Influence of Region on Sensory and Chemical Profiles of Pennsylvania Gruner Veltliner Wines

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dc.contributor.authorKeller, Stephanie T.en
dc.contributor.authorHarner, Andrew D.en
dc.contributor.authorCentinari, Michelaen
dc.contributor.authorElias, Ryan J.en
dc.contributor.authorHopfer, Heleneen
dc.date.accessioned2024-12-11T14:24:05Zen
dc.date.available2024-12-11T14:24:05Zen
dc.date.issued2021-04-10en
dc.description.abstractThe influence of cultural and environmental factors on the sensory and chemical profiles of wines has been the subject of research investigation for many years, and an examination of these relationships can help determine whether wine regional trends exist. The present study investigated the chemical and sensory factors that drive regional differences in Pennsylvania Grüner Veltliner wines through a controlled winemaking study across two vintages in 2018 and 2019. Descriptive analysis was used to identify key sensory attributes of Pennsylvania Grüner Veltliner. Intensities of these attributes were evaluated in wines vinified under identical conditions from grapes harvested across nine Pennsylvania vineyards. Chemical profiles of finished wines were examined through volatile, phenolic, and color analyses. Significant sensory differences were found between wine regions, with some trends consistent across both vintages; however, regionality based on compositional analyses was less clear. As the first study to examine Pennsylvania Grüner Veltliner wines sensorially, results revealed sensory characteristics that can be useful for wineries and their tasting room staff in marketing these lesser-known white wines to wine consumers as the variety grows in popularity in the state.en
dc.description.versionPublished versionen
dc.format.extent18 page(s)en
dc.format.mimetypeapplication/pdfen
dc.identifierARTN 825 (Article number)en
dc.identifier.doihttps://doi.org/10.3390/foods10040825en
dc.identifier.eissn2304-8158en
dc.identifier.issn2304-8158en
dc.identifier.issue4en
dc.identifier.orcidHarner, Andrew [0000-0003-2622-0266]en
dc.identifier.otherPMC8070092en
dc.identifier.otherfoods10040825 (PII)en
dc.identifier.pmid33920186en
dc.identifier.urihttps://hdl.handle.net/10919/123777en
dc.identifier.volume10en
dc.language.isoenen
dc.publisherMDPIen
dc.relation.urihttps://www.ncbi.nlm.nih.gov/pubmed/33920186en
dc.rightsCreative Commons Attribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectGruner Veltliner wineen
dc.subjectregionalityen
dc.subjectdescriptive analysisen
dc.subjectcompositional analysisen
dc.titleInfluence of Region on Sensory and Chemical Profiles of Pennsylvania Gruner Veltliner Winesen
dc.title.serialFoodsen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten
dc.type.otherArticleen
dc.type.otherJournalen
dcterms.dateAccepted2021-04-08en
pubs.organisational-groupVirginia Techen
pubs.organisational-groupVirginia Tech/Agriculture & Life Sciencesen
pubs.organisational-groupVirginia Tech/Agriculture & Life Sciences/Alson H. Smith, Jr. ARECen
pubs.organisational-groupVirginia Tech/All T&R Facultyen
pubs.organisational-groupVirginia Tech/Agriculture & Life Sciences/CALS T&R Facultyen

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