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Role of Terroir on Sensory and Chemical Profiles of Chardonnay Wines

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Ekaterina Kleshcheva

The document discusses a study on the role of terroir (geographic origin) on the sensory and chemical profiles of Chardonnay wines from different regions. Wines from six regions were analyzed using chromatographic techniques to study polyphenolic and volatile compounds, and through sensory analysis. Statistical analyses revealed differences in compounds and sensory attributes related to terroir, showing its influence on wine composition and sensory properties.

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ROLE OF TERROIR ON SENSORY AND CHEMICAL PROFILES OF CHARDONNAY WINES Giulia DECORDI, Laura GONZALEZ, Ekaterina KLESHCHEVA, Carlos OYARZUN, Giulia TOMBACCO Tutor: Matteo GATTI, Luigi LUCINI, Lucrezia LAMASTRA
Context Bibliographic Research Materials and Methods Results and Discussion Conclusion -足 Context -足 Bibliographic Research -足 Material and Methods -足 Results and Discussion -足 Conclusion Role of terroir on sensory and chemical profiles of Chardonnay wines:
Context Bibliographic Research Materials and Methods Results and Discussion Conclusion SoilClimate Variety clone/rootstock Viti-足vinicultural practices genius loci wines of origin production
Context Bibliographic Research Materials and Methods Results and Discussion Conclusion Experimental goals: -足 Is it possible to develop a methodology to detect these frauds? -足 Can we identify wine compounds related to origin? terroir wines: -足 Consumer look for wines expressive of their origin -足 Highly valuated terroirs -足 Possibility of adulteration of wine, mixing grapes and wines coming from other regions
Context Bibliographic Research Materials and Methods Results and Discussion Conclusion -足 Agronomical features for Chardonnay production: -足 Ampelography and grape characteristics -足 Soil and climate -足 Training systems, pests and diseases -足 Types of wine produced -足 Chardonnay aroma and polyphenolic pathway -足 Viticultural and oenological practices which Influence wine profile -足 Methodologies applied to polyphenolic and organic volatile compounds analysis soil (Gambetta et al. 2014; Anderson 2013; Hagen 2010; Mu単oz et al. 2002; Sweet 2007; Tonietto 2004)
WINE SAMPLESINOX BARREL AGED Context Bibliographic Research Materials and Methods Results and Discussion Conclusion and Limits Valle dAosta Sicily Emilia-足Romagna Same variety: 100% Same price range: 10-足20 Same vintage: 2014 Different terroirs: soils latitudes and altitudes climates (viticultural and oenological practices?) polyphenols and aromas? Israel France Australia
Valle dAosta DOC Context Bibliographic Research Materials and Methods Results and Discussion Conclusion and Limits http://www.lescretes.it -足 Lat: 45.7属 Nord -足 Alt: 600-足850 m asl -足 Soil: loose, sandyand moraine -足 Climate: alpine -足 Ageing: 6 months in inox, sur lies with b但tonnages -足 % Alcohol: 13 vol Torrettevineyard
Context Bibliographic Research Materials and Methods Results and Discussion Conclusion and Limits http://www.tenutalatorretta.com Emilia-足Romagna -足 Colli Piacentini DOC -足 Lat: 45属 Nord -足 Alt: 250-足300 m asl -足 Soil: clay and limestone -足 Climate: temperate -足 Ageing: 6 months in inox -足 % Alcohol: 13 vol http://www.diwinetaste.com
Context Bibliographic Research Materials and Methods Results and Discussion Conclusion and Limits http://www.donnafugata.it Sicilia -足 Contessa Entellina DOC -足 Lat: 37.73属 Nord -足 Alt: 200-足600 m asl -足 Soil: clay -足 Climate: mediterranean -足 Ageing: some months in inox and 3 months in bottle -足 % Alcohol: 13-足13,5 vol Donnafugataestate
Context Bibliographic Research Materials and Methods Results and Discussion Conclusion and Limits Israel -足 Galilee -足 Golan Heights -足 Lat: 33属 Nord -足 Alt: 400-足1200 m asl -足 Soil: volcanicbasaltic -足 Climate: mild and dry summers -足 Ageing: 7 months sur lies in French oakbarrels -足 % Alcohol: 14 vol http://www.golanwines.com http://www.israelwinexp.com http://www.wineisrael.com
Context Bibliographic Research Materials and Methods Results and Discussion Conclusion and Limits France -足 Burgundy -足 Lat: 47属 Nord -足 Alt: 250-足300 m asl -足 Soil: clayeymarly limestone -足 Climate: continental -足 Ageing: 8 months in oak barrels partially -足 % Alcohol: 12,5 vol http://www.louisjadot.com
Context Bibliographic Research Materials and Methods Results and Discussion Conclusion and Limits Australia South East -足 Lat: 33-足37属 S -足 Alt: 50 to 400 m asl -足 Climate: continentalto oceanic -足 Soil: from loamysand to clay loam -足 Ageing: ?? -足 % Alcohol: 13 vol -足 Vintage: 2015 http://www.yellowtailwine.com http://www.winefolly.com http://www.wineyarravalley.com
Polyphenolic compounds UPLC/Q-足TOF Volatile compounds GC/MS Sensory analysis TRAINED PANEL http://www.icsn.cnrs-足gif.frhttp://www.st2-足service.com Context Bibliographic Research Materials and Methods Results and Discussion Conclusion
Context Bibliographic Research Materials and Methods Results and Discussion Conclusion CHROMATOGRAPHY Chromatogram Mobile phase Stationary phase
www.chromacademy.com www.bo.ibimet.cnr.it GAS CHROMATOGRAPHY coupled to a MASS SPECTROMETRY (GS/MS) Context Bibliographic Research Materials and Methods Results and Discussion Conclusion
