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Preliminary study of Australian Pinot noir wines by colour and volatile analyses, and the Pivot© Profile method using wine professionals

Citation

Longo, R and Pearson, W and Merry, A and Solomon, M and Nicolotti, L and Westmore, H and Dambergs, R and Kerslake, F, Preliminary study of Australian Pinot noir wines by colour and volatile analyses, and the Pivot Profile method using wine professionals, Foods, 9, (9) Article 1142. ISSN 2304-8158 (2020) [Refereed Article]


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Copyright 2020 the authors Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

DOI: 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.

Item Details

Item Type:Refereed Article
Keywords:Australian Pinot noir, regionality, aroma compounds, Pivot© Profile, provenance
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Food sciences
Research Field:Beverage chemistry and beverage sensory science
Objective Division:Plant Production and Plant Primary Products
Objective Group:Industrial crops
Objective Field:Wine grapes
UTAS Author:Longo, R (Dr Rocco Longo)
UTAS Author:Merry, A (Dr Angela Merry)
UTAS Author:Westmore, H (Mrs Hanna Westmore)
UTAS Author:Dambergs, R (Dr Robert Dambergs)
UTAS Author:Kerslake, F (Dr Fiona Kerslake)
ID Code:140467
Year Published:2020
Web of Science® Times Cited:1
Deposited By:TIA - Research Institute
Deposited On:2020-08-20
Last Modified:2020-09-17
Downloads:6 View Download Statistics

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