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. 2025 Apr 18;14(8):1409.
doi: 10.3390/foods14081409.

Effect of Terroir on Phenolic Content and Aroma Properties of Grapes and Wines

Yuyuen Phajon  1 , Hongbing Tan  1 , Bochen Liu  1 , Yang Zhang  1 , Yanlun Ju  1 , Tian Shen  2 , Meilong Xu  2 , Yulin Fang  1   3   4
Affiliations

Effect of Terroir on Phenolic Content and Aroma Properties of Grapes and Wines

Yuyuen Phajon et al. Foods. .

Abstract

Ten vineyards, belonging to five wine regions, were selected in this study. Maturity indicators and phenolic and aromatic compounds were measured to investigate relationships with factors related to the terroir, including climate conditions and soil nutrients. Multiple factor analysis of all compositions showed that different wine regions or vineyards had different characteristics, which were partly associated with the terroir. The results showed that Shizuishan had high sugar content. A high level of anthocyanins could be found in Qingtongxia and Yongning, respectively. Moreover, Qingtongxia had higher concentrations of monomeric phenols in grapes than the others. LSYH (Lanshanyunhao) and LL (Lilan) had higher YAN (yeast assimilable nitrogen) content and pH in grapes, but their wine had a green flavor (high concentration of alcoholic volatile compounds). The Shizuishan and Hongsipu wine regions had fruitier flavors (high concentration of ester volatile compounds). This study demonstrated the characteristics of different vineyards and wine regions, providing a direction for the future development of region-specific grapes and wines.

Keywords: phenolic compounds; terroir; vineyards; volatile compounds; wine regions.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
Soil available nitrogen (A1–A3), soil available potassium (B1–B3), and soil available phosphorus (C1–C3) in ten vineyards, including YWQ (Xiyuwangquan), HD1 (Hedong), LSYH (Lanshanyunhao), HJZ (Heijinzun), LL (Lilan), XXW (Xixiawang), YM (Yuma), XG (Xige), LHY (Longhuiyuan), and HD2 (Huida).
Figure 2
Figure 2
Multiple factor analysis (MFA) of grapes. The correlation between groups and dimensions. Wine regions and vineyards were supplementary groups, while soil nutrients, weather conditions, physiochemical parameters, monomeric sugars, organic acids, monomeric phenols, and monomeric anthocyanins were active groups (A). Correlation between quantitative variables and dimensions (B). The contribution of quantitative variables to the definition of the dimensions (C). Relationships between wine regions (vineyards) and relationships between wine regions (vineyards) and variables (D).
Figure 3
Figure 3
Multiple factor analysis (MFA) of wines. The correlation between groups and dimensions. Wine regions and vineyards were supplementary groups, while soil nutrients, weather conditions, phenolic compounds, monomeric phenols, monomeric anthocyanins, and volatile compounds were active groups (A). Correlation between quantitative variables and dimensions (B). The contribution of quantitative variables to the definition of the dimensions (C). Relationships between wine regions (vineyards) and relationships between wine regions (vineyards) and variables (D).
Figure 3
Figure 3
Multiple factor analysis (MFA) of wines. The correlation between groups and dimensions. Wine regions and vineyards were supplementary groups, while soil nutrients, weather conditions, phenolic compounds, monomeric phenols, monomeric anthocyanins, and volatile compounds were active groups (A). Correlation between quantitative variables and dimensions (B). The contribution of quantitative variables to the definition of the dimensions (C). Relationships between wine regions (vineyards) and relationships between wine regions (vineyards) and variables (D).
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