ULTRA PRESSURE LIQUID CHROMATOGRAPHIC system coupled to a HYBRID QUADRUPOLE-足TIME-足OF-足FLIGHT MASS SPECTROMETER UPLC/Q-足TOF www.openi.nlm.nih.govwww.houk.public.iastate.edu Context Bibliographic Research Materials and Methods Results and Discussion Conclusion
f Samples Phenolic compounds list Same concentration Lower concentration Higher concentration Context Bibliographic Research Materials and Methods Results and Discussion Conclusion PLS-足DA statistical analysis CLUSTER statistical analysis
TWO-足DIMENSIONAL 2D THREE-足DIMENSIONAL 3D Context Bibliographic Research Materials and Methods Results and Discussion Conclusion PLS-足DA statistical analysis CLASS PREDICTION MODEL
Context Bibliographic Research Materials and Methods Results and Discussion Conclusion ANOVA (p=0.01) Fold-足change= -足3 Fold-足change= +3 VOLCANO statistical analysis Valle dAosta Sicily Piacenza Australia Israel France
TASTING PANEL 14 tasters 5 5 1 1 1 1 Context Bibliographic Research Materials and Methods Results and Discussion Conclusion and Limits SENSORY ANALISYS
SENSORY ANALISYS Context Bibliographic Research Materials and Methods Results and Discussion Conclusion Cod. Visual assessement T 1 2 3 Colour intensity GREEN reflexes GOLDEN reflexes Visual preferences Olfactory assessement T 1 2 3 Aromatic intensity Aromatic complexity(positive - negative) Floral Honey Fruity Citrus Exotic Fruits Yellow stoned fruits (apricot, peach) Fresh vegetative/herbaceous (grass/cut green, tomato leaf) Spicy (vanilla, pepper, cinnamon) Mineral Odour preferences Tasting assessement T 1 2 3 Body Balance Sweetness Acidity Bitterness Taste preferences Retro-olfactory assessement T 1 2 3 Aromatic persistance Floral Fruity Total negative odours Retro-olfactory preferences Global preferences white wines score card scale: from 1 absence of perception to 9 maximum perception Samples Descriptor extraction from two samples Set up of 2 different sensory scorecards Samples preparation in a randomized order 2 tastingsessions with pre calibration Radar graph Randomized Block Design-足> FruedmaTest
www.6xc.com.au Olfactory and Retro-足 olfactory assessment Tasting assessment Preferences Visual assessment www.winefolly.com www.i.telegraph.co.uk www.innovino.it Context Bibliographic Research Materials and Methods Results and Discussion Conclusion and Limits
Context Bibliographic Research Materials and Methods Results and Discussion Conclusion SENSORY PANEL TAISTING INOX PREFERENCES 0 1 2 3 4 5 6 Visual_PR Odor_PR Taste_PRRO_PR Global_PR VdA PC Sicily
Context Bibliographic Research Materials and Methods Results and Discussion Conclusion SENSORY PANEL TAISTING INOX DESCRIPTORS a bab a aa b b b 0 1 2 3 4 5 6 Color_int **Green Golden Aroma_int Aroma_compl Floral Honey Fruity *Citrus Exotic Stonefruits *Herbs Spicy Mineral Odor_PR Body Balance Sweetness Acidity Bitterness AromaPers Floral_RO Fruty_RO Negative VdA PC Sicily
Context Bibliographic Research Materials and Methods Results and Discussion Conclusion SENSORY PANEL TAISTING BARREL PREFERENCES
Context Bibliographic Research Materials and Methods Results and Discussion Conclusion SENSORY PANEL TAISTING BARREL DESCRIPTORS
METABOLOMIC ANALYSIS Context Bibliographic Research Materials and Methods Results and Discussion Conclusion 28284 Barrel T属Temperate Inox Warm Barrel Cool Barrel Inox Lignans/QuercetinKaempferol
Italy, Sicily Vs Italy, VdA Compound Class Subclass Regulation Delphinidin 3-足O-足glucoside Flavonoids Anthocyanins down 8-足O-足4'-足Dehydrodiferulic acid Phenolic acids Hydroxycinnamic acids up Rhoifolin Flavonoids Flavones up Kaempferol 3-足O-足rhamnosyl-足rhamnosyl-足glucoside Flavonoids Flavonols up Eriocitrin Flavonoids Flavanones up Apigenin 7-足O-足(6''-足malonyl-足apiosyl-足glucoside) Flavonoids Flavones down 5-足8'-足Dehydrodiferulic acid Phenolic acids Hydroxycinnamic acids up Pterostilbene Stilbenes Stilbenes up Rhoifolin 4'-足O-足glucoside Flavonoids Flavones up Cyanidin 3-足O-足(6''-足malonyl-足glucoside) Flavonoids Anthocyanins down Capsanthin down Kaempferol 3-足O-足(2''-足rhamnosyl-足galactoside) 7-足O-足rhamnoside Flavonoids Flavonols up Pelargonidin 3-足O-足sambubioside Flavonoids Anthocyanins up Isorhoifolin Flavonoids Flavones up Neoeriocitrin Flavonoids Flavanones up Sinensetin Flavonoids Flavones up Myricetin 3-足O-足glucoside Flavonoids Flavonols up Ellagic acid arabinoside Phenolic acids Hydroxybenzoic acids up Cinnamoyl glucose Phenolic acids Hydroxycinnamic acids down Patuletin 3-足O-足(2''-足feruloylglucosyl)(1-足6)-足[apiosyl(1-足2)]-足glucoside down Kaempferol 3-足O-足(2''-足rhamnosyl-足6''-足acetyl-足galactoside) 7-足O-足rhamnoside Flavonoids Flavonols down 1,2'-足Disinapoyl-足2-足feruloylgentiobiose Phenolic acids Hydroxycinnamic acids down Quercetin 3-足O-足xylosyl-足rutinoside Flavonoids Flavonols up Context Bibliographic Research Materials and Methods Results and Discussion Conclusion 15 8 Sicily is up regulated in comparison with Aosta Valley
