starch content. This study indicates that terroir—specifically seasons (year) and geography (location)—affects the characteristics of wheat-based Irish whiskey, highlighting opportunities for distillers to differentiate their products by leveraging local environmental factors. Full article

Agricultural management influences the soil ecosystem by affecting its physicochemical properties, residues of pesticides and microbiome. As vineyards grow crops with the highest incidence of pesticides, the aim of this study was to evaluate the impact of conventional and sustainable management systems of vineyards from DOP Ribeiro on the soil’s condition. Samples from soils under three different management systems were collected, and the main soil physicochemical properties were evaluated. A selection of 50 pesticides were investigated by liquid chromatography with tandem mass spectrometry. The bacterial and fungal microbiomes were characterized through amplicon sequencing. The results show that organic agriculture positively influences soil pH and the concentration of some nutrients compared to conventional management. Our microbiome analysis demonstrated that transitioning from conventional to organic management significantly improves several BeCrop^® indexes related to key microbial metabolism and soil bio-sustainability. Such a transition does not affect soil alpha diversity, but leads to a higher interconnected microbial network structure. Moreover, differential core genera and species for each management system are observed. In addition, the correlation of the microbiome with geographical distance is evidence of the existence of different microbial terroirs within DOP Ribeiro. Indeed, sustainable management leads to higher nutrient availability and enhances soil health in the short term, while lowering pesticide usage. Full article

Fermented beverages have been a constant companion of humans throughout their history. A wide range of products have been developed with time, depending on the availability of raw materials and ambient conditions. Their differentiation was based on the specific characteristics of each product, resulting from the cultivation of different varieties and the variability of environmental conditions and agricultural practices, collectively described by the term ‘terroir’ that was developed in winemaking. The health benefits that have been associated with their consumption, which include the control of blood pressure and glycemic control, along with immunomodulatory, hypocholesterolemic, hepatoprotective, and antiproliferative activities, directed their re-discovery that occurred over the last few decades. Thus, the dynamics of the microbial communities of fermented beverages during fermentation and storage have been thoroughly assessed. The functional potential of fermented beverages has been attributed to the chemical composition of the raw materials and the bioconversions that take place during fermentation and storage, due to the metabolic capacity of the driving microbiota. Thus, the proper combination of raw materials with certain microorganisms may allow for the modulation of the organoleptic properties, as well as enrichment with specific functional ingredients, enabling targeted nutritional interventions. This plasticity of fermented beverages is their great advantage that offers limitless capabilities. The present article aims to critically summarize and present the current knowledge on the microbiota and functional potential of fermented beverages and highlight the great potential of these products. Full article

Downy mildew is one of the most destructive diseases affecting grapevines (Vitis vinifera L.). Caused by the oomycete Plasmopara viticola (Berk. and Curt.) Berl. and de Toni, it can appear anywhere where vines are cultivated. It is habitually controlled by the application of phytosanitary agents (copper-based or systemic) at different stages of the vine growth cycle. This, however, is costly, can lead to reduced yields, has a considerable environmental impact, and its overuse close to harvest can cause fermentation problems. All grapevines are susceptible to this disease, although the degree of susceptibility differs between varieties. Market demands and European legislation on viticulture and the use of phytosanitary agents (art. 14 of Directive 128/2009/EC) now make it important to know the sensitivity of all available varieties, including minority varieties. Such knowledge allows for a more appropriate use of phytosanitary agents, fosters the commercial use of these varieties and thus increases the offer of wines associated with different terroirs, and helps identify material for use in crop improvement programmes via crossing or genetic transformation, etc. Over 2020–2021, the susceptibility to P. viticola of 63 minority vine varieties from different regions of Spain was examined in the laboratory using the leaf disc technique. Some 87% of these varieties were highly susceptible and 11% moderately susceptible; just 2% showed low susceptibility. The least susceptible of all was the variety Morate (Madrid, IMIDRA). Those showing intermediate susceptibility included the varieties Sanguina (Castilla la Mancha, IVICAM), Planta Mula (Comunidad Valenciana, ITVE), Rayada Melonera (Madrid, IMIDRA), Zamarrica (Galicia, EVEGA), Cariñena Roja (Cataluña, INCAVI), Mandrègue (Aragón, DGA) and Bastardo Blanco (Extremadura, CICYTEX). The highly susceptible varieties could be differentiated into three subgroups depending on sporulation severity and density. Full article

