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J Sci Food Agric

Title:		Natural versus conventional production of Spanish white wines: an exploratory study
Author(s):		Saenz-Navajas MP; Sanchez C; Gonzalez-Hernandez M; Bueno M; Pena C; Fernandez-Zurbano P; Ballester J; Parga-Dans E; Gonzalez PA;
Address:		"Department of Enology, Instituto de Ciencias de la Vid y del Vino (UR-CSIC-GR), Logrono, Spain. Laboratorio de Analisis del Aroma y Enologia (LAAE). Departamento de Quimica Analitica, Facultad de Ciencias, Universidad de Zaragoza. Instituto Agroalimentario de Aragon-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain. Centre des Sciences du Gout et de l'Alimentation, CNRS, INRAE, Institut Agro, Universite Bourgogne Franche-Comte, Dijon, France. Instituto de Productos Naturales y Agrobiologia, IPNA-CSIC, La Laguna, Santa Cruz de Tenerife, Spain"
Journal Title:		J Sci Food Agric
Year:		2023
Volume:		20230214
Issue:		7
Page Number:		3540 - 3549
DOI:		10.1002/jsfa.12479
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"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, and with minimal or no use of oenological additives. The present study aimed 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 aldehyde volatile compounds were determined in 28 wines, including natural and conventional Spanish commercial white wines. Wines were also sensory described following a labelled free sorting task. RESULTS: NWs presented higher pH, volatile acidity (VA) and turbidity values, and a more intense yellow colour, whereas they have a lower malic acid content compared to theor 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 with respect to to their chemical and their sensory profiles, whereas the content in toxicants was not significantly different, with the exception of total sulphur dioxide and putrescine levels. (c) 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry"
Keywords:		*Wine/analysis Putrescine Sulfur Dioxide *Vitis/chemistry Agriculture Spain natural wine sensory description sorting task toxics wine;
Notes:		"MedlineSaenz-Navajas, Maria-Pilar Sanchez, Carlota Gonzalez-Hernandez, Marivel Bueno, Monica Pena, Cristina Fernandez-Zurbano, Purificacion Ballester, Jordi Parga-Dans, Eva Gonzalez, Pablo Alonso eng Cabildo de Tenerife, under the TFinnova Programme supported by MEDI and FDCAN/ Juan de la Cierva Program/ Ramon y Cajal Program/ Spanish Ministry of Science and Innovation, the Spanish Research Agency and FEDER/ England 2023/02/01 J Sci Food Agric. 2023 May; 103(7):3540-3549. doi: 10.1002/jsfa.12479. Epub 2023 Feb 14"