Assessment of climatic conditions as driving factors of wine aromatic compounds: a case study from Central Romania
2019
Costea, Marioara | Lengyel, Ecaterina | Stegăruş, Diana | Rusan, Nicolae | Tăuşan, Ioan
Climate conditions leave their mark on the accumulation of valuable compounds in grapes, triggering chemical reactions, becoming aroma precursors. Carried out in submountainous area of Sebeş-Apold vineyard, known for producing white wines, our study used climatological mean and daily values of climatic parameters (2010–2015) to assess the bioclimatic indices favourability for grapevine growing. The real heliothermic index, the hydrothermal coefficient, the grapevine bioclimatic index, the bio-pedo-climatic index and the oenoclimatic aptitude index were related with the wine quality chemical compounds (esters, high alcohols, volatile fatty acids, aldehydes and terpene) assessed for three wine varieties (Riesling, Pinot gris, Traminer). Our results show that wine’s aromatic potential highlights the grapes’ area of origin, closely connected to climatic conditions. The lowest bioclimatic indices, recorded in 2010, affected the quality of the wine’s aroma. Esters, aldehydes and terpene compounds reached their lowest amounts, which were also correlated with the oenoclimatic aptitude index. Our results suggest that 2012 was the most favourable for exceptional quality wines. High temperatures in the grape maturation period and favourable climatic indices are significantly linked with high amounts of esters, increased amounts of high alcohols, volatile fatty acids and terpene compounds. Our results enhance the knowledge of viticultural potential of Romania and could be a starting point for further research in a region apparently devoided of climatic potential to produce high quality wines. Moreover, it can be an approach model in assessing the link between bioclimatic indices and quality compounds of wines for other viticultural areas of Romania or worldwide.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил National Agricultural Library