Natural versus conventional production of Spanish white wines: an exploratory study
Background Natural 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, with minimal or no use of oenological additives. This paper aims 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 aldehydes volatile compounds were determined in 28 wines including natural and conventional Spanish commercial white wines. Wines were also sensory described following labelled free sorting task. Results NWs presented higher pH, volatile acidity (VA) and turbidity values, and more intense yellow colour while lower malic acid content than their 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. Conclusion It could be confirmed that NW can be globally differentiated from CW attending to their chemical and their sensory profiles, while the content in toxicants was not significantly different, with the exception of total sulphur dioxide and putrescine levels.
| Main Authors: | , , , , , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
John Wiley & Sons
2023-01-31
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| Subjects: | Natural wine, Sensory description, Spain, Wine, Sorting task, Toxics, |
| Online Access: | http://hdl.handle.net/10261/288452 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100000780 |
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