OENO IVAS 2019 banner
IVES 9 IVES Conference Series 9 OENO IVAS 9 OENO IVAS 2019 9 Analytical developments from grape to wine, spirits : omics, chemometrics approaches… 9 Integrated multiblock data analysis for improved understanding of grape maturity and vineyard site contributions to wine composition and sensory domains

Integrated multiblock data analysis for improved understanding of grape maturity and vineyard site contributions to wine composition and sensory domains

Abstract

Much research has sought to define the complex contribution of terroir (varieties x site x cultural practices) on wine composition. This investigation applied recent advances in chemometrics to determine relative contributions of vine growth, berry maturity and site mesoclimate to wine composition and sensory profiles of Shiraz and Cabernet Sauvignon for two vintages. 

Grape maturation was monitored using a berry sugar accumulation model and wines made from sequentially harvested grapes at three stages for each variety and vintage. Comprehensive targeted grape analysis of amino acids, carotenoids, sugars, organic acids, anthocyanins and volatile compounds were combined with targeted wine volatile and non-volatile chemical measures of composition and sensory descriptive analysis. Chemometric models of balanced sample sets derived from the pool samples were used in an ANOVA multiblock framework with orthogonal projection to latent structures (Boccard and Rudaz, 2016) to elucidate the relative importance of model design factors. 

Multiple data matrices derived from the experimental design factors are subtracted from the original data matrix to obtain pure effects and interaction submatrices with structured orthogonal data. A response matrix is derived from the positive eigenvalues associated with SVD of each effect matrix and residuals are then added to each submatrix prior to kernel OPLS. Model performance evaluated from residual structure ratio (RSR), goodness of fit (R2Y) and permutation testing identified the significant factors from each model. Projection of sample scores of significant factors against scores of the residual matrix is used to assess sample clusters with confidence intervals based on Hotelling T2. 

Loadings from significant experimental factors of each model were used for hierarchical cluster analysis (HCA) with Euclidean distance measures and Wards grouping criteria. Prior to HCA scores and loadings are rotated to consistent presentation of factor levels in model plots. A conservative interpretation of loadings heat maps was considered appropriate and a summary heat map for explanatory factors is presented that enable interpretation of the impact of cultivar, site (soil x mesoclimate), grape maturity and region on grape and wine composition. The integrated data driven approach used in this investigation may be of assistance for other investigators for omics based experiments.

Ref: Boccard, J. & Rudaz, S. 2016. Anal Chim Acta. 920:18-28.

DOI:

Publication date: June 19, 2020

Issue: OENO IVAS 2019

Type: Article

Authors

Leigh Schmidtke, Guillaume Antalick, Katja Suklje, John Blackman, Alain Deloire

National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588 – Wagga Wagga – New South Wales 2678 – AUSTRALIA
Wine Research Centre, University of Nova Gorica, Vipavska, 5000 Nova Gorica, Slovenia
Agricultrual Institute of Solvenia, Lubljana, 1000, Slovenia
Montpellier SupAgro, Montpellier 34060,

Contact the author

Keywords

AMOPLS, sequential harvest, berry sugar accumulation, targeted metabolomics 

Tags

IVES Conference Series | OENO IVAS 2019

Citation

Related articles…

The environmental footprint of selected vineyard management practices: A case study from Logroño (La Rioja) Spain

Viticulture is globally important for socioeconomic and environmental reasons. The EU is globally leading grape and wine production, and Spain is among the top grape and wine producers. As climate change affects viticulture, mitigation and adaptation are crucial for protecting grape production. In this research work, data on viticultural management practices such as soil cultivation, irrigation, energy, machinery, plant protection and the use of fertilizers from vineyards located in Logroño (La Rioja) have been obtained.

Use of ultrasounds to accelerate aging on lees of red wines

Aging on lees (AOL) is a powerful technique to protect varietal aroma and color. Simultaneously, helps to soften tannins and increase and improve wine body and structure. AOL is complementary to barrel aging modulating the wood impact and protecting wine from oxidative conditions.

Geological characterization of plot belonging to the left bank terraces terroir of the Gaillac vineyard (Tarn, Midi-Pyrénées). Consequences on determination of choice of vegetative material

Detailed geological analyses of a plot belonging to the « AOC Gaillac » area have been carried out. This plot belongs to the left bank terraces of the Tarn River which coinciding with one of the three main terroirs of the AOC area. It is localised on the rissian-aged (≈ 200 000 yrs B.P.)

New markers for monitoring “fresh mushroom aroma” in wine: A dual approach using microbiological and chemical tools from the vineyard to winery–A synthesis of recent research advances

The ‘fresh mushroom off-flavour’ has been recognized by the wine industry as an emerging defect since the 2000s. For many years, this off-flavour was not specifically characterized and rather grouped under ‘earthy’ and ‘musty’ taints. However, it has become increasingly problematic due to its rising prevalence. In some vineyards, incidents of this off-flavour now occur as frequently as once every five years. This trend may be associated with climatic changes affecting regions that are more prone to warm and wet seasons.

Oak wood influence on the organoleptic perception of red wine

Some wood substances such as ellagitannins (vescalagin, castalagin, grandinin, roburins (A, B, C, D, E)…) can be extracted during wine ageing in oak barrels. The level of these hydrolysable tannins in wine depends of the species and origin of oak wood as well as its treatment during barrel realization.