Influence of Soil Slinity on Sensory Chrcteristics nd Voltile Arom Compounds of Nero d Avol Wine Antonio Sccco, 1 Antonell Verzer, 2 * Crmel M. Lnz, 1 Antonio Sprcio, 3 Giuseppe Genn, 3 Slvtore Rimondi, 4 Ginluc Tripodi, 2 nd Giovnn Dim 2 Abstrct: The influence of soil slinity on the chemicl composition, voltile romtic compounds, nd sensory chrcteristics of Nero d Avol wine ws exmined. Dt on vineyrd productivity, such s grpe yield, re lso reported. Physicochemicl prmeters were determined on the smples nlyzed. Solid-phse microextrction ws used for the extrction of romtic voltile compounds, followed by cpillry gs chromtogrphy-mss spectrometry. Sensory nlyses were performed by visul inspection, smelling, nd tsting. Sttisticl nlysis showed tht most of the physicochemicl prmeters nd voltile constituents, both primry nd fermenttion roms, were influenced by the soil slinity. The composition differences observed mong the smples hd little influence on the sensory chrcteristics; the increse in soil slinity enhnced color intensity, purple reflexes, slty, citrus, nd fruit in the rom. Results indicte tht Nero d Avol vine my be well suited to incresed soil slinity, even given reduced plnt productivity. Key words: soil slinity, Nero d Avol wine, rom compounds, sensory nlysis The progressive sliniztion of lnd, consequence of climte chnge, is severe problem in griculture production (Sidri et l. 2008, Greenwy nd Munns 1980, Pndey nd Thkres 1997). Slts re common nd necessry component of soil nd essentil plnt nutrients, but t high content they my ffect plnt life. A sline soil (ECe > 4 ds/m) inhibits plnt growth by limiting wter uptke through n osmotic or wter-deficit effect nd by limiting ion uptke, injuring cells through ionic stress effects (Munns 2002, 2005). These fctors re mnifested in plnts through morphologicl, physiologicl, nd metbolic modifictions such s decrese in seed germintion, shoot, nd root length (Arshi et l. 2002), ltertions to the integrity of cell membrnes, nd the inhibition of vrious enzymtic ctivities nd photosynthesis (Sirm nd Tygi 2004). In Sicily, the totl re of sline soils is ~600,000 h, minly concentrted in the southern nd western prt of the islnd. Vitis vinifer L., one of the primry fruit crops in Sicily in both production nd economic importnce, is considered modertely sensitive to slinity stress. The optiml productivity of the vine is correlted with soil slinity tht does not exceed 1.5 ds/m (Ms nd Hoffmn 1977, Hwker nd Wlker 1978, Shni et l. 1993, Wlker et l. 2002); excessive slinity cuses growth inhibition nd 1 DOFATA, University of Ctni, S. Sofi, 98, Ctni, Itly; 2 Diprtimento di Chimic Orgnic e Biologic, University of Messin, Messin, Itly; 3 Istituto Regionle dell Vite e del Vino, Plermo, Itly; nd 4 DAAT, University of Plermo, Plermo, Itly. *Corresponding uthor (emil: verzer@phrm.unime.it; tel: 39 090 6765240; fx: 39 090 6765186) Mnuscript submitted Jn 2010, revised Mr 2010, My 2010, ccepted My 2010. Publiction costs of this rticle defryed in prt by pge fees. Copyright 2010 by the Americn Society for Enology nd Viticulture. All rights reserved. doi: 10.5344/jev.2010.10003 CO 2 ssimiltion due to chnges in stomtl conductnce, electron trnsport rte, lef wter potentil, chlorophyll fluorescence, osmotic potentil, nd lef ion concentrtions (Wlker et l. 1981, 2004, Schultz nd Mtthews 1988, Ptks nd Noitskis 1999, Ben-Asher et l. 2006, Medrno et l. 2002). Given tht, to the best of our knowledge, the scientific