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Molecules

Title:		Exploring the Effects of Geographical Origin on the Chemical Composition and Quality Grading of Vitis vinifera L. cv. Chardonnay Grapes
Author(s):		Gambetta JM; Cozzolino D; Bastian SE; Jeffery DW;
Address:		"School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia. joanna.gambetta@adelaide.edu.au. School of Medical and Applied Sciences, Central Queensland Innovation and Research Precinct, Central Queensland University, Bruce Highway, North Rockhampton, QLD 4701, Australia. d.cozzolino@cqu.edu.au. School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia. sue.bastian@adelaide.edu.au. School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia. david.jeffery@adelaide.edu.au"
Journal Title:		Molecules
Year:		2017
Volume:		20170131
Issue:		2
Page Number:		-
DOI:		10.3390/molecules22020218
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"The relationship between berry chemical composition, region of origin and quality grade was investigated for Chardonnay grapes sourced from vineyards located in seven South Australian Geographical Indications (GI). Measurements of basic chemical parameters, amino acids, elements, and free and bound volatiles were conducted for grapes collected during 2015 and 2016. Multiple factor analysis (MFA) was used to determine the sets of data that best discriminated each GI and quality grade. Important components for the discrimination of grapes based on GI were 2-phenylethanol, benzyl alcohol and C6 compounds, as well as Cu, Zn, and Mg, titratable acidity (TA), total soluble solids (TSS), and pH. Discriminant analysis (DA) based on MFA results correctly classified 100% of the samples into GI in 2015 and 2016. Classification according to grade was achieved based on the results for elements such as Cu, Na, Fe, volatiles including C6 and aryl alcohols, hydrolytically-released volatiles such as (Z)-linalool oxide and vitispirane, pH, TSS, alanine and proline. Correct classification through DA according to grade was 100% for both vintages. Significant correlations were observed between climate, GI, grade, and berry composition. Climate influenced the synthesis of free and bound volatiles as well as amino acids, sugars, and acids, as a result of higher temperatures and precipitation"
Keywords:		Amino Acids/chemistry Australia Climate Fruit/*chemistry/*standards Geography Glucosides Minerals/chemistry Phytochemicals/*chemistry Trace Elements/chemistry Vitis/*chemistry Volatile Organic Compounds Chardonnay elements geographical indication multiple;
Notes:		"MedlineGambetta, Joanna M Cozzolino, Daniel Bastian, Susan E P Jeffery, David W eng Switzerland 2017/02/02 Molecules. 2017 Jan 31; 22(2):218. doi: 10.3390/molecules22020218"