Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tasters

Parr, Wendy V.; Grose, Claire; Hedderley, Duncan; Maraboli, Marcela Medel; Masters, Oliver; Araújo, Leandro Dias; Valentin, Dominique

doi:10.1016/j.foodres.2020.109423

Cited by 27 publications

(24 citation statements)

References 49 publications

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“…However, several studies have researched different times of harvesting in order to assess the changing chemical profile of grapes and its consequences during the aging process [31,32]. Similar values have been found in terms of acidity (range 3-5) [33,34] pH (>3.50) [34] or anthocyanins content (>800 mg/L) [31], among others, in wines of different origins. In any case, these values are just a reference as some factor such as soil or climate fluctuates from one geographical area to another and so, values do as well.…”

Section: Wine Requirements For the Aging Processmentioning

confidence: 63%

Wine Aging Technology: Fundamental Role of Wood Barrels

Carpena

Pereira

Prieto

et al. 2020

Foods

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The aging of wines is a process used to preserve wine but also to enhance its properties. It is a process of great interest, mainly because of the additional properties it adds to wines and because of its economic implications. Historically, barrels have been employed for centuries for preserving and aging wine due to their resistance and relative impermeability. In general terms, the wine aging process can be divided into two phases: oxidative and reductive aging. Oxidative aging traditionally takes place in barrels while reductive phase occurs in the bottle. During both processes, oxygen plays a fundamental role as well as other factors, for instance: temperature, light, bottle position, microbial growth or storage time. Likewise, during the aging process, a series of chemical reactions take place influencing the composition and organoleptic profile of wine. At this point, oxidative aging in barrels is a fundamental step. Barrels are directly involved in the produced changes on wine’s composition due to the transference of oxygen and phenolic and aromatic compounds from wood to wine. This way, barrels act as an active vessel capable of releasing compounds that affect and improve wine’s characteristics. Regarding, the importance of barrels during aging process, some attention must be given to the species most used in cooperage. These species are conventionally oak species, either French or American. However, other non-conventional species are currently being studied as possible wood sources for the production of wines, such as chestnut robinia or other oak species. In the last decades, new approaches have been developed for barrel aging to find new alternatives more suitable, affordable and feasible to sanitize the process, such as other materials different from wood or the use of wood chips, which is regulated since 2006 by the EU. However, even though some of them have shown promising data, barrels are currently the most used technology for the oxidative stage of table wines aging.

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Section: Wine Requirements For the Aging Processmentioning

confidence: 63%

Wine Aging Technology: Fundamental Role of Wood Barrels

Carpena

Pereira

Prieto

et al. 2020

Foods

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“…The wines produced from the study network of 12 commercial vineyards comprise eight single-vineyard "Icon" wines and four multi-vineyard blend "Affordable" wines (Table 1). Of the eight "Icon" wines, several are considered to be among New Zealand's best examples of Pinot noir (Jukes and Stelzer, 2019;Parr et al, 2020). The process of establishing annual benchmark ranges for grape berry weight and basic berry composition parameters (TSS, TA, pH, OD280, OD520) is fully described in Martin et al (2020).…”

Section: Berry Quality Benchmarksmentioning

confidence: 99%

Grape berry size is a key factor in determining New Zealand Pinot noir wine composition

et al. 2022

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Making high quality but affordable Pinot noir (PN) wine is challenging in most terroirs and New Zealand (NZ)’s situation is no exception. To increase the probability of making highly typical PN wines, producers choose to grow grapes in cool climates on lower fertility soils while adopting labour intensive practices. Stringent yield targets and higher input costs necessarily mean that PN wine cost is high, and profitability lower, in affordable varietal wine ranges.To understand if higher-yielding vines produce wines of lower quality we have undertaken an extensive study of PN in NZ. Since 2018, we established a network of twelve trial sites in three NZ regions to find individual vines that produced acceptable commercial yields (above 2.0 kg per metre of row) and wines of composition comparable to “Icon” labels. Approximately 20 % of 660 grape lots (N = 135) were selected within a narrow juice Total Soluble Solids (TSS) range of 22.0 ± 1.0 °Brix and made into single-vine wines under controlled conditions.Multiple Factor Analysis of the vine, berry, juice and wine parameters from three vintages found grape Berry Weight to be the most effective clustering variable. As the Berry Weight category decreased, there was a systematic increase in the probability of higher berry red colour and total phenolics with a parallel increase in wine phenolics and decreased juice amino acids. The influence of berry weight on wine composition would appear stronger than the individual effects of Vintage, Region, Vineyard or vine Yield. Our observations support the hypothesis that it is possible to produce PN wines that fall within an “Icon” benchmark composition range at yields above 2.5 kg per vine, provided that the Leaf Area:Fruit Weight ratio is above 11 cm2 per g, mean berry weight is below 1.2 g and juice TSS is above 22 °Brix.

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“…Experienced/trained panelists are preferred. This is the case for the sensory evaluation of wine identity or typicality (Parr et al., 2007, 2020), that is, the specific sensory expression of the aroma of a wine variety depending both on natural factors, such as climate, soil, and on the modalities of vinification and aging, also known as “terroir effect.” Wines that are recognized by the expert panel for their highly intense and characteristic aromas are retained for subsequent analyses, and those with low or no aroma intensity can be used for pairwise comparison. Once the wines are selected, the analytical process of identifying the yet unknown volatile constituents that define these aromas can begin.…”

Section: Sensory‐guided Wine Selectionmentioning

confidence: 99%

Strategies for the identification and sensory evaluation of volatile constituents in wine

Chen

Darriet

2021

Comp Rev Food Sci Food Safe

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Wine aroma, which stems from complex perceptual and cognitive processes, is initially driven by a multitude of naturally occurring volatile constituents. Its interpretation depends on the characterization of relevant volatile constituents. With large numbers of volatile constituents already identified, the search for unknown volatiles in wine has become increasingly challenging. However, the opportunities to discover unknown volatile compounds contributing to the wine volatilome are still of great interest, as demonstrated by the recent identification of highly odorous trace (µg/L) to ultra-trace (ng/L) volatile compounds in wine. This review provides an overview of both existing strategies and future directions on identifying unknown volatile constituents in wine. Chemical identification, including sample extraction, fractionation, gas chromatography, olfactometry, and mass spectrometry, is comprehensively covered. In addition, this review also focuses on aspects related to sensory-guided wine selection, authentic reference standards, artifacts and interferences, and the evaluation of the sensory significance of discovered wine volatiles. Powerful key volatile odorants present at ultra-trace levels, for which these analytical approaches have been successfully applied, are discussed. Research areas where novel wine volatiles are likely to be identified are pointed out. The importance of perceptual interaction phenomena is emphasized. Finally, future avenues for the exploration of yet unknown wine volatiles by coupling analytical approaches and sensory evaluation are suggested.

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Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tasters

Cited by 27 publications

References 49 publications

Wine Aging Technology: Fundamental Role of Wood Barrels

Wine Aging Technology: Fundamental Role of Wood Barrels

Grape berry size is a key factor in determining New Zealand Pinot noir wine composition

Strategies for the identification and sensory evaluation of volatile constituents in wine

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