Natural versus conventional production of Spanish white wines: an exploratory study

Author:

Sáenz‐Navajas María‐Pilar1ORCID,Sánchez Carlota1,Gonzalez‐Hernandez Marivel1,Bueno Mónica2ORCID,Peña Cristina2,Fernández‐Zurbano Purificación1ORCID,Ballester Jordi3,Parga‐Dans Eva4ORCID,González Pablo Alonso4ORCID

Affiliation:

1. Department of Enology Instituto de Ciencias de la Vid y del Vino (UR‐CSIC‐GR) Logroño Spain

2. Laboratorio de Análisis del Aroma y Enología (LAAE). Departamento de Química Analítica, Facultad de Ciencias Universidad de Zaragoza. Instituto Agroalimentario de Aragón‐IA2 (Universidad de Zaragoza‐CITA) Zaragoza Spain

3. Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE Institut Agro, Université Bourgogne Franche‐Comté Dijon France

4. Instituto de Productos Naturales y Agrobiología, IPNA‐CSIC La Laguna, Santa Cruz de Tenerife Spain

Abstract

AbstractBACKGROUNDNatural wine (NW) lacks an official or agreed definition, but it can be generally described as a wine produced with organic or biodynamic grapes with minimal intervention in the cellar, and with minimal or no use of oenological additives. The present study aimed to test the hypotheses that self‐defined NWs differ from conventional wines (CW) in their chemical composition and main sensory characteristics. The levels of conventional oenological parameters, turbidity, biogenic amines, ochratoxin A, ethyl carbamate, sulphites, chlorides, some metals, major, trace and Strecker aldehyde volatile compounds were determined in 28 wines, including natural and conventional Spanish commercial white wines. Wines were also sensory described following a labelled free sorting task.RESULTSNWs presented higher pH, volatile acidity (VA) and turbidity values, and a more intense yellow colour, whereas they have a lower malic acid content compared to theor conventional counterparts. NWs presented lower levels of total sulphur dioxide but significantly higher levels of biogenic amine putrescine, although both compounds are within the legal limits in all cases. None of the dimensions of the similarity space discriminated NWs from CWs. However, 70% of the NWs were grouped on the basis of various aromatic defects related to their higher content in 4‐ethylphenols and VA. The remaining 30% were not differentiated from their conventional counterparts.CONCLUSIONIt could be confirmed that NW can be globally differentiated from CW with respect to to their chemical and their sensory profiles, whereas the content in toxicants was not significantly different, with the exception of total sulphur dioxide and putrescine levels. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Funder

Cabildo de Tenerife

Ministerio de Ciencia e Innovación

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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