Investigations of La Rioja Terroir for Wine Production Using 1H NMR Metabolomics
Journal of Agricultural and Food Chemistry2012Vol. 60(13), pp. 3452–3461
Citations Over TimeTop 1% of 2012 papers
Eva María Santos López, Francesco Savorani, Alberto Avenoza, Jesús H. Busto, Jesús M. Peregrina, Søren Balling Engelsen
Abstract
In this study, La Rioja wine terroir was investigated by the use of (1)H NMR metabolomics on must and wine samples. Rioja is a small wine region in central northern Spain which can geographically be divided into three subareas (Rioja Alta, Rioja Baja, and Rioja Alavesa). The winemaking process from must, through alcoholic and malolactic fermentation, was followed by NMR metabolomics and chemometrics of nine wineries in the Rioja subareas (terroirs). Application of interval extended canonical variate analysis (iECVA) showed discriminative power between wineries which are geographically very close. Isopentanol and isobutanol compounds were found to be key biomarkers for this differentiation.
Related Papers
- → Influence of Winemaking Practices on the Characteristics of Winery Wastewater and Water Usage of Wineries(2016)35 cited
- → Wineries and wine quality: The influence of location and archetype in the Hunter Valley region in Australia(2019)8 cited
- Microbial Terroir of Wine: Deep Insight into Site-Specific Winery and Vineyard Microbial Communities(2012)
- → Brief case study: Environmental sustainability and innovation in regional Greek winemaking â the case of the Papagiannakos Estate(2011)
- → Geology and Wine 14. Terroir of Historic Wollersheim Winery, Lake Wisconsin American Viticultural Area(2016)