Claim · model-written summary
Wine sensory analysis showed no differences among treatments.
- Taxon
- grapee1
- Treatment
- organic mulchese1
- Outcome
- wine sensory analysise0
- Direction
- no differencese0
- Comparator
- conventional practicese1
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Verbatim
e0“no differences were detected in the wine sensory analysis”
e1“three organic mulches (grape pruning debris (GPD), straw (STR), and spent mushroom compost (SMC)) and two conventional practices (tillage (TILL) and herbicide (HERB))”
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 Wines from mulching treatments had lower tartaric acid.
- Intervention effect Spent mushroom compost mulch produced lower wine anthocyanins, flavonols, and hydroxycinnamics.
- 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.