Italy, PC Vs Italy, Sicily Compound Class Subclass Regulation Delphinidin 3-足O-足glucoside Flavonoids Anthocyanins up Delphinidin 3-足O-足arabinoside Flavonoids Anthocyanins up Cyanidin 3-足O-足(6''-足malonyl-足glucoside) Flavonoids Anthocyanins up Pelargonidin 3-足O-足sambubioside Flavonoids Anthocyanins down Delphinidin 3-足O-足xyloside Flavonoids Anthocyanins up Peonidin 3-足O-足(6''-足acetyl-足glucoside) Flavonoids Anthocyanins down Cyanidin 3-足O-足(6''-足succinyl-足glucoside) Flavonoids Anthocyanins down Kaempferol 3-足O-足acetyl-足glucoside Flavonoids Flavonols up Kaempferol 3-足O-足sophoroside 7-足O-足glucoside Flavonoids Flavonols down Kaempferol 3-足O-足(2''-足rhamnosyl-足6''-足acetyl-足galactoside) 7-足O-足 rhamnoside Flavonoids Flavonols up Apigenin 7-足O-足(6''-足malonyl-足apiosyl-足glucoside) Flavonoids Flavones up Sinensetin Flavonoids Flavones down Eriodictyol 7-足O-足glucoside Flavonoids Flavanones down Phloretin Flavonoids Dihydrochalcones down 6''-足O-足Malonylglycitin Flavonoids Isoflavonoids down 6''-足O-足Acetyldaidzin Flavonoids Isoflavonoids up 4-足Caffeoylquinic acid Phenolic acids Hydroxycinnamic acids down 5-足Caffeoylquinic acid Phenolic acids Hydroxycinnamic acids down 3-足Caffeoylquinic acid Phenolic acids Hydroxycinnamic acids down Cinnamoyl glucose Phenolic acids Hydroxycinnamic acids up 1,2'-足Disinapoyl-足2-足feruloylgentiobiose Phenolic acids Hydroxycinnamic acids up Secoisolariciresinol-足sesquilignan Lignans Lignans down Mellein Other polyphenols Hydroxycoumarins up Ferulaldehyde Other polyphenols Hydroxycinnamaldehyde s up Hydroxytyrosol 4-足O-足glucoside Other polyphenols Tyrosols up 1-足Caffeoylquinic acid down Peonidin 3-足O-足(6''-足malonyl-足glucoside) down Violaxanthin down Patuletin 3-足O-足(2''-足feruloylglucosyl)(1-足6)-足[apiosyl(1-足2)]-足glucoside down Italy, PC Vs Italy, VdA Compound Class Subclass Regulation Pelargonidin 3-足O-足rutinoside Flavonoids Anthocyanins up (+)-足Catechin Flavonoids Flavanols down 8-足O-足4'-足Dehydrodiferulic acid Phenolic acids Hydroxycinnamic acids up Rhoifolin Flavonoids Flavones up Kaempferol 3-足O-足rhamnosyl-足rhamnosyl-足glucoside Flavonoids Flavonols up Kaempferol 3-足O-足sophoroside Flavonoids Flavonols down Quercetin 3-足O-足rutinoside Flavonoids Flavonols down Eriocitrin Flavonoids Flavanones up Apigenin 7-足O-足(6''-足malonyl-足apiosyl-足glucoside) Flavonoids Flavones down Mellein Other polyphenols Hydroxycoumarins up 5-足8'-足Dehydrodiferulic acid Phenolic acids Hydroxycinnamic acids up Ferulaldehyde Other polyphenols Hydroxycinnamaldehydes up (-足)-足Epicatechin Flavonoids Flavanols down Kaempferol 3,7-足O-足diglucoside Flavonoids Flavonols down Rhoifolin 4'-足O-足glucoside Flavonoids Flavones up Hesperetin Flavonoids Flavanones up Violaxanthin down Esculetin Other polyphenols Hydroxycoumarins up Hydroxytyrosol 4-足O-足glucoside Other polyphenols Tyrosols up Capsanthin down Kaempferol 3-足O-足(2''-足rhamnosyl-足galactoside) 7-足O-足rhamnoside Flavonoids Flavonols up Quercetin 3-足O-足galactoside 7-足O-足rhamnoside Flavonoids Flavonols down Isorhoifolin Flavonoids Flavones up Eriodictyol 7-足O-足glucoside Flavonoids Flavanones down Neoeriocitrin Flavonoids Flavanones up Quercetin 3-足O-足rhamnosyl-足galactoside Flavonoids Flavonols down Kaempferol 3-足O-足sophoroside 7-足O-足glucoside Flavonoids Flavonols down Pelargonidin 3-足O-足sophoroside Flavonoids Anthocyanins up Myricetin 3-足O-足glucoside Flavonoids Flavonols up Ellagic acid arabinoside Phenolic acids Hydroxybenzoic acids up 6''-足O-足Acetyldaidzin Flavonoids Isoflavonoids up Phytoene down 1,2-足Diferuloylgentiobiose Phenolic acids Hydroxycinnamic acids down Patuletin 3-足O-足(2''-足feruloylglucosyl)(1-足6)-足[apiosyl(1-足2)]-足glucoside down Quercetin 3-足O-足xylosyl-足rutinoside Flavonoids Flavonols up Pelargonidin 3-足O-足glucosyl-足rutinoside Flavonoids Anthocyanins down Context Bibliographic Research Materials and Methods Results and Discussion Conclusion
Australia Vs France Compound Class Subclass Regulation Pelargonidin 3-足O-足rutinoside Flavonoids Anthocyanins up Bergapten Other polyphenols Furanocoumarins down Xanthotoxin Other polyphenols Furanocoumarins down Thymol Other polyphenols Phenolic terpenes up Malvidin 3,5-足O-足diglucoside Flavonoids Anthocyanins up Medioresinol Lignans Lignans up Butein Flavonoids Chalcones down Quercetin 3-足O-足glucoside Flavonoids Flavonols up Kaempferol 3-足O-足sophoroside Flavonoids Flavonols up Quercetin 3-足O-足rutinoside Flavonoids Flavonols up Apigenin 7-足O-足(6''-足malonyl-足apiosyl-足glucoside) Flavonoids Flavones up Caffeic acid 4-足O-足glucoside Phenolic acids Hydroxycinnamic acids up Pterostilbene Stilbenes Stilbenes up Luteolin 7-足O-足glucuronide Flavonoids Flavones up Caffeoyl glucose Phenolic acids Hydroxycinnamic acids up Kaempferol 3,7-足O-足diglucoside Flavonoids Flavonols up Phloridzin Flavonoids Dihydrochalcones down Ellagic acid Phenolic acids Hydroxybenzoic acids down Quercetin 3-足O-足galactoside Flavonoids Flavonols up Quercetin 3-足O-足galactoside 7-足O-足rhamnoside Flavonoids Flavonols up Myricetin 3-足O-足rhamnoside Flavonoids Flavonols up Kaempferol 3-足O-足glucuronide Flavonoids Flavonols up Carvacrol Other polyphenols Phenolic terpenes up Daidzin Flavonoids Isoflavonoids up Quercetin 3-足O-足rhamnosyl-足galactoside Flavonoids Flavonols up 6-足Prenylnaringenin Flavonoids Flavanones up Kaempferol 3-足O-足sophoroside 7-足O-足glucoside Flavonoids Flavonols up Naringenin Flavonoids Flavanones down Trachelogenin Lignans Lignans up Pelargonidin 3-足O-足sophoroside Flavonoids Anthocyanins up Delphinidin 3-足O-足galactoside Flavonoids Anthocyanins up Quercetin 3-足O-足glucosyl-足rhamnosyl-足galactoside Flavonoids Flavonols up Kaempferol 3-足O-足xylosyl-足rutinoside Flavonoids Flavonols down Petunidin 3,5-足O-足diglucoside Flavonoids Anthocyanins up Quercetin 3-足O-足xylosyl-足rutinoside Flavonoids Flavonols down Naringin 6'-足malonate Flavonoids Flavanones down Pelargonidin 3-足O-足glucosyl-足rutinoside Flavonoids Anthocyanins down Cyanidin 3-足O-足sambubiosyl 5-足O-足glucoside down Australia Vs Israel Compound Class Subclass Regulation 3-足Methoxysinensetin Flavonoids Flavonols down Bergapten Other polyphenols Furanocoumarins down Xanthotoxin