literture only refers to physiologicl nd metbolic effects, this study nlyzes the influence of soil slinity on the chemicl composition, voltile rom compounds, nd sensory chrcteristics of Nero d Avol wine. Nero d Avol is typicl Sicilin wine, ruby red in color with purplish reflexes. It is minly produced s vrietl wine but lso blended with other vrieties such s Cbernet Suvignon or Syrh. Its nme refers to villge in southestern Sicily, where the vriety evolved through selection by vine growers nd from where it hs spred throughout the islnd. The nlyzed wine smples were obtined from grpes grown on soils of different slinity. Solid-phse microextrction (SPME) ws used to extrct rom voltile compounds nd hs successfully been used for the chrcteriztion of wines (López et l. 2002, Mrse 1991, Mestres et l. 2002), followed by cpillry gs chromtogrphy-mss spectrometry (GC MS) (Verzer et l. 2008). Sensory nlyses were crried out through visul inspection, smelling, nd tsting. Quntittive voltile dt were correlted with the results of the sensory nlyses. This reserch is prt of lrger project imed t enhncing the production of Sicilin wines tht re suitble for pedoclimtic chnges. Mterils nd Methods Smpling. Smples of nlyzed Nero d Avol wines were produced in vineyrd locted in Snt Mrgherit Belice (Agrigento, Sicily, Itly) t 280 m sl. The climte of the re is Mediterrnen, with dry period from My 498
Soil Slinity nd Nero d Avol Wine 499 to September, riny period concentrted in the winter months, n verge nnul temperture of 17.4 C, nd n verge nnul rinfll of 648 mm. The gently sloping vineyrd fces southest. The slt content of the soil increses long the rows from top to bottom; consequently, the vineyrd ws divided into three zones of different slinity: zone 1: negligible slinity, ECe 0.7 ds/m (verge vlue up to depth of 105 cm); zone 2: verge slinity, ECe 1.2 ds/m (verge vlue up to depth of 55 cm) nd 2.1 ds/m (verge vlue from 55 to up to depth of 105 cm); nd zone 3: high slinity, ECe 1.0 ds/m (verge vlue up to depth of 55 cm) nd 7.6 ds/m (verge vlue from 55 to up to depth of 105 cm). The soil ws defined s Sodic, Verticl, nd Clcixerepts ccording to USDA Soil Txonomy, with 55 to 60% cly t ph 8.1 to 8.3. The most common ctions nd nions re potssium, clcium, mgnesium, chlorides, sulftes, nd crbontes, with sodium, mgnesium, nd sulftes previling. The slt content grdully increses with depth nd the mximum increse (ctions = 19.39 meq/l; nions = 19.11 meq/l) ws t 70 to 110 cm soil depth in zone 3. In summer, irrigtion using rinwter is t times necessry to void n increse in slt concentrtion becuse of greter evportion of soil wter. The grpes from the three zones were hrvested seprtely in September 2007 nd 2008 nd immeditely trnsferred to n experimentl winery of the Istituto Regionle dell Vite e del Vino in Mrsl (Sicily, Itly), then pressed. The musts were sulfited (0.05 g/l) nd dry yest NDA21 (0.3 g/l) ws dded. Alcoholic fermenttion occurred for 9 dys t 26 to 28 C; mlolctic fermenttion ws crried out with the ddition of biomss (0.005 kg/l dregs). After decnting, the wines were bottled nd stored. A totl of 24 smple wines were mde: 12 smples ech yer of four smples from ech zone, from two different fermenttions. Ech smple ws nlyzed in duplicte. Chemicl nlyses were crried out on the grpe must nd, fter fermenttion, on the wine before bottling. Six months fter bottling, the wines were nlyzed for rom compounds nd to define their sensory chrcteristics. Chemicl