Search Results (5)

Besides the other factors, the microclimate (terroir) influences the quality characteristics of wine. The Assyrtiko variety has adapted to the volcanic soil of Santorini but under climate change, finding an ideal location for full grape ripening represents a challenge in preserving the PDO quality of Santorini wines. Thus, this study aims to evaluate the effect of location and harvesting time on the quality of Assyrtiko wine. It assessed the location effect (three distant plots of land in three distant areas of the island) on the composition of grapes (water uptake, pH, sugar, and organic acid accumulation) during the ripening. The grapes were vinified using the same procedure. The aromatic volatile profile of the wines was evaluated with GC-MS. A two-way ANOVA revealed that besides location and harvest time, their interaction is also significant for the parameters studied, except for the interaction effect involving sugar content. The analysis of volatile aromatic compounds revealed that the wine from grapes harvested at a later date had a higher aromatic intensity with notes of citrus, white-fleshed, and tropical fruits. This wine surpasses the levels of 2-phenylethanol, isoamyl acetate, linalool, and 2-phenylethyl ester with 17.8%, 7.7%, 21.1%, and 15.6%, respectively, compared to the immediate next in descending order. Results suggest that the grape variety is better suited to the local climatic conditions when full grape ripeness is reached by the end of the growing season. 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

Assyrtiko is a rare ancient grape variety of Greece, which is known to produce Protected Designation of Origin (PDO) Santorini white wines. Besides the famous character of the volcanic terroir, Assyrtiko of Santorini is also marked by a low pH value and sharp acidity. The aim of the present study was to apply a new inoculation procedure that modulates the fermentation process by maintaining the unique sensorial characteristics of Assyrtiko wines based on acidity. For this purpose, the Lachancea thermotolerans species, known for the formation of lactic acid, was tested in sequential fermentation with three different Saccharomyces cerevisiae strains. At the end of the fermentation process, implantation control for S. cerevisiae strains (interdelta sequence profile analysis) was performed, oenological parameters were determined according to the OIV protocols, and the volatile compounds produced were measured by gas chromatography–mass spectrometry (GC/MS). Finally, all produced wines were evaluated by quantitative descriptive analysis by two groups of experts; the Greek team of oenologists from Santorini Island specialized in Assyrtiko wines, and the French team of oenologists specialized in wine from Bordeaux. As expected, the inoculated strain was the one that dominated the fermentation process, but nine S. cerevisiae indigenous strains were also identified in the produced wines. Lachancea thermotolerans produced 1 g/L of lactic and also modulated the volatile profile of the wines independently of the S. cerevisiae strain used. The origin of the panelists played an important role in bringing up sensorial traits, such as acidity. Our results led to a new interesting application of L. thermotolerans for white wine production adapted to climate change claims. Full article

The Paleozoic volcano-sedimentary rocks within the structural basement of the horst-and-graben system of the Catalan Coastal Ranges (CCR) are composed of black shale, volcaniclastic sediments, lava flows, sills and lithocrystalloclastic tuffs. Paleozoic sediments are depleted in high-field strength elements (HFSE) such as Nb, Ta, Zr, Hf and Ti, suggesting their accumulation within the Andean-type active continental margin environment. Volcanic rocks within the Paleozoic CCR sequence belong to shoshonitic and high-K volcanic series and are enriched in Cs, Rb and Ba and depleted in HFSE, which is consistent with their derivation from metasomatized (possibly through deep recycling of pelagic sediments) subduction-related mantle source. The presence of sills (sill-sediment complex) suggests that Paleozoic basement of the CCR was formed within the rifted active continental margin or an arc-back-arc basin system akin to the modern Western Pacific subduction configuration. This complex volcanic terroir hosts world-class wines of the Priorat DOQ region. The presence of framboidal pyrite and magnetite, siderite, sphalerite xenotime, (La–Ce–Nd)-monazite, zircon and baddeleyite, as well as cuprite, tenorite and cupriferous and native silver in volcanic-derived black shale (and consequently in the world-famous “llicorella” soil overlying it) may have had dramatic effects on wine quality and sensory characteristics. These mineral features, together with strong enrichment of Priorat shale in Au, Ag and, to a lesser extent, Pt could have pronounced effects on (1) rates and specific types of chemical reactions; (2) plant metabolism; (3) response to nutrient components and (4) determination of grape flavor. Volcanic wine terroirs, such as the Priorat DOQ region, are special geologic environments for wine growth, capable of producing unique wine aromatic and gustatory characteristics. Full article

The production of fraudulent goods remains widespread and economically damaging. The high value of the wine industry makes it particularly vulnerable, and a number of geochemical methods have been developed to ensure traceability and identification of origin. Here, strontium (Sr) isotope data on wines from five defined regions in Tenerife (Canary Islands, Spain) show that the young volcanic geology imparts a clearly identifiable low ⁸⁷Sr/⁸⁶Sr signature (<0.7072). These values discriminate Tenerife wines from mainland Spanish and continental European produce, as these are much more radiogenic in general. However, unlike continental wine regions, wines from Tenerife show small but ubiquitous enrichments in ⁸⁷Sr/⁸⁶Sr above what is expected in the soils. Bentonite addition has not affected the ⁸⁷Sr/⁸⁶Sr signatures, with white wines at lower Sr concentrations than red wines in all regions. A number of natural contributions to the terroir are evaluated in relation to Tenerife’s unique combination of geology and geography. Atmospheric precipitation (rainfall) is likely a dominant influence on Sr isotope systematics in northern Denominación de Origen regions, and evaporation may play a role in buffering signatures in southern regions. Other natural additions of ⁸⁷Sr are not precluded at a local scale, given the large range in climatic conditions of island terroir and known input of mineral dust from Africa. Despite natural explanations affecting the overall small shift observed, there are clear outliers with considerably higher ⁸⁷Sr/⁸⁶Sr and Sr concentration. This confirms the utility of Sr isotope systematics for oceanic-island viticulture and demonstrates the use of young volcanic soils for tracing natural inputs that may be masked in other regions. Full article