Other polyphenols Furanocoumarins down p-足Anisaldehyde Other polyphenols Hydroxybenzaldehydes up 6''-足O-足Acetylgenistin Flavonoids Isoflavonoids down Malvidin 3-足O-足(6''-足acetyl-足galactoside) Flavonoids Anthocyanins up Nobiletin Flavonoids Flavones down Quercetin 3-足O-足glucoside Flavonoids Flavonols down Kaempferol 3-足O-足glucoside Flavonoids Flavonols down 6-足Hydroxyluteolin 7-足O-足rhamnoside Flavonoids Flavones down Peonidin 3-足O-足(6''-足acetyl-足galactoside) Flavonoids Anthocyanins up Quercetin 3-足O-足(6''-足acetyl-足galactoside) 7-足O-足rhamnoside Flavonoids Flavonols down Isorhamnetin 3-足O-足galactoside Flavonoids Flavonols up Sinapic acid Phenolic acids Hydroxycinnamic acids down Spinacetin 3-足O-足glucosyl-足(1-足6)-足glucoside down epsilon-足carotene up Sakuranetin Flavonoids Flavanones up Phloridzin Flavonoids Dihydrochalcones down Quercetin 3-足O-足galactoside Flavonoids Flavonols down Quercetin 3-足O-足rhamnoside Flavonoids Flavonols down Syringaresinol Lignans Lignans down Kaempferol 7-足O-足glucoside Flavonoids Flavonols down Myricetin 3-足O-足rhamnoside Flavonoids Flavonols down Luteolin 7-足O-足glucoside Flavonoids Flavones down Daidzin Flavonoids Isoflavonoids up Pelargonidin 3-足O-足glucoside Flavonoids Anthocyanins down Malvidin 3-足O-足galactoside Flavonoids Anthocyanins up Isopimpinellin Other polyphenols Furanocoumarins up Kaempferol 3-足O-足galactoside Flavonoids Flavonols down Quercetin 3-足O-足glucosyl-足rhamnosyl-足glucoside Flavonoids Flavonols up Quercetin 3-足O-足glucosyl-足rhamnosyl-足galactoside Flavonoids Flavonols up Luteolin 6-足C-足glucoside Flavonoids Flavones down Peonidin 3-足O-足arabinoside Flavonoids Anthocyanins down Cinnamoyl glucose Phenolic acids Hydroxycinnamic acids down Kaempferol 3,7,4'-足O-足triglucoside Flavonoids Flavonols up 1,2'-足Disinapoyl-足2-足feruloylgentiobiose Phenolic acids Hydroxycinnamic acids down Naringin 6'-足malonate Flavonoids Flavanones down Pelargonidin 3-足O-足glucosyl-足rutinoside Flavonoids Anthocyanins down Cyanidin 3-足O-足sambubiosyl 5-足O-足glucoside down Context Bibliographic Research Materials and Methods Results and Discussion Conclusion
France Vs Israel Compound Class Subclass Regulation Pelargonidin 3-足O-足rutinoside Flavonoids Anthocyanins down Malvidin 3,5-足O-足diglucoside Flavonoids Anthocyanins down p-足HPEA-足EDA Other polyphenols Tyrosols up Butein Flavonoids Chalcones up Quercetin 3-足O-足glucoside Flavonoids Flavonols down Kaempferol 3-足O-足sophoroside Flavonoids Flavonols down Quercetin 3-足O-足rutinoside Flavonoids Flavonols down Kaempferol 3-足O-足glucoside Flavonoids Flavonols down Apigenin 7-足O-足(6''-足malonyl-足apiosyl-足glucoside) Flavonoids Flavones down 6-足Hydroxyluteolin 7-足O-足rhamnoside Flavonoids Flavones down Anethole Other polyphenols Hydroxyplenylpropenes down Isorhamnetin 3-足O-足galactoside Flavonoids Flavonols up Kaempferol 3,7-足O-足diglucoside Flavonoids Flavonols down 3,7-足Dimethylquercetin Flavonoids Flavonols down 4-足Ethylphenol Other polyphenols Alkylphenols up Quercetin 3-足O-足glucuronide Flavonoids Flavonols down Hydroxytyrosol 4-足O-足glucoside Other polyphenols Tyrosols down Quercetin 3-足O-足galactoside Flavonoids Flavonols down Quercetin 3-足O-足rhamnoside Flavonoids Flavonols down Arctigenin Lignans Lignans up Syringaresinol Lignans Lignans down Kaempferol 7-足O-足glucoside Flavonoids Flavonols down Quercetin 3-足O-足galactoside 7-足O-足rhamnoside Flavonoids Flavonols down Myricetin 3-足O-足rhamnoside Flavonoids Flavonols down Pelargonidin 3-足O-足(6''-足malonyl-足glucoside) Flavonoids Anthocyanins down Luteolin 7-足O-足glucoside Flavonoids Flavones down Quercetin 3-足O-足rhamnosyl-足galactoside Flavonoids Flavonols down Naringenin Flavonoids Flavanones up Jaceosidin Flavonoids Flavones down Kaempferol 3-足O-足galactoside Flavonoids Flavonols down Pelargonidin 3-足O-足sophoroside Flavonoids Anthocyanins down Luteolin 6-足C-足glucoside Flavonoids Flavones down Kaempferol 3-足O-足xylosyl-足rutinoside Flavonoids Flavonols up Petunidin 3,5-足O-足diglucoside Flavonoids Anthocyanins down Context Bibliographic Research Materials and Methods Results and Discussion Conclusion 7 27 France is down regulated in comparison with Israel
Context Bibliographic Research Materials and Methods Results and Discussion Conclusion CONCLUSION 端 6 wines coming from 6 different regions have different phenolic profiles 端 analysis of secondary metabolites has revealed 80 molecules which determine the differences between the samples 端 macro groups of elements responsible for this differences can be identified (ex: lignans) 端 T influences the expression of some molecules, especially in the wines aged in wood correlation between metabolomics and sensory analysis for the moment this method doesnt allow us to relate the wine to a specific terroir TERROIR MAKES DIFFERENCE! BUT
Context Bibliographic Research Materials and Methods Results and Discussion Conclusion LIMITATIONS OF THE RESEARCH 端 lack of information about viticulturaland enological factors 端 only one wine from each terroir insufficient data for elaboration of the fingerprint of terroir 端 gas chromatography hasnt reveal any significant result because of problems with fiber 端 limitation of time
Context Bibliographic Research Materials and Methods Results and Discussion Conclusion FUTURE PERSPECTIVE 端 Study more samples of the same wine region to identify most common phenolic compounds for each terroir 端 Standardization of samples (same clones, must instead of wine, same winemaking conditions, etc.) 端 Elaboration of database of distinctive elements for each region 端 Possible application of metabolomics analysis as an instrument for traceability and authenticity control

