A grape and wine chemodiversity comparison of different appellations in Burgundy: Vintage vs terroir effects

•Wines from distinct vineyards managed by a same producer were analysed by FTICR–MS.•Thousands of metabolites specific to skin/must extracts and wines could be revealed.•Vintages are initially the most discriminant factors.•Terroir-related complex chemical fingerprints could be revealed after bottle...

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Veröffentlicht in:	Food chemistry 2014-06, Vol.152, p.100-107
Hauptverfasser:	Roullier-Gall, Chloé, Boutegrabet, Lemia, Gougeon, Régis D., Schmitt-Kopplin, Philippe
Format:	Artikel
Sprache:	eng
Schlagworte:	Alcoholism and acute alcohol poisoning Biological and medical sciences Bottle ageing Food Handling Fruit - chemistry FTICR–MS Mass Spectrometry Medical sciences Pinot noir grapes Plant Extracts - chemistry Terroir Toxicology Vitaceae Vitis - chemistry Wine Wine - analysis
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