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

被引：12

作者：

Longo, Rocco ^{[1
]}

Pearson, Wes ^{[2
,3
]}

Merry, Angela ^{[1
]}

Solomon, Mark ^{[3
]}

Nicolotti, Luca ^{[3
,4
]}

Westmore, Hanna ^{[1
]}

Dambergs, Robert ^{[1
,2
,5
]}

Kerslake, Fiona ^{[1
]}

机构：

[1] Univ Tasmania, Hort Ctr, Tasmanian Inst Agr, Launceston Prospect, Tas 7249, Australia

[2] Charles Sturt Univ, Natl Wine & Grape Ind Ctr, Wagga Wagga, NSW 2650, Australia

[3] Australian Wine Res Inst, Adelaide, SA 5064, Australia

[4] Metabol South Australia, Adelaide, SA 5064, Australia

[5] WineTQ, Monash, SA 5342, Australia

来源：

FOODS | 2020年 / 9卷 / 09期

关键词：

Australian Pinot noir; regionality; aroma compounds; Pivot (c); Profile; provenance; EXTRACT DILUTION ANALYSIS; RED WINE; QUANTITATIVE-DETERMINATION; VINEYARD SITE; AROMA; PHENOLICS; ANTHOCYANINS; ODORANTS; IMPACT; MERLOT;

D O I：

10.3390/foods9091142

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 (c) 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.

引用

页数：15