Chemical Characterization of Sauvignon Blanc Wines from Three Cold-Climate-Growing Areas of Chile
Abstract
:1. Introduction
2. Materials and Methods
2.1. Reagents and Equipment
2.2. Wine Samples
2.3. Global Chemical Analyses and Spectrophotometric Characterization of Wine Samples
2.4. HPLC-DAD Analyses of Low-Molecular-Weight Phenolic Compounds in Wine Samples
2.5. SPME-GC-MS Analyses for Volatile Compounds in Wine Samples
2.6. Statistical Analyses
3. Results
Global Chemical Composition in Sauvignon Blanc Wine Samples
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Casablanca | Leyda | San Antonio | |||||||
---|---|---|---|---|---|---|---|---|---|
January | February | March | January | February | March | January | February | March | |
Maximum temperature (°C) | 28.1 | 27.9 | 27.3 | 21.4 | 21.7 | 20.8 | 21.7 | 22.0 | 21.4 |
Minimum temperature (°C) | 9.7 | 8.0 | 9.0 | 12.3 | 12.0 | 12.0 | 10.7 | 8.4 | 9.4 |
Thermal oscillation (°C) | 18.3 | 19.9 | 18.2 | 9.1 | 9.6 | 8.7 | 11.0 | 13.6 | 12.0 |
Relative humidity (%) | 69.0 | 70.3 | 74.6 | 84.3 | 82.2 | 87.6 | 79.3 | 79.5 | 83.2 |
Precipitation (mm) | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 |
Solar radiation (W m−2) | 922.2 | 892.0 | 754.9 | 952.1 | 921.3 | 899.4 | 606.4 | 655.3 | 668.0 |
Maximum wind speed (m s−1) | 2.4 | 2.3 | 2.2 | 4.1 | 4.0 | 3.7 | 3.8 | 3.9 | 3.4 |
Day degrees (base 10 °C) | 686.3 | 948.81 | 1187.2 | 930.3 | 1139.2 | 1334.3 | 432.0 | 604.4 | 769.1 |
Casablanca (n = 8) | Leyda (n = 7) | San Antonio (n = 5) | |
---|---|---|---|
Total phenols (mg GAE L−1) | 125.81 ± 2.61 | 116.59 ± 7.52 | 139.7 ± 11.27 |
Color (A.U 420 nm) | 0.08 ± 0.00 | 0.07 ± 0.00 | 0.14 ± 0.04 |
Volatile acidity (g acetic acid L−1) | 0.28 ± 0.03 | 0.40 ± 0.02 | 0.34 ± 0.07 |
Titratable acidity (g tartaric acid L−1) | 5.71 ± 0.14 b | 6.64 ± 0.15 a | 6.66 ± 0.21 a |
Reducing sugars (g/L) | 0.84 ± 0.20 | 1.24 ± 0.55 | 0.64 ± 0.10 |
Alcoholic strength (% v/v) | 13.54 ± 0.19 | 13.46 ± 0.15 | 13.78 ± 0.15 |
pH | 2.83 ± 0.04 | 2.91 ± 0.03 | 2.88 ± 0.04 |
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Rojas, J.; Viacava, C.; Ubeda, C.; Peña-Neira, Á.; Cuneo, I.F.; Kuhn, N.; Cáceres-Mella, A. Chemical Characterization of Sauvignon Blanc Wines from Three Cold-Climate-Growing Areas of Chile. Foods 2024, 13, 1991. https://doi.org/10.3390/foods13131991
Rojas J, Viacava C, Ubeda C, Peña-Neira Á, Cuneo IF, Kuhn N, Cáceres-Mella A. Chemical Characterization of Sauvignon Blanc Wines from Three Cold-Climate-Growing Areas of Chile. Foods. 2024; 13(13):1991. https://doi.org/10.3390/foods13131991
Chicago/Turabian StyleRojas, Javiera, Claudia Viacava, Cristina Ubeda, Álvaro Peña-Neira, Italo F. Cuneo, Nathalie Kuhn, and Alejandro Cáceres-Mella. 2024. "Chemical Characterization of Sauvignon Blanc Wines from Three Cold-Climate-Growing Areas of Chile" Foods 13, no. 13: 1991. https://doi.org/10.3390/foods13131991