The Impact of Vineyard Site and Wine Age on the Aroma Profile of Pinot Noir Wines PDF Download

Author: Isadora Frias de Locio e Silva
Publisher:
ISBN: 9781658412247
Category :
Languages : en
Pages :

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Volatile compounds in wine originate from grape components, microbiome, yeast metabolism and autolysis and are modified during aging due to chemical transformations and interactions. Minimizing sources of variation such as the rootstocks and the scion clone, and having the winemaking done under controlled, reproducible conditions allows for a better investigation of site-specific influences on the volatile profile of the wines. Pinot noir wines made from grapes from 15 sites located in 8 American Viticultural Areas (AVAs) in California and Oregon and planted with the 667 clone and similar rootstocks were studied. Wines were analyzed by Headspace Solid Phase Microextraction Gas Chromatography Mass Spectrometry (HS-SPME-GC-MS) at three time points (3, 8 and 20 months post-fermentation) to determine the differences in volatiles composition among the sites and investigate possible changes during aging. In addition, two Descriptive Analysis (DA) sensory panels were conducted (at 8 and 20 months post-fermentation) to investigate the differences among wines and whether the chemical characteristics could correlate with human perception. Weather data was also collected from each site. Out of the 39 compounds analyzed by HS-SPME-GC-MS, an Analysis of Variance (ANOVA) indicated that 16 compounds differed significantly across sites (p

Author: Shelby Rae Byer
Publisher:
ISBN: 9781085777421
Category :
Languages : en
Pages :

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Vineyard site influences the chemical composition of grapes and the overall characteristics of finished wine. The intricacies of how vineyard site impacts grape and wine composition and quality are of continual interest, and many studies have been performed which aim to develop better understanding of this phenomenon. This thesis explores this concept in a unique way, by examining characteristics of vineyard sites and the qualities of the resulting musts and wines from 15 vineyard sites in California and Oregon. Each of these sites is planted with Pinot noir clone 667, and 10 of 15 sites are grafted on 101-14 Mgt rootstock. All grapes were harvested and transported to the UC Davis teaching and research winery, where they were processed and fermented under controlled experimental conditions. Vineyard sites were categorized by their soil type, growing degree days, and precipitation. Growing degree days and precipitation were calculated and observed for three vintages by using nearby California Irrigation Management Information System (CIMIS) weather stations. Additionally, cluster sizes and grape berry sizes were measured and recorded to better understand site impact on cluster and grape morphology. Vineyards located in the same American Viticulture Area (AVA) sometimes share the same soil series. Grape musts were initially characterized by chemical analysis prior to fermentation, and multivariate analysis of the initial juice chemistry was performed. In 2016, regional clustering was more apparent based on initial juice chemistry than in 2017. However, in both years, general trends of similarity exist among vineyards based on their geography. Fermentations were monitored for grapes harvested from each vineyard site in 2017 and reveal different fermentation kinetics. Temperature profiles were controlled a consistent protocol by using jacketed fermentors with heating and cooling capabilities. No correlation was determined between the amount of yeast assimilable nitrogen (YAN) and the maximum rate of fermentation. Additionally, no trend was observed between fermentation behavior and AVA. Each vineyard site appeared to ferment uniquely, with the Santa Rita Hills vineyard site fermenting at the fastest rate. All vineyard sites finished fermenting to dryness. Finished wines from the 2015 vintage were observed through aging to assess how phenolic compounds change and develop in bottle. Wines were aged in screw cap enclosed bottle and analyzed at three sample points: 3 months post-fermentation, 8 months post-fermentation, and 20 months post-fermentation. Samples were analyzed by high-performance liquid chromatography (HPLC) coupled with a diode array detector (DAD). While individual vineyards displayed different initial amounts of each phenolic compound assessed, many shared similar patterns throughout aging. When all compounds at all sample points for all vineyards are assessed together, regional grouping by AVA are evident. To understand extraction of phenolic compounds into the must and fermenting grape juice, samples were taken and analyzed by UV-Vis for the 2017 vintage. Samples were taken during cold soak, fermentation, and post-press and analyzed at wavelengths of 280nm and 520nm. Measurement at 280nm gives an approximation for total phenolic compounds and measurement at 520nm give an approximation for anthocyanin content, though other materials in fermenting must and wine also absorb at 520nm. In general, absorbance values at both wavelengths continued to increase during fermentation. For some vineyard sites, a decrease in these values was observed at the end of fermentation and post-pressing, indicating a potential plateau in extraction.

