Regional Differentiation of New Zealand Pinot noir Wine by Wine Professionals Using Canonical Variate Analysis

Tomasino, Elizabeth; Harrison, R.; Sedcole, Richard; Frost, Andy

doi:10.5344/ajev.2013.12126

Cited by 32 publications

(27 citation statements)

References 30 publications

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“…This paper reports the concentration of aroma compounds and the results of correlation analyses with previously published sensory analyses (Tomasino et al. ) of the same wines obtained by descriptive analysis.…”

Section: Introductionmentioning

confidence: 68%

“…Prior to sensory analysis (Tomasino et al. ), a 30‐mL sample of each wine for chemical analysis was taken directly after opening each bottle. The 2007 wine samples were taken in May/June 2009 and the 2008 wine samples were taken in May/June 2010.…”

Section: Methodsmentioning

confidence: 99%

“…It was hypothesised that variation in the concentration of these compounds would contribute to sensory characteristics that differentiated the four main Pinot Noir regions in New Zealand: Central Otago, Marlborough, Martinborough and Waipara (Tomasino et al. ). This paper reports the concentration of aroma compounds and the results of correlation analyses with previously published sensory analyses (Tomasino et al.…”

Section: Introductionmentioning

confidence: 99%

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Aroma composition of 2-year-old New Zealand Pinot Noir wine and its relationship to sensory characteristics using canonical correlation analysis and addition/omission tests

Tomasino

Harrison

Breitmeyer

et al. 2015

Australian Journal of Grape and Wine Research

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Background and Aims:Relationships between the chemical composition and the sensory perception of red wines are generally poorly understood. In New Zealand, the vineyard area of Pinot Noir has increased markedly and wines from this red cultivar now constitute a significant proportion of total production. The aim of this study was to identify aroma compounds of major sensory significance in New Zealand Pinot Noir wines. Methods and Results: The concentration of 34 aroma chemicals in 32 New Zealand Pinot Noir wines was quantified using three separate solid-phase microextraction-GC-MS methods. Relationships between these chemical data and sensory data obtained from the same wines were investigated with canonical correlation analysis. Subsequently, correlation results were validated with addition/omissions tests. Ethyl octanoate was found to increase red cherry aroma, the combination of ethyl octanoate and ethyl decanoate enhanced black cherry aroma, and 2-phenyl ethanol increased violet aroma. Benzaldehyde altered Pinot Noir aroma but its effect on specific attributes was unclear. Conclusions: The influence of benzaldehyde, ethyl octanoate and 2-phenyl ethanol on the aroma of Pinot Noir wine was consistent with previous studies conducted on Merlot and Cabernet Sauvignon wines. This indicated that the contribution of these compounds is similar in a range of red wines. Ethyl decanoate appeared to act as an aroma enhancer compound when in combination with ethyl octanoate. Significance of the Study: Improved knowledge of key aroma and flavour components and the factors that influence their concentration is required to allow producers to manipulate better sensory characteristics to meet the preferences of specific markets. This study provides new information on important aroma compounds in New Zealand Pinot Noir which can lead to future research on modulating factors. 376Chemistry and sensory of New Zealand Pinot Noir

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Section: Introductionmentioning

confidence: 68%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Aroma composition of 2-year-old New Zealand Pinot Noir wine and its relationship to sensory characteristics using canonical correlation analysis and addition/omission tests

Tomasino

Harrison

Breitmeyer

et al. 2015

Australian Journal of Grape and Wine Research

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show abstract

“…The descriptors employed in Evaluation Conditions 1 and 2 were rated in the order given in the table, with overall quality the first attribute to be rated in each evaluation condition. The 16 descriptors were selected as not only appropriate for sensory characterisation of Pinot noir wines (Tomasino et al, 2013), but as well to involve wine characters that could assist in differentiating wines of varying phenolic composition (e.g., ripe fruit; astringency; silkiness; structure). The attributes were scored on 10point scales with each scale's anchors as described in Table 3.…”

Section: Methodsmentioning

confidence: 99%

“…Second, we predicted an interaction between perceived intensity of wine colour and participant culture, with NZ participants more likely than French participants to negate a wine as a function of lighter colour. Third, we predicted that wine attributes associated with Pinot noir's varietal profile such as red fruits, dark fruits and oak character (Campo, Ballester, Langlois, Dacremont, & Valentin, 2010;Tomasino, Harrison, Sedcole, & Frost, 2013) would be important in predicting perceived wine quality. Finally, we predicted an influence of glass colour on wine sensory judgments, with the assumption that the black glass could constitute an incongruent, contextual stimulus.…”

Section: Introductionmentioning

confidence: 99%

Colour as a driver of Pinot noir wine quality judgments: An investigation involving French and New Zealand wine professionals

Valentin

Parr

Peyron

et al. 2016

Food Quality and Preference

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Inter‐regional survey of the New Zealand Pinot noir fermentative sulfur compounds profile

et al. 2020

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BACKGROUNDNew Zealand Pinot noir is gaining increasing attention both in New Zealand and internationally, becoming the second largest grape variety for both plantings and export. Despite the growing furore around this variety, the current coverage of the volatile chemical profile remains limited, with a lack of information on the fermentative sulfur compounds content in New Zealand Pinot noir wines.RESULTSThirty‐five Pinot noir wines from three different vintages (i.e. 2016, 2017 and 2018) form five different grape growing regions were analysed for their fermentative sulfur compounds contents. Six fermentative sulfur compounds (i.e. methanethiol, ethanethiol, dimethyl sulfide, carbon disulfide, methionol and benzothiazol) were detected and measured for the first time in New Zealand Pinot noir wines. Their concentrations were compared against previously measured Pinot noir wines from other countries, and some preliminary evidence about inter‐regional and ageing effects was obtained.CONCLUSIONThe present study reports the first survey of the inter‐regional differences in fermentative sulfur compounds contents in 35 New Zealand Pinot noir wines. Preliminary inter‐regional and vintage trends prompt further research on the role of these molecules on this wine variety. © 2020 Society of Chemical Industry

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Regional Differentiation of New Zealand Pinot noir Wine by Wine Professionals Using Canonical Variate Analysis

Cited by 32 publications

References 30 publications

Aroma composition of 2-year-old New Zealand Pinot Noir wine and its relationship to sensory characteristics using canonical correlation analysis and addition/omission tests

Aroma composition of 2-year-old New Zealand Pinot Noir wine and its relationship to sensory characteristics using canonical correlation analysis and addition/omission tests

Colour as a driver of Pinot noir wine quality judgments: An investigation involving French and New Zealand wine professionals

Inter‐regional survey of the New Zealand Pinot noir fermentative sulfur compounds profile

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