terclim by ICS banner
IVES 9 IVES Conference Series 9 Revealing the Barossa zone sub-divisions through sensory and chemical analysis of Shiraz wine

Revealing the Barossa zone sub-divisions through sensory and chemical analysis of Shiraz wine

Abstract

The Barossa zone is arguably one of the most well-recognised wine producing regions in Australia and internationally; known mainly for the production of its distinct Shiraz wines. However, within the broad Barossa geographical delimitation, a variation in terroir can be perceived and is expressed as sensorial and chemical profile differences between wines. This study aimed to explore the sub-division classification across the Barossa region using chemical and sensory measurements. Shiraz grapes from 4 different vintages and different vineyards across the Barossa (2018, n = 69; 2019, n = 72; 2020, n = 79; 2021, n = 64) were harvested and made using a standardised small lot winemaking procedure. The analysis involved a sensory descriptive analysis with a highly trained panel and chemical measurement including basic chemistry (e.g. pH, TA, alcohol content, total SO2), phenolic composition, volatile compounds, metals, proline, and polysaccharides. The datasets were combined and analysed through an unsupervised, clustering analysis. Firstly, each vintage was considered separately to investigate any vintage to vintage variation. The datasets were then combined and analysed as a whole. The number of sub-divisions based on the measurements were identified and characterised with their sensory and chemical profile and some consistencies were seen between the vintages. Preliminary analysis of the sensory results showed that in most vintages, two major groups could be identified characterised with one group showing a fruit-forward profile and another displaying savoury and cooked vegetables characters. The exploration of distinct profiles arising from the Barossa wine producing region will provide producers with valuable information about the regional potential of their wine assisting with tools to increase their target market and reputation. This study will also provide a robust and comprehensive basis to determine the distinctive terroir characteristics which exist within the Barossa wine producing region.

DOI:

Publication date: May 31, 2022

Issue: Terclim 2022

Type: Article

Authors

Lira Souza Gonzaga1, Lukas Danner2, Keren Bindon3, John Gledhill4, Annette James1, Cassandra Collins1,7, Marcos Bonada5, Paul Petrie5,6, and Susan Bastian1,7

1School of Agriculture Food and Wine, Waite Research Institute, The University of Adelaide, Adelaide, Australia 
2CSIRO, Werribee, Australia 
3The Australian Wine Research Institute, Adelaide, Australia 
4WIC Winemaking Services, Adelaide, Australia 
5South Australian Research and Development Institute, Adelaide, Australia 
6The University of New South Wales, Sydney New South Wales, Australia 
7ARC Industrial Transformation Training Centre for Innovative Wine Production, Waite Research Institute, Adelaide, Australia 

Contact the author

Keywords

regionality, clustering analysis, descriptive analysis, typicity, red wine

Tags

IVES Conference Series | Terclim 2022

Citation

Related articles…

Using image analysis for assessing downy mildew severity in grapevine

Aim: Downy mildew is a crucial disease in viticulture. In-field evaluation of downy mildew has been classically based on visual inspection of leaves and fruit. Nevertheless, non-invasive sensing technologies could be used for disease detection in grapevine. The aim of this study was to assess downy mildew severity in grapevine leaves using machine vision.

Soil functional characteristics for qualitative Sangiovese wine production in Tuscany (Italy)

Le but de ce travail est de faire une synthèse des résultats de plusieurs années de recherche en Italie centrale, sur les caractéristiques fonctionnelles du sol pour la production de vin de qualité. Le cépage de référence est le Sangiovese

Impact of the fumaric acid/glutathione pair addition before bottling on Cabernet Sauvignon wine quality

Over the last decades, climate change and rising temperatures have impacted the wine industry. Wines from warm regions tend to have a higher pH and lower total acidity.

Monferace a new “old style” for Grignolino wine, an autochthonous Italian variety: unity in diversity

Monferace project is born from an idea of 12 winegrowers willing to create a new “old style” Grignolino wine and inspired byancient winemaking techniques of this variety (1). Monferace wine is produced with 100% Grignolino grapes after 40 months of ageing, of which 24 in wooden barrels of different volumes. Grignolino is an autochthonous Italian variety cultivated in Piedmont (north-west Italy), recently indicated as a “nephew” of the famous Nebbiolo (2) and is used to produce three different DOC wines. The Monferace Grignolino is cultivated in the geographical area identified in the Aleramic Monferrato, defined by the Po and Tanaro rivers, in the heart of Piedmont and the produced wine is characterized by a high content of tannins, marked when young, that evolve over the years. Its color is generally slight ruby red and garnet red with orange highlights with ageing.

Vineyard soil mapping to optimise wine quality: from ‘terroir’ characterisation to vineyard management

In this study, a soil mapping methodology at subplot level (scale 1:5000) for vineyard soils was developed. The aim of this mapping method was to establish mapping units, which could be used as basic units for ‘terroir’ characterisation and vineyard management (precision viticulture).