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Role of Terroir on Sensory and Chemical Profiles of Chardonnay Wines

  • 1. ROLE OF TERROIR ON SENSORY AND CHEMICAL PROFILES OF CHARDONNAY WINES Giulia DECORDI, Laura GONZALEZ, Ekaterina KLESHCHEVA, Carlos OYARZUN, Giulia TOMBACCO Tutor: Matteo GATTI, Luigi LUCINI, Lucrezia LAMASTRA
  • 2. Context Bibliographic Research Materials and Methods Results and Discussion Conclusion -足 Context -足 Bibliographic Research -足 Material and Methods -足 Results and Discussion -足 Conclusion Role of terroir on sensory and chemical profiles of Chardonnay wines:
  • 3. Context Bibliographic Research Materials and Methods Results and Discussion Conclusion SoilClimate Variety clone/rootstock Viti-足vinicultural practices genius loci wines of origin production
  • 4. Context Bibliographic Research Materials and Methods Results and Discussion Conclusion Experimental goals: -足 Is it possible to develop a methodology to detect these frauds? -足 Can we identify wine compounds related to origin? terroir wines: -足 Consumer look for wines expressive of their origin -足 Highly valuated terroirs -足 Possibility of adulteration of wine, mixing grapes and wines coming from other regions
  • 5. Context Bibliographic Research Materials and Methods Results and Discussion Conclusion -足 Agronomical features for Chardonnay production: -足 Ampelography and grape characteristics -足 Soil and climate -足 Training systems, pests and diseases -足 Types of wine produced -足 Chardonnay aroma and polyphenolic pathway -足 Viticultural and oenological practices which Influence wine profile -足 Methodologies applied to polyphenolic and organic volatile compounds analysis soil (Gambetta et al. 2014; Anderson 2013; Hagen 2010; Mu単oz et al. 2002; Sweet 2007; Tonietto 2004)
  • 6. WINE SAMPLESINOX BARREL AGED Context Bibliographic Research Materials and Methods Results and Discussion Conclusion and Limits Valle dAosta Sicily Emilia-足Romagna Same variety: 100% Same price range: 10-足20 Same vintage: 2014 Different terroirs: soils latitudes and altitudes climates (viticultural and oenological practices?) polyphenols and aromas? Israel France Australia
  • 7. Valle dAosta DOC Context Bibliographic Research Materials and Methods Results and Discussion Conclusion and Limits http://www.lescretes.it -足 Lat: 45.7属 Nord -足 Alt: 600-足850 m asl -足 Soil: loose, sandyand moraine -足 Climate: alpine -足 Ageing: 6 months in inox, sur lies with b但tonnages -足 % Alcohol: 13 vol Torrettevineyard
  • 8. Context Bibliographic Research Materials and Methods Results and Discussion Conclusion and Limits http://www.tenutalatorretta.com Emilia-足Romagna -足 Colli Piacentini DOC -足 Lat: 45属 Nord -足 Alt: 250-足300 m asl -足 Soil: clay and limestone -足 Climate: temperate -足 Ageing: 6 months in inox -足 % Alcohol: 13 vol http://www.diwinetaste.com
  • 9. Context Bibliographic Research Materials and Methods Results and Discussion Conclusion and Limits http://www.donnafugata.it Sicilia -足 Contessa Entellina DOC -足 Lat: 37.73属 Nord -足 Alt: 200-足600 m asl -足 Soil: clay -足 Climate: mediterranean -足 Ageing: some months in inox and 3 months in bottle -足 % Alcohol: 13-足13,5 vol Donnafugataestate
  • 10. Context Bibliographic Research Materials and Methods Results and Discussion Conclusion and Limits Israel -足 Galilee -足 Golan Heights -足 Lat: 33属 Nord -足 Alt: 400-足1200 m asl -足 Soil: volcanicbasaltic -足 Climate: mild and dry summers -足 Ageing: 7 months sur lies in French oakbarrels -足 % Alcohol: 14 vol http://www.golanwines.com http://www.israelwinexp.com http://www.wineisrael.com
  • 11. Context Bibliographic Research Materials and Methods Results and Discussion Conclusion and Limits France -足 Burgundy -足 Lat: 47属 Nord -足 Alt: 250-足300 m asl -足 Soil: clayeymarly limestone -足 Climate: continental -足 Ageing: 8 months in oak barrels partially -足 % Alcohol: 12,5 vol http://www.louisjadot.com
  • 12. Context Bibliographic Research Materials and Methods Results and Discussion Conclusion and Limits Australia South East -足 Lat: 33-足37属 S -足 Alt: 50 to 400 m asl -足 Climate: continentalto oceanic -足 Soil: from loamysand to clay loam -足 Ageing: ?? -足 % Alcohol: 13 vol -足 Vintage: 2015 http://www.yellowtailwine.com http://www.winefolly.com http://www.wineyarravalley.com
  • 13. Polyphenolic compounds UPLC/Q-足TOF Volatile compounds GC/MS Sensory analysis TRAINED PANEL http://www.icsn.cnrs-足gif.frhttp://www.st2-足service.com Context Bibliographic Research Materials and Methods Results and Discussion Conclusion
  • 14. Context Bibliographic Research Materials and Methods Results and Discussion Conclusion CHROMATOGRAPHY Chromatogram Mobile phase Stationary phase
  • 15. www.chromacademy.com www.bo.ibimet.cnr.it GAS CHROMATOGRAPHY coupled to a MASS SPECTROMETRY (GS/MS) Context Bibliographic Research Materials and Methods Results and Discussion Conclusion
  • 16. ULTRA PRESSURE LIQUID CHROMATOGRAPHIC system coupled to a HYBRID QUADRUPOLE-足TIME-足OF-足FLIGHT MASS SPECTROMETER UPLC/Q-足TOF www.openi.nlm.nih.govwww.houk.public.iastate.edu Context Bibliographic Research Materials and Methods Results and Discussion Conclusion
  • 17. f Samples Phenolic compounds list Same concentration Lower concentration Higher concentration Context Bibliographic Research Materials and Methods Results and Discussion Conclusion PLS-足DA statistical analysis CLUSTER statistical analysis
