Preliminary Study of Australian Pinot Noir Wines by Colour and Volatile Analyses, and the Pivot© Profile Method Using Wine Professionals.

Rocco Longo,Robert Dambergs,Hanna Westmore,Wes Pearson,Luca Nicolotti,Fiona Kerslake,Mark Solomon,Angela Merry

doi:10.3390/foods9091142

Abstract

The aim of this preliminary study was to identify potential colour components, volatile and sensory attributes that could discriminate Pinot noir wines from five Australian winegrowing regions (Adelaide Hills, Yarra Valley, Mornington Peninsula, Northern and Southern Tasmania). The sensory analysis consisted of the Pivot© Profile method that was performed by wine professionals. A headspace solid-phase microextraction-gas chromatography-mass spectrometry method was used to quantify multiple volatile compounds, while the Modified Somers method was used for colour characterisation. Analysis of data suggested ethyl decanoate, ethyl 2-methylpropanoate, ethyl 2-methylbutanoate, in addition to decanoic acid as important contributors to the discrimination between regions. Similarly, wine hue, chemical age indices, total anthocyanin, and (%) non-bleachable pigment also discriminated wines between regions. The sensory analysis showed that wines from Mornington Peninsula were associated with the ‘red fruits’ aroma, ‘acidic’, and ‘astringency’ palate descriptors, while those from Adelaide Hills were associated with the ‘brown’ colour attribute. This study indicates regionality is a strong driver of aroma typicity of wine.

Highlights

Regionality is an important concept for winemakers and wine consumers, as it refers to how a wine is recognised on the basis of its geographical origin [1]
When dealing with the regional expression of Pinot noir wine, gas chromatography-mass spectrometry (GC-MS) and spectral analysis can be used in order to discriminate samples obtained from different geographical locations [2,3,4,5]
Hexyl acetate, propanoic acid, and acid 2-phenyl acetate were excluded from Table 3, as they were found to be below their limit of quantification

Summary

Introduction

Regionality (broadly referred to as terroir) is an important concept for winemakers and wine consumers, as it refers to how a wine is recognised on the basis of its geographical origin [1]. This is the result of the complex interplay between the grapevines and the surrounding environment (climate, soil, and site) in addition to viticultural and winemaking interventions that may affect or influence a genuine regional effect. When dealing with the regional expression of Pinot noir wine, gas chromatography-mass spectrometry (GC-MS) and spectral analysis can be used in order to discriminate samples obtained from different geographical locations [2,3,4,5]. A descriptive analysis (DA) of 28 Pinot noir wines from California showed that samples from the cool Carneros appellation were more intense in the ‘fresh berry’, ‘berry jam’, ‘cherry’, and ‘spicy’

Methods

Results

Conclusion