Author: Gerard Anthony Logan
Publisher:
ISBN:
Category : Anthocyanins
Languages : en
Pages : 410

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Author: Fang Yuan
Publisher:
ISBN:
Category : Pinot noir (Wine)
Languages : en
Pages : 182

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Wine volatile composition is one of the most important constitutes of wine quality, and it is greatly influenced by number of factors. The studies herein were conducted to evaluate the grape and wine aroma affected by different vine nutrient status, vigor and crop levels of Oregon Pinot noir. In the first study, aroma potentials in early and late maturity Pinot noir grapes were investigated in two consecutive vintages. The grape samples were hydrolyzed under acidic conditions and the released odorants were studied by aroma extract dilution analysis (AEDA). Forty-nine main odor-active compounds were detected in the AEDA. The odorants released with high flavor dilution values were 1-hexanal, [beta]-damascenone, guaiacol and vanillin, together with C6 aldehydes and alcohols, 4-vinylguaiacol, 4-vinylphenol and 1-octen-3-one. The concentrations of aroma-active compounds were further quantitated by SPME-GC-MS and SBSE-GC-MS. Comparing with early harvest grapes, late harvest grapes released more [beta]-damascenone, vanillin, 4-vinylguaiacol and 4-vinylphenol in both years according to both AEDA and quantitation results, suggesting they were important aroma compounds that contribute to the characteristic of mature Pinot noir grapes. The second study evaluated the volatile composition of grape berries subjected to varying levels of nitrogen (N), phosphorous (P) and potassium (K) supply. Pinot noir grapevines were grown in a pot-in-pot system for three years (beginning when they were 4-years-old) and fertigated with either complete nutrition (Control) or with reduced levels of either N, P, or K supply while holding all other nutrients constant. Nitrogen was varied from 7.50 mM total N supply (Control) to 1.13 mM in five discreet treatments, while P and K supply were each varied in four discreet treatments with the lowest rate of 0 mM during fertigation events. Aroma volatiles in berries were determined in each year using SPME-GC-MS technique. Results showed that reducing N supply resulted in lower concentrations of C6 compounds and total [beta]-damascenone in berries across all three years. Low N supply had little impact on monoterpenes. Reducing N supply resulted in higher bound form [alpha]-terpineol in two of the three years. Compared to P and K, N supply showed a more profound influence on the volatile profiles of the grape berries, indicating the important role of N in the biosynthesis of berry volatile and volatile precursors. The volatile composition of resulting wines from the same study was also investigated. Results showed that reducing N supply increased the total phenolic content in wine across all years. N supply has a profound impact on wine volatiles with the greatest effect on yeast-derived esters and higher alcohols. In general, reducing N supply decreased straight-chain esters and many straight chain alcohols, but increased the branched-chain esters, and phenethyl ester and phenethyl alcohol in wine across all years. The effect of N supply on monoterpenes in wine was not consistent from year to year. Low N wines also had reduced levels of volatile sulfur compounds in 2 of 3 years. Compared to the Control, reducing N and K supply resulted in lower quantities of total [beta]-damascenone across all years. Altering P supply did not have reproducible effects on wine volatiles from year to year. The third study investigated the composition of Pinot noir wines produced from vines with varying vegetative vigor levels and two crop levels over three vintages (2011, 2012, and 2013) in the cool climate viticulture region of western Oregon. Wine was produced from grapes grown with two inter-row floor management treatments (tilled or grass) and two crop levels, including full crop and half crop achieved through cluster thinning. Crop thinning treatments didn't alter the wine volatile composition. Certain wine volatiles were affected by the vineyard floor management treatments. Wines produced from grapes grown in the Grass treatment (lower vigor) had higher levels of grape-derived compounds such as [alpha]-terpineol, [beta]-citronellol, vitispirane and TDN compared to wines produced from the Tilled treatment. Wines from Grass treatment also had higher isoamyl alcohol, phenethyl alcohol, isoamyl acetate, ethyl isobutyrate, ethyl isovalerate, and phenethyl acetate but lower levels of linalool, 1-propanol and 1-octanol. A subproject of this study investigated the carotenoid breakdown and C13-norisoprenoids synthesis in Pinot noir grapes from vines of differing vigor and crop levels (yield). Carotenoid degradation and C13-norisoprenoid synthesis during berry development with different vine balance was monitored from véraison to harvest in year 2013. Our data suggests that vineyard floor management had a greater influence than did cluster thinning on carotenoids composition in grapes. Grape berries from Tilled treatment vines have higher carotenoids and C13-norisoprenoids than the grapes from Grass treatment vines. Multivariance analyses also showed some interactions between the vineyard floor treatments and cluster thinning treatments on the composition of carotenoids and C13-norisoprenoids.