nlysis. Physicochemicl prmeters in must (sugr, titrtble cidity, nd ph) nd wine (lcohol concentrtion, ph, titrtble cidity, totl nthocynins, flvonoids nd polyphenols, trtric cid, lctic cid, totl dry extrct, sulftes, color intensity, nd hue) were determined ccording the EEC Officil Method (Regultion no. 2676/90). Voltile extrction: HS-SPME. A 40-mL vil ws filled with 20 ml of smple. The vil ws equipped with mininert vlve (Supelco, Bellefonte, PA). Extrction ws performed in the vil hedspce t 30 C using commercilly vilble fiber housed in its mnul holder (Supelco). All extrctions were crried out using divinylbenzene/ crboxen/polydimethylsiloxne (DVB/CAR/PDMS) fiber of 50/30-μm film thickness (Supelco). The liquid smple ws equilibrted for 15 min nd then extrcted for 20 min. During the extrction, the smple ws continuously stirred. After smpling, the SPME fiber ws introduced onto the splitless injector of the GC MS under the experimentl conditions reported below. The fiber ws kept in the injector for 3 min for therml desorption of the nlytes onto the cpillry GC column. The split-splitless injector port ws mintined t 260 C. No rtifcts were observed fter SPME nlysis of wter performed s blnk nlysis. Voltile nlysis: GC MS. A Vrin 3800 gs chromtogrph directly interfced with 2000 ion trp mss spectrometer (Vrin Sp, Miln, Itly) ws used to nlyze the voltile compounds. The conditions were s follows: injector temperture, 260 C; injection mode, splitless; cpillry column, CP-Wx 52 CB, 60 m, 0.25 mm i.d., 0.25- μm film thickness (Chrompck, s.r.l. Miln, Itly); oven temperture, 45 C held for 5 min, then incresed to 80 C t rte of 10 C/min nd to 240 C t 2 C/min; crrier gs, helium t constnt pressure of 10 psi; trnsfer line temperture, 250 C; cquisition rnge, 40 to 200 m/z; scn rte, 1 μs. Ech component ws identified using mss spectrl dt NIST 98 (NIST/EPA/NIH Mss Spectr Librry, version 1.7), liner retention indices, literture dt, nd the injection of stndrds where vilble. The liner retention indices (LRI) were clculted ccording to Vn den Dool nd Krtz (1963). The repetbility of the method developed ws determined by nlyzing two different smples of the sme wine under identicl experimentl conditions; the bsolute pek re obtined for ech component identified during three different nlyses ws tbulted, nd the coefficient of vrition (CV) ws clculted. The CV ws <10% for ll the components identified, s previously reported (Verzer et l. 2008, Sccco et l. 2010). Quntittive nlysis. The min compounds in the smples nlyzed were quntified; ech pek quntified ws required to hve minimum signl to noise rtio (s/n) of 5. Quntittive results were obtined using stndrd dditions. Stndrd solutions were dded to multiple liquots of ech smple wine. The smple lone ws lso nlyzed. The quntifiction ws bsed on clibrtion curve generted by plotting the detector response versus the mount spiked of ech stndrd. Ech smple mesurement ws repeted twice. The stndrds used were purchsed from Sigm-Aldrich s.r.l. (Miln, Itly) t the highest purity vilble. To quntify compounds tht did not hve vilble stndrds, the clibrtion curve of compound of the sme clss of substnces with the most similr pek re ws used (Verzer et l. 2008). Sensory nlysis. The sensory profile (UNI 2003) ws determined by pnel of 10 expert judges, three femles nd seven mles, selected nd trined ccording to ISO 2008. Reference stndrds with minor modifictions were vilble to define descriptors (Noble et l. 1987). During trining, the judges generted descriptive terms from list of 33 ttributes. A list of descriptors ws selected on the bsis of the frequency of occurrence of the terms used. The finl set consisted of 17 descriptors: two referring to ppernce (color intensity nd purple reflexes), 11 referring to rom (fruity, citrus, wild berries, fruit in the
