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 Can wine composition predict quality? A metabolomics approach to assessing Pinot noir wine quality as rated by experts

Can wine composition predict quality? A metabolomics approach to assessing Pinot noir wine quality as rated by experts

Abstract

The perception of wine quality is determined by the assessment of multiple sensory stimuli, including aroma, taste, mouthfeel and visual aspects. With so many different parameters contributing to the overall perception of wine quality, it is important to consider the contribution of all metabolites in a wine when attempting to relate composition to quality. Presently, links between wine composition and quality are largely anecdotal, with winemakers relying on their experience, refined palates, and well established measures of wine quality such as alcohol content, phenolic composition and the absence of major faults to produce high quality wines. 

In this study, we assessed relationships between wine composition and quality ratings determined by wine experts. Forty-eight Pinot noir wines from two vintages and several geographic regions around the world were subjected to sensory and chemical analysis. A panel of experts made up of wine industry professionals (n = 24) assessed the quality of the wines, as well as a number of other sensory attributes. The wines were analysed by untargeted reverse phase UHPLC-MS, and untargeted HS-SPME-GC-TOF-MS to obtain the non-volatile and volatile profiles of each wine respectively. Partial least squares regression of the non-volatile, volatile and combined chemical profiles, together with ratings of wine quality by experts, showed that the non-volatile profiles were more strongly correlated with perceived wine quality than the volatile profiles. Some new correlations between wine metabolites and quality ratings were found: several dipeptides and unsaturated fatty acids were positively associated with wine quality, and a volatile acetamide was strongly negatively correlated. Both the non-volatile wine matrix and the volatile profile of a wine should be considered in the relationship between Pinot noir wine composition and quality.

DOI:

Publication date: June 19, 2020

Issue: OENO IVAS 2019

Type: Article

Authors

Emma Sherman, Margaret Coe, Claire Grose, Damian Martin, Silas G. Villas-Boas, David R. Greenwood

Plant and Food Research Center, 120 Mt Albert Road – Auckland – New Zealand

Contact the author

Keywords

Wine quality, Pinot noir, Metabolomics, Sensory 

Tags

IVES Conference Series | OENO IVAS 2019

Citation

Related articles…

Anthocyanins Chemistry During Red Wine Ageing

Anthocyanins are the main pigments present in young red wines, being responsible for their intense red color. These pigment in aqueous solutions occur in different forms in equilibrium that are dependent on the pH

Read More

Selecting green cover species in the under-trellis zone of Lower Austrian vineyards

The under-trellis zone of vineyards is a sensitive area through which vines cover a significant portion of their nutrient and water needs. Mechanical and chemical methods are applied to suppress competing and tall-growing weeds to ensure optimal vine growth conditions. In addition to higher operating costs and depending on the soil conditions, these practices might lead to a long-term reduction in soil fertility and biodiversity. The presented study aims to analyse the suitability and interspecies competition of a selected green cover mixture of five local herbaceous species as potential green cover mixture in the under-trellis area of Lower Austrian vineyards.

Read More

Emosensory profile and chemical characterization of wine vinegar from the Douro and Rioja demarcated regions

Wine vinegars have a tangy flavor and are versatile in cooking. They’ve been used since the neolithic period and are now used as microbial inhibitors and acidifiers. They’re low in calories, have antioxidants, and have a long shelf life, but quality may decrease after opening. The objective of this study focuses on the physical-chemical, sensory, and emotional characterization of wine vinegar samples from the douro demarcated region and la rioja. In total, 22 samples of wine vinegar were analyzed at the time of opening.

Read More

Non-targeted analysis of C13-norisoprenoid aroma precursors in Riesling

Significant wine aroma can be formed from non-volatile precursors that are linked to sugars, including but not limited to grape-derived monoterpene and C13-norisoprenoid glycosides.

Read More

Chemical profiling and sensory analysis of wines from resistant hybrid grape cultivars vs conventional wines

Recently, there has been a shift toward sustainable wine production, according to EU policy (F2F and Green Deal), to reduce pesticide usage, improve workplace health and safety, and prevent the impacts of climate change. These trends have gained the interest of consumers and winemakers. The cultivation of disease resistant hybrid grape cultivars (DRHGC), known as ‘PIWI’ grapes can help with these objectives [1]. This study aimed to profile white and red wines produced from DRHGC in South Tyrol (Italy). Wines produced from DRHGCs were compared with conventional wines produced by the same wineries. The measured parameters were residual sugars, organic acids, alcohol content, pigments and other phenolics by LC-QqQ/MS, colorimetric indexes (CIELab); and volatile profiles (HS-SPME-GCxGC-ToF/MS [2]).

Read More