RT Journal Article
SR Electronic
T1 Influence of Soil Salinity on Sensory Characteristics and Volatile Aroma Compounds of Nero d’Avola Wine
JF American Journal of Enology and Viticulture
JO Am. J. Enol. Vitic.
FD American Society for Enology and Viticulture
SP 498
OP 505
DO 10.5344/ajev.2010.10003
VO 61
IS 4
A1 Scacco, Antonio
A1 Verzera, Antonella
A1 Lanza, Carmela M.
A1 Sparacio, Antonio
A1 Genna, Giuseppe
A1 Raimondi, Salvatore
A1 Tripodi, Gianluca
A1 Dima, Giovanna
YR 2010
UL http://www.ajevonline.org/content/61/4/498.abstract
AB The influence of soil salinity on the chemical composition, volatile aromatic compounds, and sensory characteristics of Nero d’Avola wine was examined. Data on vineyard productivity, such as grape yield, are also reported. Physicochemical parameters were determined on the samples analyzed. Solid-phase microextraction was used for the extraction of aromatic volatile compounds, followed by capillary gas chromatography-mass spectrometry. Sensory analyses were performed by visual inspection, smelling, and tasting. Statistical analysis showed that most of the physicochemical parameters and volatile constituents, both primary and fermentation aromas, were influenced by the soil salinity. The composition differences observed among the samples had little influence on the sensory characteristics; the increase in soil salinity enhanced color intensity, purple reflexes, salty, citrus, and fruit in the aroma. Results indicate that Nero d’Avola vine may be well suited to increased soil salinity, even given reduced plant productivity.