{"id":927,"date":"2020-10-24T12:38:47","date_gmt":"2020-10-24T10:38:47","guid":{"rendered":"https:\/\/www.tenutaliliana.com\/?p=927"},"modified":"2020-10-24T12:38:47","modified_gmt":"2020-10-24T10:38:47","slug":"is-there-a-link-between-a-production-area-and-the-flavour-of-the-products-it-produces","status":"publish","type":"post","link":"https:\/\/www.tenutaliliana.com\/en\/is-there-a-link-between-a-production-area-and-the-flavour-of-the-products-it-produces\/","title":{"rendered":"Is there a link between a production area and the flavour of the products it produces?"},"content":{"rendered":"<p>[vc_row][vc_column][vc_column_text css=&#8221;.vc_custom_1603535650533{margin-bottom: 0px !important;}&#8221;]<strong>Do climate and therefore humidity and temperature, sun exposure, type and depth of soil, altitude and microorganisms influence the taste of a product or not? <\/strong><\/p>\n<p>And do they influence it in such a clear and recognisable way independently of human intervention?<\/p>\n<p><strong>Today, perhaps we can answer this question in the affirmative,<\/strong> since researchers from the University of Utah, Salt Lake City (Food Chemistry, Volume 320, 1 August 2020) <strong>have demonstrated how mineral particles are persistent over time and characterise the aroma of coffee,<\/strong> which therefore acquires a different taste depending on the production area.<\/p>\n<p>By taking the reverse path, the chemists at Towson University <strong>were able to trace the geological origin of the coffee bean by analysing the chemical compounds of each bean.<\/strong><\/p>\n<p>But the discovery that confirms the importance of terroir is that made by the chemists at New York University (Food Chemistry, Volume 321, 15 August 2020), who, <strong>by analysing molecules capable of modifying aromas, discovered how these molecules can be influenced by the low pH or by the presence of other enzymes in the soil, thus giving a product its unique characteristics.<\/strong><\/p>\n<p><strong>Can we still be sure that terroir is only an invention of French winemakers?<\/strong>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=&#8221;925&#8243; img_size=&#8221;full&#8221; add_caption=&#8221;yes&#8221; alignment=&#8221;center&#8221; onclick=&#8221;custom_link&#8221; title=&#8221;terroir Ladame Vineyard Tenuta Liliana South Italy&#8221; link=&#8221;http:\/\/www.tenutaliliana.com&#8221;][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text css=&#8221;.vc_custom_1603535650533{margin-bottom: 0px !important;}&#8221;]Do climate and therefore humidity and temperature, sun exposure, type and depth of soil, altitude and microorganisms influence the taste of a product or not? And do they influence it in such a clear and recognisable way independently of human intervention? Today, perhaps we can answer this question in the affirmative, since [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":925,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[51],"tags":[56,105,102,60,54,78,101,103,79,59,106,58,61,40,50],"class_list":["post-927","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-wine-and-more","tag-antonio-intiglietta-en","tag-biodynamic","tag-biologic-wine","tag-climate","tag-cru","tag-italy-best-place","tag-natural-wine","tag-organic-wine","tag-salento-en","tag-soil","tag-tenutaliliana","tag-terroir-en","tag-vineyard","tag-vineyards","tag-wine-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Is there a link between a production area and the flavour of the products it produces? - Tenuta Liliana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tenutaliliana.com\/esiste-un-legame-tra-una-zona-di-produzione-ed-il-sapore-dei-prodotti-che-da-essa-sono-generati\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Is there a link between a production area and the flavour of the products it produces? - Tenuta Liliana\" \/>\n<meta property=\"og:description\" content=\"[vc_row][vc_column][vc_column_text css=&#8221;.vc_custom_1603535650533{margin-bottom: 0px !important;}&#8221;]Do climate and therefore humidity and temperature, sun exposure, type and depth of soil, altitude and microorganisms influence the taste of a product or not? 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