Influence of water status on sensory profiles of Ontario Pinot noir wines

Abstract

Relationships between vine water status and wine sensory attributes were investigated in four Ontario Pinot noir vineyards in 2008–2009. Vineyards were divided into water status zones based on leaf water potential, and fruit from each zone was vinified. Sensory analysis included multidimensional scaling (MDS) and descriptive analysis (DA). MDS (2008) revealed that at least two of three fermentation replicates from individual water status categories were grouped together. MDS (2009) fully discriminated water status zones in one of four vineyards, and discriminated two of three fermentation replicates from water status categories in the other three vineyards. This pattern was confirmed by DA; there were few differences in 2008 between wines from water status zones within vineyards. In 2009 there were nine aroma and four retronasal/taste/mouthfeel differences attributable to low water status, including increased black currant, beet root, and earthy aromas plus acidity, and decreased floral and spicy aromas and earthy, red fruit and spicy flavors. There were differences in both vintages between vineyards in pepper spice and vegetal aroma (2008), earthy aroma, plus seven retronasal/taste/mouthfeel terms (2009). These data suggest that Pinot noir is responsive to vine water status on a “micro-terroir” scale, but this is highly dependent upon vintage.