Exploring the Typicality, Sensory Space, and Chemical Composition of Swedish Solaris Wines
Abstract
:1. Introduction
2. Materials and Methods
2.1. Wine Selection
2.2. Sensory Analysis
2.3. Volatile Analyses
2.3.1. Thiol Analyses
2.3.2. Terpenes and Norisoprenoids
2.3.3. Major Volatiles
2.4. Non-Volatile Analyses
2.4.1. Cation Analyses
2.4.2. Organic Acids and Sugars
2.5. Data Analysis
3. Results
3.1. Typicality and Quality of Swedish Solaris Wines
3.2. Sensory Profile of the Wines
3.3. Volatile Composition
3.4. Non-Volatile Composition
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Cultivar | Country | Vintage | Code |
---|---|---|---|
Solaris | Sweden | 2016 | Sol-SW (1) |
Solaris | Sweden | 2016 | Sol-SW (2) |
Solaris | Sweden | 2016/2017 | Sol-SW (3) |
Solaris | Sweden | 2016 | Sol-SW (4) |
Solaris | Sweden | 2016 | Sol-SW (5) |
Albariño | Spain | 2017 | AL-SP (1) |
Albariño | Spain | 2016 | AL-SP (2) |
Sauvignon blanc | France | 2016 | SB-FR (1) |
Sauvignon blanc | France | 2017 | SB-FR (2) |
Chardonnay | France | 2016 | Cha-FR |
Sauvignon blanc | New Zealand | 2017 | SB-NZ |
Chenin blanc | South Africa | 2018 | ChB-SA |
Typicality Cluster 1 | Typicality Cluster 2 | Typicality Cluster 3 | Quality Cluster 1 | Quality Cluster 2 | |||||
---|---|---|---|---|---|---|---|---|---|
Sol-SW (1) | 69.17 a | AL-SP (2) | 72.82 a | Sol-SW (3) | 51.23 a | SB-FR (2) | 64.44 a | Sol-SW (5) | 74.92 a |
SB-NZ | 66.52 ab | SB-FR (1) | 72.30 a | AL-SP (1) | 47.57 a | AL-SP (1) | 62.57 a | AL-SP (1) | 64.48 ab |
ChB-SA | 64.63 ab | Sol-SW (2) | 59.87 a | ChB-SA | 47.35 a | AL-SP (2) | 62.12 a | ChB-SA | 60.47 ab |
SB-FR (2) | 60.42 ab | SB-NZ | 57.85 a | Sol-SW (4) | 46.92 a | SB-NZ | 61.63 a | Sol-SW (1) | 59.03 ab |
AL-SP (2) | 58.82 ab | Sol-SW (4) | 56.82 a | Sol-SW (2) | 45.33 a | Sol-SW (3) | 61.19 a | SB-FR (2) | 53.98 ab |
AL-SP (1) | 54.88 ab | Sol-SW (5) | 56.07 a | AL-SP (2) | 44.80 a | ChB-SA | 59.74 a | SB-FR | 53.28 ab |
SB-FR (1) | 53.95 ab | ChB-SA | 55.72 a | SB-FR (2) | 43.00 a | SB-FR (1) | 57.92 ab | SB-NZ | 52.60 ab |
Sol-SW (4) | 49.70 ab | Sol-SW (1) | 52.40 a | Cha-FR | 41.52 a | Sol-SW (1) | 55.02 ab | AL-SP (2) | 50.9 5 ab |
Sol-SW (5) | 45.53 ab | Sol-SW (3) | 52.25 a | SB-FR (1) | 39.52 a | Cha-FR | 53.46 ab | Sol-SW (3) | 45.25 b |
Sol-SW (3) | 45.08 ab | Cha-FR | 44.70 a | Sol-SW (1) | 30.15 a | Sol-SW (4) | 51.50 ab | Sol-SW (4) | 45.23 b |
Cha-FR | 38.07 ab | SB-FR (2) | 35.35 a | Sol-SW (5) | 28.23 a | Sol-SW (2) | 47.11 ab | Cha-FR | 44.27 b |
Sol-SW (2) | 29.22 b | AL-SP (1) | 34.17 a | SB-NZ | 25.38 a | Sol-SW (5) | 38.09 b | Sol-SW (2) | 37.47 b |
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Garrido-Bañuelos, G.; Ballester, J.; Buica, A.; Mihnea, M. Exploring the Typicality, Sensory Space, and Chemical Composition of Swedish Solaris Wines. Foods 2020, 9, 1107. https://doi.org/10.3390/foods9081107
Garrido-Bañuelos G, Ballester J, Buica A, Mihnea M. Exploring the Typicality, Sensory Space, and Chemical Composition of Swedish Solaris Wines. Foods. 2020; 9(8):1107. https://doi.org/10.3390/foods9081107
Chicago/Turabian StyleGarrido-Bañuelos, Gonzalo, Jordi Ballester, Astrid Buica, and Mihaela Mihnea. 2020. "Exploring the Typicality, Sensory Space, and Chemical Composition of Swedish Solaris Wines" Foods 9, no. 8: 1107. https://doi.org/10.3390/foods9081107