Fecha de publicación: -- Fuente: PubMed "wine" Food Chem. 2026 Sep 23;530:151263. doi: 10.1016/j.foodchem.2026.151263. Online ahead of print.ABSTRACTIslands and coasts exhibit distinct microclimatic characteristics that influence wine production; however, the differences in constituents produced during alcoholic fermentation under these specific microclimatic conditions remain unclear. To address this, the differences in inorganic and organic constituents between island-grown and coast-grown Marselan wines during alcoholic fermentation were investigated using a multi-omics approach. Among 32 volatile compounds with variable importance in projection (VIP) > 1, alcohols (15 compounds) were the primary discriminators. Potassium (VIP = 4.79) was strongly associated with coast-grown wine on day 3, whereas sodium (VIP = 1.26) was closely linked to island-grown wine at the same time point. Among the top 15 non-volatile metabolites with VIP > 1, eight were organic acids, which served as the primary discriminant metabolites. These findings highlight compositional differences between island-grown and coast-grown Marselan wines during alcoholic fermentation, providing a scientific basis for precise fermentation control and enhanced wine quality.PMID:42785025 | DOI:10.1016/j.foodchem.2026.151263