  • 18. TWO-足DIMENSIONAL 2D THREE-足DIMENSIONAL 3D Context Bibliographic Research Materials and Methods Results and Discussion Conclusion PLS-足DA statistical analysis CLASS PREDICTION MODEL
  • 19. Context Bibliographic Research Materials and Methods Results and Discussion Conclusion ANOVA (p=0.01) Fold-足change= -足3 Fold-足change= +3 VOLCANO statistical analysis Valle dAosta Sicily Piacenza Australia Israel France
  • 20. TASTING PANEL 14 tasters 5 5 1 1 1 1 Context Bibliographic Research Materials and Methods Results and Discussion Conclusion and Limits SENSORY ANALISYS
  • 21. SENSORY ANALISYS Context Bibliographic Research Materials and Methods Results and Discussion Conclusion Cod. Visual assessement T 1 2 3 Colour intensity GREEN reflexes GOLDEN reflexes Visual preferences Olfactory assessement T 1 2 3 Aromatic intensity Aromatic complexity(positive - negative) Floral Honey Fruity Citrus Exotic Fruits Yellow stoned fruits (apricot, peach) Fresh vegetative/herbaceous (grass/cut green, tomato leaf) Spicy (vanilla, pepper, cinnamon) Mineral Odour preferences Tasting assessement T 1 2 3 Body Balance Sweetness Acidity Bitterness Taste preferences Retro-olfactory assessement T 1 2 3 Aromatic persistance Floral Fruity Total negative odours Retro-olfactory preferences Global preferences white wines score card scale: from 1 absence of perception to 9 maximum perception Samples Descriptor extraction from two samples Set up of 2 different sensory scorecards Samples preparation in a randomized order 2 tastingsessions with pre calibration Radar graph Randomized Block Design-足> FruedmaTest
  • 22. www.6xc.com.au Olfactory and Retro-足 olfactory assessment Tasting assessment Preferences Visual assessment www.winefolly.com www.i.telegraph.co.uk www.innovino.it Context Bibliographic Research Materials and Methods Results and Discussion Conclusion and Limits
  • 23. Context Bibliographic Research Materials and Methods Results and Discussion Conclusion SENSORY PANEL TAISTING INOX PREFERENCES 0 1 2 3 4 5 6 Visual_PR Odor_PR Taste_PRRO_PR Global_PR VdA PC Sicily
  • 24. Context Bibliographic Research Materials and Methods Results and Discussion Conclusion SENSORY PANEL TAISTING INOX DESCRIPTORS a bab a aa b b b 0 1 2 3 4 5 6 Color_int **Green Golden Aroma_int Aroma_compl Floral Honey Fruity *Citrus Exotic Stonefruits *Herbs Spicy Mineral Odor_PR Body Balance Sweetness Acidity Bitterness AromaPers Floral_RO Fruty_RO Negative VdA PC Sicily
  • 25. Context Bibliographic Research Materials and Methods Results and Discussion Conclusion SENSORY PANEL TAISTING BARREL PREFERENCES
  • 26. Context Bibliographic Research Materials and Methods Results and Discussion Conclusion SENSORY PANEL TAISTING BARREL DESCRIPTORS
  • 27. METABOLOMIC ANALYSIS Context Bibliographic Research Materials and Methods Results and Discussion Conclusion 28284 Barrel T属Temperate Inox Warm Barrel Cool Barrel Inox Lignans/QuercetinKaempferol
  • 28. Italy, Sicily Vs Italy, VdA Compound Class Subclass Regulation Delphinidin 3-足O-足glucoside Flavonoids Anthocyanins down 8-足O-足4'-足Dehydrodiferulic acid Phenolic acids Hydroxycinnamic acids up Rhoifolin Flavonoids Flavones up Kaempferol 3-足O-足rhamnosyl-足rhamnosyl-足glucoside Flavonoids Flavonols up Eriocitrin Flavonoids Flavanones up Apigenin 7-足O-足(6''-足malonyl-足apiosyl-足glucoside) Flavonoids Flavones down 5-足8'-足Dehydrodiferulic acid Phenolic acids Hydroxycinnamic acids up Pterostilbene Stilbenes Stilbenes up Rhoifolin 4'-足O-足glucoside Flavonoids Flavones up Cyanidin 3-足O-足(6''-足malonyl-足glucoside) Flavonoids Anthocyanins down Capsanthin down Kaempferol 3-足O-足(2''-足rhamnosyl-足galactoside) 7-足O-足rhamnoside Flavonoids Flavonols up Pelargonidin 3-足O-足sambubioside Flavonoids Anthocyanins up Isorhoifolin Flavonoids Flavones up Neoeriocitrin Flavonoids Flavanones up Sinensetin Flavonoids Flavones up Myricetin 3-足O-足glucoside Flavonoids Flavonols up Ellagic acid arabinoside Phenolic acids Hydroxybenzoic acids up Cinnamoyl glucose Phenolic acids Hydroxycinnamic acids down Patuletin 3-足O-足(2''-足feruloylglucosyl)(1-足6)-足[apiosyl(1-足2)]-足glucoside down Kaempferol 3-足O-足(2''-足rhamnosyl-足6''-足acetyl-足galactoside) 7-足O-足rhamnoside Flavonoids Flavonols down 1,2'-足Disinapoyl-足2-足feruloylgentiobiose Phenolic acids Hydroxycinnamic acids down Quercetin 3-足O-足xylosyl-足rutinoside Flavonoids Flavonols up Context Bibliographic Research Materials and Methods Results and Discussion Conclusion 15 8 Sicily is up regulated in comparison with Aosta Valley
  • 29. Italy, PC Vs Italy, Sicily Compound Class Subclass Regulation Delphinidin 3-足O-足glucoside Flavonoids Anthocyanins up Delphinidin 3-足O-足arabinoside Flavonoids Anthocyanins up Cyanidin 3-足O-足(6''-足malonyl-足glucoside) Flavonoids Anthocyanins up Pelargonidin 3-足O-足sambubioside Flavonoids Anthocyanins down Delphinidin 3-足O-足xyloside Flavonoids Anthocyanins up Peonidin 3-足O-足(6''-足acetyl-足glucoside) Flavonoids Anthocyanins down Cyanidin 3-足O-足(6''-足succinyl-足glucoside) Flavonoids Anthocyanins down Kaempferol 3-足O-足acetyl-足glucoside Flavonoids Flavonols up Kaempferol 3-足O-足sophoroside 7-足O-足glucoside Flavonoids Flavonols down Kaempferol 3-足O-足(2''-足rhamnosyl-足6''-足acetyl-足galactoside) 7-足O-足 rhamnoside Flavonoids Flavonols up Apigenin 7-足O-足(6''-足malonyl-足apiosyl-足glucoside) Flavonoids Flavones up Sinensetin Flavonoids Flavones