500 Sccco et l. spirit, cherry in the spirit, ripened fruit, dried fruit [nut, hzelnut], florl, vegettive/herbceous, spicy, nd vnill), nd four referring to orl perception (cid, slty, bitter, nd stringent). All evlutions were conducted from 10:00 to 12:00 m in individul booths (ISO 2007) illuminted with white light. The different descriptors were quntified using 5-point intensity scle (ISO 2003). Fifty ml of ech wine ws served t 22 C ± 1 C (room temperture) in glsses (ISO 1977) lbeled with 3-digit code nd covered to prevent voltile loss. The order of presenttion ws rndomized mong judges nd sessions using FIZZ softwre (ver. 2.00M, Biosystèmes, Couternon, Frnce). Wter ws provided for rinsing between wines. All dt were registered on direct computerized registrtion system. Sttisticl nlysis. Chemicl dt were subjected to nlysis of vrince (ANOVA), Person s correltion, nd PCA using Sttgrphics Plus softwre (ver. 5.1). Sensory dt were subjected to ANOVA. Duncn s multiple rnge test ws pplied to the chemicl nd sensory dt to identify ny significnt differences between the smples nlyzed. The model ws sttisticlly significnt, with p < 0.05. PCA results were vlidted using the leve-one-out cross-vlidtion method. Results Dt regrding plnt productivity in the Nero d Avol vineyrd re shown (Tble 1). The grpe yield decresed with incresing soil slinity from 2.050 kg for plnts in zone 1 to 1.304 kg in zone 3. Similrly, the verge weight of the grpe bunches decresed from 202 g (zone 1) to 188 g (zone 3), nd the number of grpe bunches per plnt decresed from 10.1 (zone 1) to 6.5 (zone 3). Moreover, the increse in soil slinity from zone 1 to zone 3 reduced lef re by ~32%. There were no significnt differences in sugrs, totl titrtble cidity (g/l), or ph mesured in the must from the three different zones. Conversely, significnt differences were found in the smple wines. In prticulr, increses in trtric cid, polyphenols, nthocynins, flvonoids, nd sulftes were found with incresing soil slinity; similrly, increses in color intensity nd hue were lso observed (Tble 2). With regrd to the voltile frction, 52 components were identified in ech smple nlyzed: esters, ftty cids, lcohols, monoterpenes nd sesquiterpenes, nd romtic compounds (Tble 3). Numerous esters nd terpenes were identified, but the min components were ethyl octnote (bnn, fruit, ft), ethyl hexnote (pple peel, fruit), ethyl decnote (grpe, fruity), nd linlool (fresh, lvender), respectively. Using ANOVA nd Duncn s multiple rnge test, sttisticlly significnt differences were found in the verge concentrtion of most components in smples from the three different zones. Comprison of the verge vlues for voltile compounds (Tble 3) reveled tht most components quntified hd significntly higher concentrtions in zones 2 nd 3. Zone 3 smples hd the highest vlues for ll identified compounds except β-phenylethyl lcohol, β-phenylethyl cette, nd the hydrocrbon sesquiterpenes, where the highest concentrtions were in zone 2 smples. The totl mount of esters ws higher in smples from zones 2 nd 3, which showed similr vlues; thus, the smples from zone 1 hd the lowest concentrtions of esters nd of