Author:
Publisher:
ISBN:
Category : Grape juice
Languages : en
Pages : 490

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Terroir is determined by a combination of factors in the vineyard including the grape varietal, geology and soil, soil hydrology, physiography, and climate. Although most studies have examined regional differences in wine flavors and associated provenance of wine based on chemistry, few have examined the chemistry of the soil and the ability to trace that chemistry to grape juice and, finally, to the wine. This dissertation examines what soil physical and chemical differences specific to this region might influence grape juice chemistry and wine chemistry. Wine-grapes in the Willamette Valley, Oregon, are grown on three major soil parent materials: volcanic, marine sediments, and loess/volcanic. Winemakers have observed differences in the flavor of Pinot Noir wine made from grapes grown on these different parent materials. This dissertation examines differences in the soil properties and elemental chemistry of the soil parent materials at various vineyards to document their effect on wine chemistry as a step towards understanding differences in flavor. All aspects of the terroir are controlled by carefully selecting vineyards with similar exposure and elevation, the same grape varietal and wine making techniques, and only the soils vary. The hypothesis is that the chemistry of the grape juice and wine reflect the soil in which the grapes were grown and that the three parent materials have soils that can be distinguished by their physical and chemical characteristics. Soil pits were excavated in 20 vineyards, soil properties were described in the field, and soil samples were later analyzed in the laboratory particle size, organic matter, color, pH, cation exchange capacity (ammonium acetate method), clay mineralogy (x-ray diffraction), and elemental chemistry (ICP-MS/AES). X-ray fluorescence was used to examine the pisolites. ICP-MS/AES was used for elemental analysis of grape juice and wines produced from these vineyards. Principal component analysis was used to compare soil physical and chemical characteristics, grape juice and wine chemistry. The physical characteristics of soils from all the three parent materials indicate: they are old (>50,000 years) based on their high clay content, low cation exchange capacity, red colors, and high Fe and Al content. These features indicate enough time has passed to reduce organic matter and other cations at depth, leave behind insoluble Fe and Al, and develop pedogenic clays. In my study region, volcanic and marine sediment soils are more developed with slightly lower acidity than the loess/volcanic soils. A new finding for this region is the presence of pisolites (Fe/Mg concretions) in the volcanic and the loess/volcanic soils, but absent in the marine sediment soils. Winemakers hypothesized that pisolites were present only in loess soils and influenced wine flavor in some way. Volcanic soils have the highest P, S, Fe, Co, Mn, and V concentrations and the lowest As and Sr values. Marine sediment soils have higher Cl and Sr and lower P, Co, Mn, Ba, and V concentrations than volcanic soils. Loess soils have the highest values of K and Mg and are similar to volcanic soils with higher P and V values and similar to marine sediment soils with higher Sr values. The main elements found to be significant in determining one parent material from another are V and Mn (volcanic soils), Mg and K (loess soils), and Sr (marine sediment or loess soils). Sr is slightly higher in grape juice and wine from vines grown on marine sediment parent material compared to volcanic and loess parent material, whereas Mn is higher in the juice and wine from grapes grown in volcanic parent material. P, S, Fe, Co, V, Cl, Ba, Mg, and K did not maintain their relative concentration levels from soil to grape juice to wine. The principal component analysis shows that soil and wine chemistry differs between parent material, but is inconclusive for grape juice chemistry.