down Eriodictyol 7-足O-足glucoside Flavonoids Flavanones down Phloretin Flavonoids Dihydrochalcones down 6''-足O-足Malonylglycitin Flavonoids Isoflavonoids down 6''-足O-足Acetyldaidzin Flavonoids Isoflavonoids up 4-足Caffeoylquinic acid Phenolic acids Hydroxycinnamic acids down 5-足Caffeoylquinic acid Phenolic acids Hydroxycinnamic acids down 3-足Caffeoylquinic acid Phenolic acids Hydroxycinnamic acids down Cinnamoyl glucose Phenolic acids Hydroxycinnamic acids up 1,2'-足Disinapoyl-足2-足feruloylgentiobiose Phenolic acids Hydroxycinnamic acids up Secoisolariciresinol-足sesquilignan Lignans Lignans down Mellein Other polyphenols Hydroxycoumarins up Ferulaldehyde Other polyphenols Hydroxycinnamaldehyde s up Hydroxytyrosol 4-足O-足glucoside Other polyphenols Tyrosols up 1-足Caffeoylquinic acid down Peonidin 3-足O-足(6''-足malonyl-足glucoside) down Violaxanthin down Patuletin 3-足O-足(2''-足feruloylglucosyl)(1-足6)-足[apiosyl(1-足2)]-足glucoside down Italy, PC Vs Italy, VdA Compound Class Subclass Regulation Pelargonidin 3-足O-足rutinoside Flavonoids Anthocyanins up (+)-足Catechin Flavonoids Flavanols down 8-足O-足4'-足Dehydrodiferulic acid Phenolic acids Hydroxycinnamic acids up Rhoifolin Flavonoids Flavones up Kaempferol 3-足O-足rhamnosyl-足rhamnosyl-足glucoside Flavonoids Flavonols up Kaempferol 3-足O-足sophoroside Flavonoids Flavonols down Quercetin 3-足O-足rutinoside Flavonoids Flavonols down Eriocitrin Flavonoids Flavanones up Apigenin 7-足O-足(6''-足malonyl-足apiosyl-足glucoside) Flavonoids Flavones down Mellein Other polyphenols Hydroxycoumarins up 5-足8'-足Dehydrodiferulic acid Phenolic acids Hydroxycinnamic acids up Ferulaldehyde Other polyphenols Hydroxycinnamaldehydes up (-足)-足Epicatechin Flavonoids Flavanols down Kaempferol 3,7-足O-足diglucoside Flavonoids Flavonols down Rhoifolin 4'-足O-足glucoside Flavonoids Flavones up Hesperetin Flavonoids Flavanones up Violaxanthin down Esculetin Other polyphenols Hydroxycoumarins up Hydroxytyrosol 4-足O-足glucoside Other polyphenols Tyrosols up Capsanthin down Kaempferol 3-足O-足(2''-足rhamnosyl-足galactoside) 7-足O-足rhamnoside Flavonoids Flavonols up Quercetin 3-足O-足galactoside 7-足O-足rhamnoside Flavonoids Flavonols down Isorhoifolin Flavonoids Flavones up Eriodictyol 7-足O-足glucoside Flavonoids Flavanones down Neoeriocitrin Flavonoids Flavanones up Quercetin 3-足O-足rhamnosyl-足galactoside Flavonoids Flavonols down Kaempferol 3-足O-足sophoroside 7-足O-足glucoside Flavonoids Flavonols down Pelargonidin 3-足O-足sophoroside Flavonoids Anthocyanins up Myricetin 3-足O-足glucoside Flavonoids Flavonols up Ellagic acid arabinoside Phenolic acids Hydroxybenzoic acids up 6''-足O-足Acetyldaidzin Flavonoids Isoflavonoids up Phytoene down 1,2-足Diferuloylgentiobiose Phenolic acids Hydroxycinnamic acids down Patuletin 3-足O-足(2''-足feruloylglucosyl)(1-足6)-足[apiosyl(1-足2)]-足glucoside down Quercetin 3-足O-足xylosyl-足rutinoside Flavonoids Flavonols up Pelargonidin 3-足O-足glucosyl-足rutinoside Flavonoids Anthocyanins down Context Bibliographic Research Materials and Methods Results and Discussion Conclusion
  • 30. Australia Vs France Compound Class Subclass Regulation Pelargonidin 3-足O-足rutinoside Flavonoids Anthocyanins up Bergapten Other polyphenols Furanocoumarins down Xanthotoxin Other polyphenols Furanocoumarins down Thymol Other polyphenols Phenolic terpenes up Malvidin 3,5-足O-足diglucoside Flavonoids Anthocyanins up Medioresinol Lignans Lignans up Butein Flavonoids Chalcones down Quercetin 3-足O-足glucoside Flavonoids Flavonols up Kaempferol 3-足O-足sophoroside Flavonoids Flavonols up Quercetin 3-足O-足rutinoside Flavonoids Flavonols up Apigenin 7-足O-足(6''-足malonyl-足apiosyl-足glucoside) Flavonoids Flavones up Caffeic acid 4-足O-足glucoside Phenolic acids Hydroxycinnamic acids up Pterostilbene Stilbenes Stilbenes up Luteolin 7-足O-足glucuronide Flavonoids Flavones up Caffeoyl glucose Phenolic acids Hydroxycinnamic acids up Kaempferol 3,7-足O-足diglucoside Flavonoids Flavonols up Phloridzin Flavonoids Dihydrochalcones down Ellagic acid Phenolic acids Hydroxybenzoic acids down Quercetin 3-足O-足galactoside Flavonoids Flavonols up Quercetin 3-足O-足galactoside 7-足O-足rhamnoside Flavonoids Flavonols up Myricetin 3-足O-足rhamnoside Flavonoids Flavonols up Kaempferol 3-足O-足glucuronide Flavonoids Flavonols up Carvacrol Other polyphenols Phenolic terpenes up Daidzin Flavonoids Isoflavonoids up Quercetin 3-足O-足rhamnosyl-足galactoside Flavonoids Flavonols up 6-足Prenylnaringenin Flavonoids Flavanones up Kaempferol 3-足O-足sophoroside 7-足O-足glucoside Flavonoids Flavonols up Naringenin Flavonoids Flavanones down Trachelogenin Lignans Lignans up Pelargonidin 3-足O-足sophoroside Flavonoids Anthocyanins up Delphinidin 3-足O-足galactoside Flavonoids Anthocyanins up Quercetin 3-足O-足glucosyl-足rhamnosyl-足galactoside Flavonoids Flavonols up Kaempferol 3-足O-足xylosyl-足rutinoside Flavonoids Flavonols down Petunidin 3,5-足O-足diglucoside Flavonoids Anthocyanins up Quercetin 3-足O-足xylosyl-足rutinoside Flavonoids Flavonols down Naringin 6'-足malonate Flavonoids Flavanones down Pelargonidin 3-足O-足glucosyl-足rutinoside Flavonoids Anthocyanins down Cyanidin 3-足O-足sambubiosyl 5-足O-足glucoside down Australia Vs Israel Compound Class Subclass Regulation 3-足Methoxysinensetin Flavonoids Flavonols down Bergapten Other polyphenols Furanocoumarins down Xanthotoxin Other polyphenols Furanocoumarins down p-足Anisaldehyde Other polyphenols Hydroxybenzaldehydes up 6''-足O-足Acetylgenistin Flavonoids Isoflavonoids down Malvidin 3-足O-足(6''-足acetyl-足galactoside) Flavonoids