Claim · model-written summary
Wines from mulching treatments had lower tartaric acid.
- Taxon
- grapee1
- Treatment
- mulching treatmentse0
- Outcome
- tartaric acide0
- Direction
- lowere0
- Comparator
- conventional practicese1
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Verbatim
e0“Wines from mulching treatments exhibited higher pH, potassium, hue, and lower tartaric acid.”
e1“grape pruning debris (GPD), straw (STR), and spent mushroom compost (SMC)) and two conventional practices”
Title
Organic mulches slightly influence the wine phenolic profile and sensory evaluation
Andreu Mairata; Alicia Pou; Juana Martínez; et al. Food Chemistry 2024. doi:10.1016/j.foodchem.2024.140045
Other claims from this paper (5)
- Intervention effect Wines from organic mulching treatments had higher pH, potassium, and hue than conventional practice.
- Intervention effect Spent mushroom compost mulch produced lower wine anthocyanins, flavonols, and hydroxycinnamics.
- Intervention effect Wine sensory analysis showed no differences among treatments.
- Recommendation The authors suggest organic mulches as an alternative to conventional vineyard soil management for climate change mitigation with limited young-wine quality impact.
- Recommendation The authors recommend studying wine evolution during aging.