Investigations of la Rioja terroir for wine production using 1H NMR metabolomics

  1. López-Rituerto, E. 1
  2. Savorani, F. 2
  3. Avenoza, A. 1
  4. Busto, J.H. 1
  5. Peregrina, J.M. 1
  6. Engelsen, S.B. 2
  1. 1 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

  2. 2 University of Copenhagen
    info

    University of Copenhagen

    Copenhague, Dinamarca

    ROR https://ror.org/035b05819

Revista:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Año de publicación: 2012

Volumen: 60

Número: 13

Páginas: 3452-3461

Tipo: Artículo

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DOI: 10.1021/JF204361D PMID: 22397579 SCOPUS: 2-s2.0-84859400486 WoS: WOS:000302336500015 GOOGLE SCHOLAR

Otras publicaciones en: Journal of Agricultural and Food Chemistry

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Resumen

In this study, La Rioja wine terroir was investigated by the use of 1H 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. © 2012 American Chemical Society.