Anthocyanins up Nobiletin Flavonoids Flavones down Quercetin 3-足O-足glucoside Flavonoids Flavonols down Kaempferol 3-足O-足glucoside Flavonoids Flavonols down 6-足Hydroxyluteolin 7-足O-足rhamnoside Flavonoids Flavones down Peonidin 3-足O-足(6''-足acetyl-足galactoside) Flavonoids Anthocyanins up Quercetin 3-足O-足(6''-足acetyl-足galactoside) 7-足O-足rhamnoside Flavonoids Flavonols down Isorhamnetin 3-足O-足galactoside Flavonoids Flavonols up Sinapic acid Phenolic acids Hydroxycinnamic acids down Spinacetin 3-足O-足glucosyl-足(1-足6)-足glucoside down epsilon-足carotene up Sakuranetin Flavonoids Flavanones up Phloridzin Flavonoids Dihydrochalcones down Quercetin 3-足O-足galactoside Flavonoids Flavonols down Quercetin 3-足O-足rhamnoside Flavonoids Flavonols down Syringaresinol Lignans Lignans down Kaempferol 7-足O-足glucoside Flavonoids Flavonols down Myricetin 3-足O-足rhamnoside Flavonoids Flavonols down Luteolin 7-足O-足glucoside Flavonoids Flavones down Daidzin Flavonoids Isoflavonoids up Pelargonidin 3-足O-足glucoside Flavonoids Anthocyanins down Malvidin 3-足O-足galactoside Flavonoids Anthocyanins up Isopimpinellin Other polyphenols Furanocoumarins up Kaempferol 3-足O-足galactoside Flavonoids Flavonols down Quercetin 3-足O-足glucosyl-足rhamnosyl-足glucoside Flavonoids Flavonols up Quercetin 3-足O-足glucosyl-足rhamnosyl-足galactoside Flavonoids Flavonols up Luteolin 6-足C-足glucoside Flavonoids Flavones down Peonidin 3-足O-足arabinoside Flavonoids Anthocyanins down Cinnamoyl glucose Phenolic acids Hydroxycinnamic acids down Kaempferol 3,7,4'-足O-足triglucoside Flavonoids Flavonols up 1,2'-足Disinapoyl-足2-足feruloylgentiobiose Phenolic acids Hydroxycinnamic acids down Naringin 6'-足malonate Flavonoids Flavanones down Pelargonidin 3-足O-足glucosyl-足rutinoside Flavonoids Anthocyanins down Cyanidin 3-足O-足sambubiosyl 5-足O-足glucoside down Context Bibliographic Research Materials and Methods Results and Discussion Conclusion
  • 31. France Vs Israel Compound Class Subclass Regulation Pelargonidin 3-足O-足rutinoside Flavonoids Anthocyanins down Malvidin 3,5-足O-足diglucoside Flavonoids Anthocyanins down p-足HPEA-足EDA Other polyphenols Tyrosols up Butein Flavonoids Chalcones up Quercetin 3-足O-足glucoside Flavonoids Flavonols down Kaempferol 3-足O-足sophoroside Flavonoids Flavonols down Quercetin 3-足O-足rutinoside Flavonoids Flavonols down Kaempferol 3-足O-足glucoside Flavonoids Flavonols down Apigenin 7-足O-足(6''-足malonyl-足apiosyl-足glucoside) Flavonoids Flavones down 6-足Hydroxyluteolin 7-足O-足rhamnoside Flavonoids Flavones down Anethole Other polyphenols Hydroxyplenylpropenes down Isorhamnetin 3-足O-足galactoside Flavonoids Flavonols up Kaempferol 3,7-足O-足diglucoside Flavonoids Flavonols down 3,7-足Dimethylquercetin Flavonoids Flavonols down 4-足Ethylphenol Other polyphenols Alkylphenols up Quercetin 3-足O-足glucuronide Flavonoids Flavonols down Hydroxytyrosol 4-足O-足glucoside Other polyphenols Tyrosols down Quercetin 3-足O-足galactoside Flavonoids Flavonols down Quercetin 3-足O-足rhamnoside Flavonoids Flavonols down Arctigenin Lignans Lignans up Syringaresinol Lignans Lignans down Kaempferol 7-足O-足glucoside Flavonoids Flavonols down Quercetin 3-足O-足galactoside 7-足O-足rhamnoside Flavonoids Flavonols down Myricetin 3-足O-足rhamnoside Flavonoids Flavonols down Pelargonidin 3-足O-足(6''-足malonyl-足glucoside) Flavonoids Anthocyanins down Luteolin 7-足O-足glucoside Flavonoids Flavones down Quercetin 3-足O-足rhamnosyl-足galactoside Flavonoids Flavonols down Naringenin Flavonoids Flavanones up Jaceosidin Flavonoids Flavones down Kaempferol 3-足O-足galactoside Flavonoids Flavonols down Pelargonidin 3-足O-足sophoroside Flavonoids Anthocyanins down Luteolin 6-足C-足glucoside Flavonoids Flavones down Kaempferol 3-足O-足xylosyl-足rutinoside Flavonoids Flavonols up Petunidin 3,5-足O-足diglucoside Flavonoids Anthocyanins down Context Bibliographic Research Materials and Methods Results and Discussion Conclusion 7 27 France is down regulated in comparison with Israel
  • 32. Context Bibliographic Research Materials and Methods Results and Discussion Conclusion CONCLUSION 端 6 wines coming from 6 different regions have different phenolic profiles 端 analysis of secondary metabolites has revealed 80 molecules which determine the differences between the samples 端 macro groups of elements responsible for this differences can be identified (ex: lignans) 端 T influences the expression of some molecules, especially in the wines aged in wood correlation between metabolomics and sensory analysis for the moment this method doesnt allow us to relate the wine to a specific terroir TERROIR MAKES DIFFERENCE! BUT
  • 33. Context Bibliographic Research Materials and Methods Results and Discussion Conclusion LIMITATIONS OF THE RESEARCH 端 lack of information about viticulturaland enological factors 端 only one wine from each terroir insufficient data for elaboration of the fingerprint of terroir 端 gas chromatography hasnt reveal any significant result because of problems with fiber 端 limitation of time
  • 34. Context Bibliographic Research Materials and Methods Results and Discussion Conclusion FUTURE PERSPECTIVE 端 Study more samples of the same wine region to identify most common phenolic compounds for each terroir 端 Standardization of samples (same clones, must instead of wine, same winemaking conditions, etc.) 端 Elaboration of database of distinctive elements for each region 端 Possible application of metabolomics analysis as an instrument for traceability and authenticity control