lcohols, cids, terpenes, nd C 13 -norisoprenoids. Zone 2 smples hd the highest voltile cids, in greement with the highest concentrtions of titrtble cids nd the lowest ph, nd smples from zones 2 nd 3 hd similr mounts of lcohols, terpenes, nd C 13 -norisoprenoids. The correltions between chemicl dt nd the slinity of the soil were expressed by Person correltion coefficients (Tble 4). Most of the vribles, both voltile constituents nd physicochemicl prmeters, showed significnt correltion nd were thus submitted to principl component nlysis (PCA). The first three principl components ccounted for 89% of totl vrince (68.6% of totl vrince for PC1, 17.6% for PC2, nd 2.8% for PC3) (Figure 1). The compounds most strongly correlted with the first three principl components re listed (Tble 5). PC1, which evidenced tht the wines from three zones were clerly distinct, displyed strong correltion with most of the esters, color intensity, isomyl lcohol, polyphenols, Tble 1 Averge vineyrd productivity on different slinity soils. Zone 1 Zone 2 Zone 3 Grpes (kg per plnt) 2.050 c 1.736 b 1.304 Bunch wt (g) 202 c 193 b 188 Bunches per plnt (n) 10.1 c 7.9 b 6.5 Different letters in the sme row represent significnt differences t p < 0.05 by Duncn s multiple rnge test. Tble 2 Physicochemicl prmeters of the nlyzed wine smples. For ech zone, there were eight smples (four in 2007 nd four in 2008) nd for ech smple there were two replictes. Zone 1 Zone 2 Zone 3 Alcohol (% vol.) 12 12.5 12.5 Titrtble cid (g/l) 6 6.7 6.4 ph 3.63 3.49 3.51 Trtric cid (g/l ) 3.19 3.61 b 4.16 c Lctic cid (g/l ) 1.1 1.3 1.1 Totl dry extrct (g/l) 27.2 28.2 b 28.7 b Totl polyphenols (mg/l) 1336 1491 b 1659 c Totl nthocynins (mg/l) 270 295 b 329 c Totl flvonoids (mg/l) 852 960 b 1165 c Sulftes (mg/l) 635 648 b 704 b Color intensity 7.8 9.3 b 9.5 b (A420+A520+A620) Color hue (A420/A520) 0.52 b 0.44 0.42 Different letters in the sme row represent significnt differences t p < 0.05 by Duncn s multiple rnge test.
Soil Slinity nd Nero d Avol Wine 501 Tble 3 Voltile compounds identified by mss spectr nd liner retention indices (LRI) nd stndrd injection nd verge voltile composition (mg/l) s min components nd clsses of substnces of the nlyzed wine smples. For ech zone there were eight smples (four in 2007 nd four in 2008) nd for ech smple there were two replictes. Compound RT LRI b Zone 1 Zone 2 Zone 3 Esters (mg x 10-3 ) Ethyl butnote 11.88 1038 4.77 c 7.93 b 8.02 b Ethyl 2-methylbutnote 12.31 1052 1.57 3.41 b 1.69 Ethyl 3-methylbutnote 12.78 1067 2.26 3.80 b 2.45 Isomyl cette 14.47 1119 81.83 115.32 b 175.67 c Ethyl hexnote 18.88 1231 161.97 324.22 c 283.02 b Hexyl cette 20.65 1271 3.75 9.80 b 16.42 c Ethyl heptnote 23.58 1333 2.67 4.62 c 3.68 b Ethyl octnote 29.23 1438 580.83 767.71 b 871.68 c Isopentyl hexnote 30.35 1458 3.75 4.38 b 4.89 b Butyl octnote 35.63 1551 0.64 0.60 0.67 Methyl decnote 38.20 1595 0.85 2.02 c 1.54 b Ethyl decnote 40.80 1640 205.45 327.45 b 336.38 b Isomyl octnote 41.85 1659 6.17 10.99 b 11.18 b Diethyl succinte 42.80 1675 55.67 61.98 102.57 b (Z)-Ethyl-4-decenote 43.70 1691 8.99 18.59 c 14.15 b (Z)-Ethyl-3-decenote 44.43 1704 nd 0.48 nd Methyl dodecnote 50.02 1798 1.68 b 0.89 0.54 β-phenylethyl cette 50.94 1815 3.91 8.30 c 5.18 b Ethyl dodecnote 52.28 1841 13.03 23.12 b 25.65 b Isomyl decnote 53.30 1860 1.78 2.26 b 2.38 b Ethyl succinte 55.39 1899 1.93 1.78 1.71 Ethyl tetrdecnote 63.54 2056 1.48 3.66 c 2.92 b Ethyl pentdecnote 68.25 2149 tr 0.69 b 0.53 b Ethyl