Natural versus conventional production of Spanish white wines: an exploratory study. (14th February 2023)

• Record Type: Journal Article
• Authors: Sáenz‐Navajas, María‐Pilar; Sánchez, Carlota; Gonzalez‐Hernandez, Marivel; Bueno, Mónica; Peña, Cristina; Fernández‐Zurbano, Purificación; Ballester, Jordi; Parga‐Dans, Eva; González, Pablo Alonso
• Is Part Of: Journal of the science of food and agriculture. Volume 103:Number 7(2023)
• Page Start: 3540
• Page End: 3549
• Publication Date: 2023-02-14
• Subjects: natural wine -- sensory description -- Spain -- wine -- sorting task -- toxics; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.12479
• Languages: English
• ISSNs: 0022-5142

Abstract

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. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.