Author: Chhiv Cherry Chan
Publisher:
ISBN:
Category : Pinot noir (Wine)
Languages : en
Pages : 98

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Pinot noir is fast becoming an important variety for the New Zealand wine industry, with export volumes increasing every year. The extraction and stabilisation of phenolic compounds in Pinot noir winemaking is a common challenge faced by New Zealand winemakers. In addition to attempting to combat this issue, winemakers are also interested in enhancing the aroma profile of Pinot noir. This research analyses the phenolic and aroma compounds of Pinot noir wines produced from two different vineyards (A and B) and to establish whether cap management techniques coupled with tannin addition aids on influencing these important aspects of the wine. Spectral colour analysis revealed little differences between the different wine treatments. Polyphenols were quantified using HPLC. Gallic acid presented at slightly higher concentrations in Wine B compared to Wine A and levels of catechin and epicatechin varied depending on the cap management regime. Malvidin-3-glucoside concentrations were unexpectedly low in all of these research wines. One-way ANOVA and Tukey HSD were applied to the research wines for analysis of the volatile aroma compounds. A total of 41 aroma compounds were quantified using HS-SPME-GC-MS. Linalool was the most prevalent terpenoid compound in both Wines A and B. Geraniol was present at much higher concentrations in Wine A compared to Wine B, while nerol was present in similar concentrations in the two sets of wines. Nerol content also appeared to decrease with plunging along with methanethiol, ethanethiol and dimethyl sulfide, while 1-hexanol and isoamyl acetate levels increased with plunging. Levels of hexanoic, octanoic and decanoic acids decreased between the cap management techniques that had received tannin addition. Trends observed for ethyl hexanoate and ethyl octanoate were also similar to the trends seen for the fatty acid compounds. PERMANOVA and PCA shows that the variation in the combined data can be largely explained by the factor “vineyard” and there is distinct separation between Wine A and Wine B by PC1. There is partial separation between cap management by PC2, while tannin addition did not display any obvious separation. This work provides a solid foundation for further exploration into the valuable understanding of winemaking techniques for Pinot noir.

Author: Harper L. Hall
Publisher:
ISBN:
Category : Pinot noir (Wine)
Languages : en
Pages : 72