esdecnote 73.65 2250 1.44 1.79 3.28 b (E)-Ethyl 9-esdecenote 75.21 2278 nd nd 0.75 All 1150.19 1717.09 b 1885.10 b Alcohols Isomyl lcohol 17.91 1208 161.86 182.65 b 197.03 b 3-Methyl-1-pentnol 23.18 1324 0.40 0.30 0.44 1-Hexnol 24.44 1350 5.73 c 8.87 b 8.03 b (Z)-3-Hexen-1-ol 26.18 1382 0.35 0.47 0.27 2-Ethyl-1-hexnol 31.88 1486 0.29 1.40 c 0.65 b 1-Octnol 35.74 1554 1.07 1.54 b 1.94 c β-phenylethyl lcohol 56.06 1912 44.73 75.38 c 57.20 b All 214.35 269.11 b 265.10 b Acids Acetic cid 30.03 1453 0.62 1.09 c 0.83 b Octnoic cid 63.54 2056 2.57 7.05 c 5.62 b Decnoic cid 74.51 2265 0.27 2.67 c 1.22 b All 5.93 12.07 c 8.67 b Terpenes (mg x 10-3 ) Sbinene 15.21 1139 tr tr tr β-pinene 15.42 1144 0.12 0.12 0.32 b Myrcene 16.21 1166 tr tr tr Limonene 17.37 1198 0.41 0.67 b 0.88 c γ-terpinene 19.21 1239 tr tr tr Terpinolene 21.25 1284 0.22 0.52 b 0.50 b Ethyl gernyl ether 31.08 1472 tr 0.10 b 0.10 b Hotrienol 32.91 1505 3.92 4.31 b 5.83 c Linlool 33.41 1513 18.06 18.79 20.57 b β-frnesene 41.97 1661 tr tr tr α-terpineol 43.74 1692 0.98 1.11 1.22 α-muurolene 45.62 1724 0.34 b 0.28 b nd δ-cdinene 48.23 1769 0.12 b 0.12 b nd (E)-Nerolidol 60.76 2001 nd 0.11 b 0.11 c (Z)-Nerolidol 63.13 2036 4.21 6.33 b 4.93 All 28.38 32.46 b 34.46 b C 13 -Norisoprenoids (mg x 10-3 ) β-dmscenone 51.20 1821 6.41 b 5.82 b 4.13 Gernyl cetone 52.96 1854 5.25 6.46 b 7.29 b All 11.65 12.28 b 11.42 c Retention time. b Liner retention index clculted on CP-Wx 52 CB column. c Different letters in the sme row represent significnt differences t p < 0.05 by Duncn s multiple rnge test. nd: not detected; tr: less thn 0.01.
502 Sccco et l. Tble 4 Person s correltion coefficients between chemicl composition dt nd soil slinity. Vrible Soil slinity Ethyl butnote 0.840 *** Ethyl 2-methylbutnote 0.025 ns Ethyl 3-methylbutnote 0.118 ns Isomyl cette 0.981 *** Ethyl hexnote 0.716 *** Hexyl cette 0.994 *** Ethyl heptnote 0.494 *** Ethyl octnote 0.989 *** Isopentyl hexnote 0.823 ** Butyl octnote -0.020 ns Methyl decnote 0.579 *** Ethyl decnote 0.890 *** Isomyl exnote 0.873 *** Diethyl succinte 0.906 *** (Z)-Ethyl-4-decenote 0.547 *** Methyl dodecnote -0.934 *** β-phenylethyl cette 0.283 ns Ethyl dodecnote 0.932 *** Isomyl decnote 0.347 * Ethyl succinte -0.068 ns Ethyl tetrdecnote 0.568 *** Ethyl pentdecnote 0.219 ns Ethyl esdecnote 0.896 *** Isomyl lcohol 0.977 *** 3-Methyl-1-pentnol 0.118 ns 1-Hexnol 0.685 *** (Z)-3-Hexen-1-ol -0.237 ns 2-Ethyl-1-hexnol 0.252 ns 1-Octnol 0.719 *** Phenylethyl lcohol 0.397 ** Acetic cid 0.301 * Octnoic cid 0.657 *** Decnoic cid 0.416 ** β-pinene 0.801 *** Limonene 0.891 *** Terpinolene 0.804 *** Hotrienol 0.842 *** Linlool 0.844 *** α-terpineol 0.256 ns α-muurolene -0.844 *** δ-cdinene -0.747 *** β-dmscenone -0.803 *** Gernyl cetone 0.893 *** (E)-Nerolidol 0.594 *** (Z)-Nerolidol 0.301 * Alcohol 0.274 ns Titrtble cid 0.261 ns ph -0.268 ns Trtric cid 0.396 * Lctic cid 0.024 ns Totl dry extrct 0.262 * Totl polyphenols 0.999 *** Totl nthocynins 0.995 *** Totl flvonoids 0.985 *** Sulftes 0.944 *** Color intensity 0.893 *** Color hue -0.844 *** *, **, ***, nd ns indicte significnce t p < 0.05, 0.01, 0.001, nd not significnt, respectively. color hue, nd nthocynins. PC2 nd PC3 seprted wines from zone 2 from the others; the vribles correlting most strongly with these xes were β-phenylethyl lcohol, decnoic cid, nd (Z)-nerolidol for PC2 nd β-pinene, hotrienol, α-muurolene, nd β-dmscenone for PC3. For sensory dt, the ANOVA showed no sttisticlly