000109126 001__ 109126 000109126 005__ 20230519145436.0 000109126 0247_ $$2doi$$a10.1002/jsfa.11035 000109126 0248_ $$2sideral$$a122473 000109126 037__ $$aART-2021-122473 000109126 041__ $$aeng 000109126 100__ $$aManso-Martínez, C. 000109126 245__ $$aWine quality and berry size: a case study with Tempranillo Tinto progenies 000109126 260__ $$c2021 000109126 5060_ $$aAccess copy available to the general public$$fUnrestricted 000109126 5203_ $$aBACKGROUND: Small berry size is normally associated with quality wine production. However, the contribution of grapevine variety and environment to sensory quality has not been well established. In this study, genotypes from two intra-specific hybrid populations were categorized by size according to berry diameter and weight: small (< 13.5 mm, <1.5 g), and large (>16 mm, >2 g). Chemical and sensory attributes of wines produced in two consecutive vintages (2017 and 2018) from each size category were characterized. Perceived intrinsic wine quality was judged by 20 wine professionals. RESULTS: Wines obtained from small berry genotypes consistently displayed higher proportions of phenolic compounds and deeper color and were judged higher in quality regardless of genetic background and vintage. Perceived quality was positively correlated with anthocyanin and phenolic content. Wines presented high sensory variability in both vintages. Small berry size genotypes produced sweeter, fruitier wines with greater astringency; whereas wines from larger berries were perceived as more alcoholic and with lower positive aroma intensities. Berry size influenced color and phenolic compounds more than genotype or environment. CONCLUSION: Small berry-size genotypes were related to high quality judgements in both years, thus providing a predictor of wine categories, which could be used to meet different market demands. 000109126 536__ $$9info:eu-repo/grantAgreement/ES/MINECO/FPI-BIO2014-59324-R 000109126 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/ 000109126 590__ $$a4.125$$b2021 000109126 591__ $$aAGRICULTURE, MULTIDISCIPLINARY$$b12 / 60 = 0.2$$c2021$$dQ1$$eT1 000109126 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b49 / 144 = 0.34$$c2021$$dQ2$$eT2 000109126 591__ $$aCHEMISTRY, APPLIED$$b21 / 73 = 0.288$$c2021$$dQ2$$eT1 000109126 594__ $$a6.9$$b2021 000109126 592__ $$a0.705$$b2021 000109126 593__ $$aAgronomy and Crop Science$$c2021$$dQ1 000109126 593__ $$aNutrition and Dietetics$$c2021$$dQ1 000109126 593__ $$aFood Science$$c2021$$dQ1 000109126 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion 000109126 700__ $$0(orcid)0000-0001-7225-2272$$aSáenz-Navajas, M.P. 000109126 700__ $$aMenéndez, C.M. 000109126 700__ $$aHernández, M.M. 000109126 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica 000109126 773__ $$g101, 9 (2021), 3952-3960$$pJ. Sci. Food Agric.$$tJournal of the science of food and agriculture$$x0022-5142 000109126 8564_ $$s281878$$uhttps://zaguan.unizar.es/record/109126/files/texto_completo.pdf$$yPostprint 000109126 8564_ $$s635915$$uhttps://zaguan.unizar.es/record/109126/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint 000109126 909CO $$ooai:zaguan.unizar.es:109126$$particulos$$pdriver 000109126 951__ $$a2023-05-18-14:23:41 000109126 980__ $$aARTICLE