20.500.12556/DiRROS-21755 Influence of vineyard location, cluster thinning and spontaneous alcoholic fermentation on wine composition The influence of the vineyard location, the yield per vine and the type of alcoholic fermentation on the composition of Merlot wine from two consecutive vintages was investigated in a simultaneous experiment. Grapes from two locations and two crop loads per vine, from controlled and thinned vines, were vinified. At the same time, grapes from control vines were vinified with inoculated and spontaneous alcoholic fermentation. Comparisons of the wine composition were made using a targeted metabolomic approach, microbiological analysis and sensory evaluation. It has been confirmed that the composition of Merlot wine is essentially determined by the location of the vineyard. The analytical marker used to distinguish the two locations was the content of 3-mercaptohexan-1-ol (significantly higher in location B with 38–130%). It has also been shown that the type of alcoholic fermentation has a greater influence on the composition of the wine than the crop load. The analytical marker used for the cluster thinning was the pH of the wine, which increased significantly by 0.03 to 0.08 units with the lower crop load, and for the type of alcoholic fermentation, the concentration of 2-phenethyl acetate, which relates to the sum of acetates and 2-phenylethanol, which increased significantly by 58–299%, 54–218%, and 24–46% in the spontaneously fermented wines. Both the location of the vineyard and spontaneous alcoholic fermentation influenced the significant differences in the sensory characteristics of the wine, while cluster thinning had no such influence. The other influences of the two technical factors on the wine composition depended on the location of the vineyard and the vintage. It can also be concluded that spontaneous alcoholic fermentation reduced the influence of the vintage on the wine composition, while the opposite was the case with cluster thinning. terroir crop load spontaneous alcoholic fermentation non-Saccharomyces yeasts true false true Angleški jezik Ni določen Neznano 2025-03-24 11:43:03 2025-03-24 11:43:03 2025-10-24 03:49:45 0000-00-00 00:00:00 2025 0 0 Nasl. z nasl. zaslona; Opis vira z dne 14. 3. 2025; str. 1-27 issue 7, [article no.] 1101 Vol. 14 2025 0000-00-00 Zaloznikova NiDoloceno NiDoloceno 0000-00-00 0000-00-00 2025-03-22 634.8+663.2 2304-8158 229937923 https://www.mdpi.com/2304-8158/14/7/1101 1 c41b7a61-089c-11f0-963a-001a4af901a5 https://dirros.openscience.si/Dokument.php?lang=slv&id=31331 RAZ_Cus_Franc_2025.pdf RAZ_Cus_Franc_2025.pdf 1 6A70E48F54A6A677077416DDA15E414D 98804322a1d249d0cf043275b25dbf9a413b585ac465d8fbd61a8c62d6ee6092 dda019df-089c-11f0-963a-001a4af901a5 https://dirros.openscience.si/Dokument.php?lang=slv&id=31332 Kmetijski inštitut Slovenije 0 0 0