Abstract
The aroma profile is a key component of Pinot noir wine quality, and this is influenced by the diversity, quantity, and typicity of volatile compounds present. Volatile concentrations are largely determined by the grape itself and by microbial communities that produce volatiles during fermentation, either from grape-derived precursors or as byproducts of secondary metabolism. The relative degree of aroma production from grape skins compared to the juice itself, and the impact on different yeasts on this production, has not been investigated for Pinot noir. The influence of fermentation media (Pinot noir juice or synthetic grape must (SGM), with and without inclusion of grape skins) and yeast choice (commercial Saccharomyces cerevisiae EC1118, a single vineyard mixed community (MSPC), or uninoculated) on aroma chemistry was determined by measuring 39 volatiles in finished wines using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC-MS). Fermentation medium clearly differentiated the volatile profile of wines with and without yeast, while differences between EC1118 and MSPC wines were only distinct for Pinot noir juice without skins. SGM with skins produced a similar aroma profile to Pinot noir with skins, suggesting that grape skins, and not the pulp, largely determine the aroma of Pinot noir wines.
Highlights
Published: 27 August 2021High-quality red table wines produced from Vitis vinifera L. cv
The main aim of this research was to compare wines made from Pinot noir juice or synthetic grape medium (SGM), with and without grape skins, to determine the degree of similarity between their aroma profiles and to gain insight into the formation of volatiles derived from the skins versus pulp
Indigenous yeasts were isolated from an early-stage Marlborough MSPC Pinot noir fermentation to capture the diversity of yeast species present before an increase in ethanol caused a decrease of less tolerant species
Summary
High-quality red table wines produced from Vitis vinifera L. cv. Pinot noir are renowned for their characteristic volatile profiles, with aromas of red fruits (e.g., cherry and raspberry), florals, spice, and forest floor [1]. The interplay between odorants, derived from a multitude of volatile compound classes, contribute to Pinot noir wine quality and regional differentiation [2,3]. In addition to varietal compounds from grapes and volatiles associated to ageing, yeast-derived odorants, such as acetate and ethyl esters, higher alcohols, and unsaturated volatile fatty acids, are positively correlated to the sensory acceptance of Pinot noir wine and represent the majority of wine aroma compounds [1,3,4]. Grape skins play a key role in this release, as increased maceration times during winemaking result in the release of more
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