significnt differences mong the smples for ll the descriptors except color intensity, purple reflexes, fruit in the spirit, citrus, nd slty, which were highest in zone 3 (Tble 6). Figure 1 Principl component (PC) nlysis of chemicl composition dt of wine smples. Projection of wine smples nlyzed in the spce formed by PC1, PC2, nd PC3 (1: zone 1; 2: zone 2; 3: zone 3). Tble 5 Results of the ppliction of the PCA to the chemicl composition dt of the wine smples. Vrible Loding PC1 Ethyl dodecnote -0.1794 Methyl dodecnote 0.1779 Ethyl decnote 0.1778 Color intensity -0.1764 Ethyl octnote -0.1760 Isomyl exnote -0.1748 Isomyl lcohol -0.1741 Totl polyphenols -0.1740 Hexyl cette -0.1724 Ethyl butnote -0.1718 Color hue 0.1712 Totl nthocynins -0.1699 PC2 Phenylethyl lcohol 0.2752 Decnoic cid 0.2741 (Z)-Nerolidol 0.2739 (Z)-4-Ethyl decenote 0.2277 Diethyl succinte -0.2215 Methyl decnote 0.2178 Ethyl eptnote 0.2103 PC3 β-pinene -0.2038 Hotrienol -0.1948 α-muurolene 0.1925 β-dmscenone -0.1868 (Z)-Nerolidol -0.1791 Gernyl cetone -0.1421
Soil Slinity nd Nero d Avol Wine 503 Discussion The results demonstrted tht soil slinity ffected plnt productivity (Tble 1), in greement with Wlker (1994), who reviewed the response of vines to slinity. Dt from the literture show tht the effects of slinity on vine performnce re relted to shoot growth nd yield responses to root growth. (Prior et l. 1992,b,c, Wlker et l. 1996, Ben-Asher et l 2006). Consistent with the soil slinity, the descriptor slty ws highest in zone 3, medium in zone 2, nd lowest in zone 1. The Person s correltion showed tht most of the physicochemicl prmeters nd voltile constituents, both primry nd fermenttion roms, were influenced by the soil slinity nd the principl component nlysis showed cler distinction between wines from soils with different slinity. Esters, color intensity, isomyl lcohol, polyphenols, color hue, nd nthocynins were the min contributors to the first component. Voltile esters re responsible for the fruity chrcter of fermented beverges nd thus constitute vitl group of romtic compounds in wine. In our smples, the different concentrtions of esters in the wines from the three zones could be due to different precursor (free ftty cids) vilbility. It hs been demonstrted tht provision of medium-chin ftty cids to the fermenttion medium cuses strong increse in the formtion of the corresponding esters, thus supporting the hypothesis tht precursor vilbility hs n importnt role in ester production (Serens et l. 2008). From our dt, soil slinity hd positive effect on ester concentrtion, which incresed from zone 1 to 3, s occurred for polyphenols nd nthocynins, in greement with previous studies on other red grpe vrieties (Hrdie nd Considine 1976, Mtthews nd Anderson 1988, Koundours et l. 1999). The different concentrtion of nthocynins mong the three zones cn be correlted with the visul sensory descriptors nd the chemicl dt, such s color intensity nd hue, while tht of esters correltes with the rom descriptor fruit in the spirit. Among fermenttion roms, isomyl lcohol nd β-phenylethyl were the strongest contributors to the first nd second component, respectively. These voltile constituents cn be relted to the presence of free mino cids in the must. In fct, β-phenylethyl lcohol is derived from phenylpyruvte, the direct precursor of phenyllnine, while isomyl lcohol derives from leucines (Clrke nd Bkker 2004). The concentrtions nd proportions of free mino cids, which brek down during