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This research investigated yeast populations and diversity during pre-fermentation cold maceration and alcoholic fermentation of Vitis vinifera L. cv. Pinot noir grapes from a commercial vineyard (Dayton, OR). Fermentations were conducted at the Oregon State University research winery in 100 L tanks while grapes from the same vineyard lot were fermented at a commercial winery. Samples were taken daily during pre-fermentation maceration (9°C) and alcoholic fermentation (27°C) and plated on WL and lysine media to determine Saccharomyces and non-Saccharomyces populations and diversity. Total non-Saccharomyces populations increased from 1 x 103 cfu/mL to 1 x 105 cfu/mL during pre-fermentation cold maceration and reached a maximum of 1 x 107 cfu/mL during alcoholic fermentation. Thirteen distinct yeast species were tentatively identified based on appearance on WL media and were initially screened for [beta]-glucosidase activity using 4-methyllumbelliferyl-[beta]-D-gluconopyranoside (4-MUG) plates. The identity of the isolates screening positive for [beta]-glucosidase activity was determined by sequence analysis of the D1/D2 domain of the 26S rDNA gene. The five isolates identified were Metschnikowia pulcherrima, Hanseniaspora uvarum, Kluveromyces thermotolerans, and two Saccharomyces cerevisiae isolates. [beta]-glucosidase activity was further characterized and quantified using a liquid media representing grape must conditions (pH 3.5, 20° Brix) at two temperatures (25°C and 8°C). While increasing sugar concentration suppressed the [beta]-glucosidase activity of H. uvarum ( -99%), [beta]-glucosidase activity still remained relatively high for M. pulcherrima, S. cerevisiae isolate 1, and S. cerevisiae isolate 2. At 8°C, [beta]-glucosidase activity was reduced for M. pulcherrima compared to activity at 25°C, but activity increased for K. thermotolerans, S. cerevisiae isolate 1, and S. cerevisiae isolate 2. The yeast isolates possessing [beta]-glucosidase activity were used in fermentations of Vitis vinifera L. cv. Pinot Noir grapes. The grapes were treated with high hydrostatic pressure (HHP) to inactivate naturally occurring yeast and bacteria. All yeast isolates grew during pre-fermentation cold maceration (7 days at 9°C) and populations increased 3 to 4 logs. Following pre-fermentation cold maceration, all ferments were warmed to 27°C and inoculated with S. cerevisiae RC212. Alcoholic fermentations were all complete within eight days and after pressing wines were analyzed for volatile aroma compounds by SPME-GC-MS. The presence of different yeast isolates during pre-fermentation cold maceration resulted in wines with unique aroma profiles. Ethyl ester concentrations were highest in the wine that did not undergo a pre-fermentation cold maceration, while concentrations of branch-chained esters were higher in the treatments with yeast present during pre-fermentation cold maceration. Pre-fermentation cold maceration with yeast isolates demonstrating [beta]-glucosidase did not affect the concentration of [beta]-damascenone or [beta]-ionone. Wines that had undergone pre-fermentation cold maceration with S. cerevisiae isolate 1, S. cerevisiae isolate 2, and a combination of all isolates resulted in over twice the concentration of [beta]-citronellol over wines that did not undergo a pre-fermentation cold maceration.

Author: Rita Miranda-Lopez
Publisher:
ISBN:
Category : Wine and wine making
Languages : en
Pages : 394

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The quality of wine is highly influenced by the weather. Temperature, solar radiation and humidity influence the formation and concentration of aroma-active compounds and aroma-active precursors in the grapes. Pinot noir grapes require a slow ripening, under cool temperatures, in order to achieve their fullest flavor. The main objective of this study was to provide an overall aroma picture that could help, along with the chemical indices, to decide the optimum harvesting time to obtain certain distinctive aroma attributes in the wine. This particular work represents the first stage in a broad plan aimed to understand the dependence of the wine flavor chemistry on the ripening of the grapes. This maturity trial was planned to last several years; it was expected that the outcome and techniques developed in the present study would be essential in delineating the steps to follow. The results of the aroma analyses for the 1987 and 1988 vintages are reported here. In each vintage, Pinot noir grapes were harvested at three different times, covering a range from early to late maturity. A sniffing technique based on gas chromatographic aroma detection by a trained panel was implemented. This technique has proved to be a useful tool to measure qualities and intensities of aromas. The method was effective in detecting many of the aroma-active compounds and in identifying aroma differences between the wines studied. The aroma profiles for the wines were found to be very different from each other within and across vintages. There were only 10 aroma peaks common to all three 1987 wines, 16 aroma peaks common to the 1988 wines, and 4 aroma peaks common to both vintages. Late maturity wines had more aroma-active peaks than the other 2 wines for both vintages. The 1988 wines had a higher number of aroma-active peaks than the 1987 wines. The percentages of aroma-active peaks not detected by the Flame lonization Detector (FID) were 45% in the 1987 wines, and 66% in the 1988 wines. The overall climatic conditions in those years were very different. The 1987 season was characterized as hot and dry, producing an early harvest. The weather in 1988 was more of a typical season for Oregon, producing a normal to late harvest. Further study is needed to fully understand the flavor chemistry occurring during grape ripening.

