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Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology


Song, J and Smart, RE and Dambergs, RG and Sparrow, AM and Wells, R and Wang, B and Qian, MC, Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology, Food Chemistry, 153 pp. 52-59. ISSN 0308-8146 (2014) [Refereed Article]

Copyright Statement

Copyright 2013 Elsevier Ltd.

DOI: doi:10.1016/j.foodchem.2013.12.037


The relationship between grapevine vigour and grape and wine composition was investigated in this study. Own-rooted Pinot Noir grapevines were grown in a commercial vineyard in Tasmania, Australia, with uniform vineyard management practices. Vine vigours were determined by plant cell density (PCD) obtained from aerial photography. As vine vigour decreased, total soluble solid in grapes, total phenolics and anthocyanins in wines increased, while titratable acidity and yield decreased. Wines from the ultra low vine vigour zone had the highest concentrations of esters and alcohols. Higher level of linalool, nerol, geraniol, vitispirane, and b-ionone were observed in ultra low vigour and low vigour zones, but there was no obvious trend for citronellol and b-damascenone. Principal component analysis and discriminant analysis of the volatiles illustrated the differences among wines from the four vine vigour zones.

Item Details

Item Type:Refereed Article
Keywords:plant cell density (PCD), remote sensing, aerial imaging, vine vigour, Pinot Noir wine composition, wine volatiles
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Horticultural production
Research Field:Oenology and viticulture
Objective Division:Plant Production and Plant Primary Products
Objective Group:Industrial crops
Objective Field:Wine grapes
UTAS Author:Dambergs, RG (Dr Robert Dambergs)
UTAS Author:Sparrow, AM (Dr Angela Sparrow)
ID Code:88079
Year Published:2014
Web of Science® Times Cited:35
Deposited By:Tasmanian Institute of Agriculture
Deposited On:2014-01-10
Last Modified:2017-10-30

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