The origin terroir provides distinctive characteristics for wines, in relation to soil, climate, oenological practices, etc. Hence, the characterization of each wine region by multiple aspects would allow differentiation of its wines. Several approaches at different scales have studied terroir microbiological fingerprints: from global microbiome analysis up to intraspecific Saccharomyces biodiversity. Mature grapes are the primary source of yeasts, and S. cerevisiae is a key wine fermentative species. Malbec is the emblematic Argentinean variety and is mainly cultivated in the “Zona Alta del Rio Mendoza” (ZARM). In this work, the diversity of S. cerevisiae grape populations was studied at three vintages in two Malbec vineyards of the ZARM, to evaluate their annual diversity and behavior in different vintages. Rarefaction of classical ecological indices was applied for a statistically adequate biodiversity analysis. A total of 654 S. cerevisiae isolates were differentiated by Interdelta-PCR. Each yeast grape population showed a unique composition of S. cerevisiae strains; however, a narrow genetic relationship was found in each vineyard. A slight increase in the initial diversity and a stabilization in the diversity of S. cerevisiae populations were confirmed. These results add to the discussion about the contribution of yeasts to the terroir microbiological concept, and its limitations and stability over the time. Full article

Geographic origin and terroir are very important parameters for wine and significantly impact price. Incorrect declarations are known to occur intentionally to increase profit, thus, measures for control are required. Accompanying paperwork has been shown to be unreliable, thus, control of the product itself is required. Here we investigate and compare the stable isotope pattern of South African (Western Cape Province) wine, and evaluate its potential for discrimination from Central European/Austrian wine. The results show that the isotope values of the investigated South African wine samples differ significantly from the values of average Austrian (Central European) wines. Thus, a differentiation of the products from these two regions by stable isotope analysis is generally straightforward. However, the data suggest that vintages from years with exceptionally hot and dry summer weather in Europe may reduce the differentiation between these regions. Therefore, this method is a potent tool for the discrimination of Austrian (Central European) and South African wines under current climatic conditions, although drier and hotter summer weather in Europe, which is likely to occur more frequently due to global climate change, may require further method adjustments in the future. Full article

Biogeography is a key concept associated with microbial terroir, which is responsible for the differentiation and uniqueness of wines. One of the factors influencing this microbial terroir is the vegetation, which in turn is influenced by climate, soil, and cultural practices. Remote sensing instruments can provide useful information about vegetation. This study analyses the relationship between NDVI, calculated using Sentinel-2 and Landsat-8 satellite images of different veraison dates, and microbial data obtained in 2015 from 14 commercial (organic and conventional) vineyards belonging to four Designations of Origin (DOs) from Galicia (northwest Spain). Microbial populations in grapes and musts were identified using PCR techniques and confirmed by sequencing. Statistical analyses were made using PCA, CCA, TB-PLS, and correlation analyses. This study confirms that the NDVI is positively correlated with the diversity of yeasts, both in grapes’ surface and must samples. Moreover, the results of this study show: (i) Sentinel-2 images, as well as Landsat-8 images, can establish differences in NDVI related to yeast terroir in grapes and musts, as it is the most relevant DO factor, (ii) Sentinel-2 NDVI and yeast biogeography are moderately to strongly correlated, (iii) Sentinel-2 achieved a better delimitation of the DOs than Landsat-8 and can establish more accurate differences in NDVI–yeast terroir correlations, and (iv) a higher NDVI was associated with the yeast biogeographical patterns of the DOs with higher species richness (S) consisting of weakly fermenting yeasts (Hanseniaspora uvarum, Pichia spp., Starmerella bacillaris, and Zygosaccharomyces spp). However, NDVI values did not correlate well with biogeographic patterns of yeasts previously studied at frequency level (proportion or percentage of each species) in each particular DO. This study suggests that satellite imagery has the potential to be a valuable tool for wine quality management and a decision-making instrument for DO regulators and winegrowers. Full article