fermenttion, re responsible for some differences in voltile compound concentrtion. Thus, it would seem tht the effect of soil slinity on grpe composition lso concerns mino cid concentrtion. Among the primry roms, the monoterpenes, sesquiterpene hydrocrbons, nd C 13 -norisoprenoids were the min contributors to the third component. To the best of our knowledge, the literture hs no informtion on terpene constituents of Nero d Avol grpe or wine, only on grpe pomce nd stlks (Ruberto et l. 2008). Terpenes hve plesnt rom nd very low olfctory threshold nd re therefore perceived during winetsting even in low concentrtions. Due to severl synergic nd ntgonist effects, they correlted with the citrus descriptor. They re minly derived from the grpe, synthesized during mturtion, nd qulittively nd quntittively influenced by cultivr, soil, climte, nd viticulture prctices. These compounds re not gretly modified during the fermenttion processes, so tht their presence in wine is directly relted to their presence in must nd therefore in the grpes (Pen et l. 2005). The fruit-derived C 13 -norisoprenoids, such s β-dmscenone (sweet nd pple) nd gernyl cetone (fresh rose florl), re importnt odornts in wines nd re thought to originte from crotenoid degrdtion. Tble 6 Sensory ttribute scores for the nlyzed wine smples. Zone 1 Zone 2 Zone 3 Attribute Men SD Rnge Men SD Rnge Men SD Rnge Color intensity 3.80 0.92 3-5 4.10 b 0.88 3-5 4.10 b 0.88 3-5 Purple reflexes 3.50 1.43 1-5 3.80 b 1.14 2-5 4.10 c 0.88 3-5 Fruity 3.10 0.99 1-4 3.00 1.33 1-5 2.90 1.20 1-5 Citrus 1.50 0.53 1-2 1.90 b 0.99 1-4 1.80 b 1.23 1-5 Wild berries 2.90 0.74 2-4 2.80 1.32 1-5 2.80 1.14 1-5 Fruit in the spirit 2.80 1.03 1-4 3.00 b 0.82 2-4 3.20 b 1.14 2-5 Cherry in the spirit 3.00 1.56 1-5 3.00 1.33 1-5 3.00 1.25 1-5 Ripened fruit 2.80 1.48 1-5 2.60 1.51 1-5 2.70 1.49 1-5 Dried fruit (nut, hzelnut) 2.10 0.99 1-4 2.50 1.51 1-5 2.30 1.57 1-5 Florl 2.60 1.17 1-4 2.50 0.97 1-4 2.40 1.26 1-5 Vegettive/herbceous 2.10 0.57 1-3 2.20 1.03 1-4 2.30 1.42 1-5 Spicy 2.10 0.88 1-4 2.10 1.45 1-5 2.20 1.40 1-5 Vnill 1.70 1.25 1-4 1.70 1.06 1-4 1.90 1.37 1-5 Acid 3.40 0.84 2-5 3.20 0.92 2-5 3.40 1.07 2-5 Slty 2.50 0.85 1-4 2.80 b 0.79 2-4 3.10 c 0.88 2-4 Bitter 2.30 0.82 1-4 2.50 1.08 1-4 2.20 1.03 1-4 Astringent 3.10 0.99 2-5 3.20 1.03 2-5 3.20 1.32 2-5 Different letters in the sme row represent significnt differences t p < 0.05 by Duncn s multiple rnge test.
504 Sccco et l. Conclusion Agronomic, sensory, nd chemicl results show the influence of soil slinity on the qulity of Nero d Avol wine. Moreover, the dt cn be used to chrcterize this red Sicilin wine. Sttisticl nlysis of the dt mkes it possible to confirm tht soil slinity influenced wine composition, nd thus the whole grpe composition. The mounts of polyphenols, nthocynins, primry rom compounds, nd C 13 -isoprenoids, which re derived from the grpes, were significntly different with incresing soil slinity. Moreover, fermenttion roms, such s esters, β-phenylethyl lcohol, nd isomyl lcohol, were lso influenced by soil slinity; the different mounts of these voltile constituents cn be due to precursor vilbility in the musts, such s mino cids nd ftty cids. The compositive differences observed mong the smples hd little influence on the sensory chrcteristics. Interestingly, the increse in soil slinity enhnced color intensity, purple reflexes, slty, citrus, nd fruit in the spirit rom. 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