Soil properties and the chemical composition and sensory quality of Moscatel wines from Arequipa, Peru
DOI:
https://doi.org/10.51372/bioagro383.1Keywords:
Anthocyanins, grapevine, potassium, principal component analysisAbstract
Viticulture in southern Peru has a long tradition; however, the oenological characteristics of Moscatel wine produced in Arequipa have been scarcely studied. Differences in the chemical composition and sensory profile of wine produced from Vitis vinifera L. var. Moscatel grapes in four wine-growing areas of Arequipa (La Joya, San Isidro, Majes Irrigation, and Corire) were evaluated. The study was conducted between July 2023 and September 2024 and included experimental vinification under controlled conditions, physicochemical analysis of the wines, sensory evaluation, and soil characterization. The data were analyzed using univariate statistics, Pearson correlation analysis, and multivariate methods. Correlation analysis revealed a positive association between potassium content in the wine and soil CaCO₃ and electrical conductivity, as well as between anthocyanins and SO₂. From an oenological perspective, the wines from Irrigación Majes exhibited the best sensory evaluations, associated with higher anthocyanin concentrations. In contrast, the wines from Corire were distinguished by higher potassium concentrations. La Joya and San Isidro showed similar sensory profiles, and overall, all the wines presented favorable organoleptic quality. The results confirm significant differences in the chemical and sensory quality of Moscatel wines from Arequipa that provide useful information for viticultural zoning and the valorization of the wine's origin and quality.
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