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

• Published in: Foods 2021-04, Vol.10 (4), p.825
• Main Authors: Keller, Stephanie T, Harner, Andrew D, Centinari, Michela, Elias, Ryan J, Hopfer, Helene
• Format: Article
• Language: English
• Subjects: Acids; compositional analysis; descriptive analysis; Environmental conditions; Environmental factors; Ethanol; Fermentation; Food science; Grüner Veltliner wine; Phenolic compounds; Phenols; Rain; regionality; Regions; Sensory evaluation; Sensory properties; Trends; Vineyards; Wine; Wineries; Wineries & vineyards; Wines
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods10040825

The 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.