RT Journal Article
T1 Aroma composition of wines produced from grapes treated with organic amendments
A1 Palenzuela-Ruiz, María Valle
A1 López de Lerma, Nieves
A1 Sánchez-Suárez, Fernando
A1 Martínez-García, Rafael
A1 Peinado, Rafael Andrés
A1 Rosal Raya, Antonio
K1 Compost
K1 Vermicompost
K1 Wine
K1 Aroma compounds
K1 Volatilome
K1 Aroma series
AB The application to agriculture of wheat-straw spent mushroom substrate amendments (compost/vermicompost) used to grow Pleurotus ostreatus has been analyzed. The study was conducted in a vineyard where the effect on (1) the physicochemical properties of the soil and the leaf and (2) the analytical characteristics and the aromatic composition of the wine were analyzed. The application of the amendments resulted in an increase in organic matter and macronutrients (NO3-, P2O5 and K2O) in the soil. With regard to the leaves, the NO3- and K2O contents of those vines fertilized with vermicompost were higher, and the metallic content was the same regardless of the treatment applied. The analysis of the colorimetric parameters showed that there was a higher content of compounds with red and violet colorations in the case of wine obtained after treatment with vermicompost. In addition, for this type of wine, a higher concentration of volatile compounds was obtained. Thus, after grouping the aroma compounds into aroma series, the greatest differences among vermicompost wines and the rest were obtained in the fruit, floral, herbaceous, and green fruit series. The principal component analysis showed that the vermicompost treatment clearly differentiated the wine from the rest of the wines, in addition to its effects on the aromatic series, the values in the total polyphenol index, and the compounds responsible for brown tones.
PB MDPI
YR 2023
FD 2023
LK https://hdl.handle.net/10433/22092
UL https://hdl.handle.net/10433/22092
LA en
NO Palenzuela, M.d.V.; López de Lerma, N.; Sánchez-Suárez, F.; Martínez-García, R.; Peinado, R.A.; Rosal, A. Aroma Composition of Wines Produced from Grapes Treated with Organic Amendments. Appl. Sci. 2023, 13, 8001. https://doi.org/ 10.3390/app13148001
NO This research was funded by the Ministry of Science and Innovation of Spain (TED2021-129208B-100 project). The authors gratefully appreciate the collaboration of Huertos de Hytasal cooperative and El Pujío cellar. The authors also wish to acknowledge the contribution of Carmen Torrella for reviewing and translating our paper.TED2021-129208B-100
NO Universidad Pablo de Olavide. Departamento de Biología Molecular e Ingeniería Bioquímica.
DS RIO
RD May 3, 2026