Journal article

Publication year: 2021

Pages: 145-

Journal: Foods

Volume number: 10

Issue number: 1

Open access status: Gold

DOI Link: https://doi.org/10.3390/foods10010145

Publisher: MDPI

Abstract: 
Challenges of climate change on the future grape and wine production are widely discussed in science and in the wine industry with the goal to maintain a consistent must and wine quality in the future. Therefore, the effect of elevated CO2 (eCO(2))-as one of the relevant greenhouse gases jointly responsible for a changing climate-was investigated concerning the composition of must and wine made of two grapevine cultivars V. vinifera L. cvs. Riesling and Cabernet Sauvignon within the established VineyardFACE (Free-Air Carbon dioxide Enrichment) experiment. Must and wine analysis were conducted in three consecutive years (2014-2016) by analyzing standard must and wine parameters, e.g., total soluble solids (TSS), pH, total acidity (TA), organic acids (e.g., tartaric acid, malic acid, shikimic acid, citric acid, volatile acid and gluconic acid) or total phenolics (TP). Also, for both cultivars CIELab coordinates (L* for lightness, a* as green/red and b* as blue/yellow components) were used to test colour in young white and red wines. Additionally, total anthocyanins and monomeric indices were analyzed for young wines of the red cultivar Cabernet Sauvignon. With marginal differences between CO2 treatments, the composition of must and young wines was not found to be negatively influenced by an eCO(2) concentration.

Harvard Citation style: Wohlfahrt, Y., Patz, C., Schmidt, D., Rauhut, D., Honermeier, B. and Stoll, M. (2021) Responses on Must and Wine Composition of Vitis vinifera L. cvs. Riesling and Cabernet Sauvignon under a Free Air CO2 Enrichment (FACE), Foods, 10(1), p. 145. https://doi.org/10.3390/foods10010145

APA Citation style: Wohlfahrt, Y., Patz, C., Schmidt, D., Rauhut, D., Honermeier, B., & Stoll, M. (2021). Responses on Must and Wine Composition of Vitis vinifera L. cvs. Riesling and Cabernet Sauvignon under a Free Air CO2 Enrichment (FACE). Foods. 10(1), 145. https://doi.org/10.3390/foods10010145