Author: Tanya Rutan
Publisher:
ISBN:
Category : Pinot noir (Wine)
Languages : en
Pages : 314

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The importance of Pinot noir for the New Zealand wine industry has grown and stands second only to Sauvignon blanc in production volume. This thesis investigates the chemical composition of the aroma of Central Otago Pinot noir and its sensory description with the aim of characterising it in a way that an association is made with the typicality of the region. The first stage included a general exploration of the composition of Pinot noir where the chemical aroma, phenolic, tannin composition and colour properties of 105 Pinot noir wines from New Zealand, Australia, France and USA were determined using five different analytical methods across two vintages. The main finding was that the chemical constituents of Pinot Noir wines can vary both between and within different growing regions. There were several compound families where perception thresholds were exceeded for most of the wine samples, including C13 norisoprenoids, higher alcohols, esters of isoacids and fatty acids and cinnamic esters; these can be considered of importance to the overall varietal aromas of Pinot Noir wines. The second aim was to focus on Pinot noir wines from Central Otago where both chemical composition and sensory attributes were explored using reconstitution studies. Aroma Extract Dilution Analysis (AEDA) was applied to two distinct Central Otago Pinot noir wine styles, a blended estate and a single vineyard premium, over two consecutive vintages. The aroma compounds and/or compound families of importance varied across the wines, while a number of compounds were in common. A total of 42 odorants were identified in the AEDA study with flavour dilution (FD) factors ranging from 3 to 19683, with over 20 having FD > 81. The compounds with the highest FDs for the Estate wines were fruity esters and phenylethyl alcohol, while for the Premium wines the norisoprenoids and volatile phenols originating from oak had the highest FDs. The aroma reconstitution experiments, which considered both chemical and sensorial properties, revealed no overwhelming differences when compound families were omitted. Overall, these results suggest that Central Otago Pinot noir wines do not depend on a few key odorants for their aromatic complexity, but instead on the interactions of many aromatic compounds. An additional aim of the study was to measure the effects on wine quality and volatile composition of two cluster thinning regimes on Vitis vinifera cv. Pinot noir in vineyards located in Central Otago across three seasons. The main finding here was that cluster thinning may have an effect on ripening times and the non-volatile and volatile chemical composition of the subsequent wines. These effects may also lead to detectable sensory differences in the final product. It would seem that crop thinning, while a costly practice due to increased labour and yield reduction, is effective in influencing wine quality. However, a particularly intense level of thinning was not necessary to achieve differences in the wines, as a moderate level of thinning also provided a marked enhancement to several attributes.

Author: Andrew G. Reynolds
Publisher: Woodhead Publishing
ISBN: 0081020686
Category : Technology & Engineering
Languages : en
Pages : 824

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Managing Wine Quality, Volume 1: Viticulture and Wine Quality, Second Edition, reviews our current understanding of wine aroma, color, taste and mouthfeel. In addition, it focuses on the measurement of grape and wine properties, the instrumental analysis of sensory evaluation, and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are also included, with sections on viticultural and vineyard management practices, fungal contaminants, grape processing equipment, and grape harvesting methods for both red and white wines. In addition, there is coverage on the potential impacts of global warming on wine quality. With a focus on recent studies, advanced methods, and a look to future technologies, this fully updated edition is an essential reference for anyone involved in viticulture and oenology who wants to explore new methods, understand different approaches, and refine existing practices. - Reviews our current understanding of wine aroma, color, taste and mouthfeel - Details the measurement of grape and wine properties through instrumental analysis, must and wine, and sensory evaluation - Examines viticulture and vineyard management practices, fungal contaminants and processing equipment