期刊
FOOD CHEMISTRY
卷 337, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127720
关键词
Pinot noir; Descriptive sensory analysis; Phenolics; Volatile compounds; Climate; Regionality
资金
- Jackson Family Wines
- Ray and Louise Rossi Endowed Chair
Investigated the sensorial and chemical differences among Pinot noir wines from different vineyard locations, finding vineyard location to be a major factor but other details might also impact the aging characteristics of the wines.
The sensorial and chemical differences among Pinot noir wines from different vineyard locations were investigated. Grapes of a single Pinot noir clone were grown on twelve different vineyard sites along the U.S. West Coast. Wines from a single vintage (2015) were made using a standardized protocol and equipment. Sensorial (i.e. aroma, taste, and mouthfeel) and chemical (i.e. polyphenolic and volatile) differences were observed among these wines at two aging time points (8- and 20- months). Vineyard location (i.e. latitude and longitude) was one of the main factors describing the major differences between the wines, while other details (i.e. soil type (60 cm), rootstock age, soil pH, rootstock type, and vines/acres) were possibly important for defining unique aging characteristics of certain vineyards. Overall, single clone Pinot noir grapes grown in different regions but made under standardized winemaking produced wines with unique chemical and sensorial profiles, which generally persisted throughout aging.
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