terclim by ICS banner
IVES 9 IVES Conference Series 9 CHEMICAL DRIVERS OF POSITIVE REDUCTION IN NEW ZEALAND CHARDONNAY WINES

CHEMICAL DRIVERS OF POSITIVE REDUCTION IN NEW ZEALAND CHARDONNAY WINES

Abstract

According to winemakers, wine experts and sommeliers, aromas of wet stone, mineral, struck match and flint in white wines styles, such as those produced from Vitis vinifera L. cv. Chardonnay, are considered to be hallmarks of positive reduction.1,2 In recent years, the production of Chardonnay styles defined by aroma characteristics related to positive reduction has become more desirable among wine experts and consumers. The chemical basis of positive reduction is thought to originate from the concentration of specific volatile sulfur compounds (VSCs), including methanethiol (MeSH) imparting mineral and chalk notes,3 and benzenemethanethiol (BMT) responsible for struck match and flint.1,4 However, the role of other aroma compounds, including esters, higher alcohols, and other VSCs, and their contribution to the sensory perception of positive reduction in New Zealand (NZ) Chardonnay wines has not been fully investigated. We selected 12 commercial NZ Chardonnay wines to represent a range of styles from low to high intensities of mineral and flint. Wine aroma profiles were analysed using headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Quantitative descriptive analysis (QDA) was performed on the same wines using a trained panel. Wines varied greatly in both their chemical and sensorial characteristics. Multivariate analysis showed that there were several key VSCs found to be explanatory variables driving the perception of attributes related to positive reduction in the NZ Chardonnay wines. These results will be presented in the context of winemaking techniques that can be applied by the industry to achieve Chardonnay styles with positive reduction, if desired by the winemaker.

 

1. Tominaga, T.; Guimbertau, G.; Dubourdieu, D. Contribution of Benzenemethanethiol to Smoky Aroma of Certain Vitis Vinifera 
L. Wines. J. Agric. Food Chem. 2003, 51 (5), 1373–1376. https://doi.org/10.1021/jf020756c.
2. Malfeito-Ferreira, M. Wine Minerality and Funkiness: Blending the Two Tales of the Same Story. Fermentation 2022, 8 (12). https://doi.org/10.3390/fermentation8120745.
3. Rodrigues, H.; Sáenz-Navajas, M.-P.; Franco-Luesma, E.; Valentin, D.; Fernández-Zurbano, P.; Ferreira, V.; De La Fuente Blanco, A.; Ballester, J. Sensory and Chemical Drivers of Wine Minerality Aroma: An Application to Chablis Wines. Food Chem. 2017, 230, 553–562. https://doi.org/10.1016/j.foodchem.2017.03.036.
4. Capone, D. L.; Barker, A.; Williamson, P. O.; Francis, I. L. The Role of Potent Thiols in Chardonnay Wine Aroma. Aust. J. Grape Wine Res. 2018, 24 (1), 38–50. https://doi.org/10.1111/ajgw.12294.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Rebecca C.Deed1, Daisy Zhang¹, Jennifer R. Muhl², Mathilde Derycke²

1. School of Biological Sciences, The University of Auckland
2. School of Chemical Sciences, The University of Auckland

Contact the author*

Keywords

Chardonnay, Flint, Mineral, Volatile Sulfur Compounds

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

THE INFLUENCE OF COMMERCIAL SACCHAROMYCES CEREVISIAE ON THE POLY-SACCHARIDES AND OTHER CHEMICAL PROFILES OF NEW ZEALAND PINOT NOIR WINES

Wine polysaccharides (PS) play an important role in balancing mouthfeel and stability of wine and even influence aroma volatility. Despite this, there is limited research into the effect of winemaking additives on the polysaccharide profile and other macromolecules of New Zealand (NZ) Pinot noir wine. In this study the influence of a selection of commercial S. cerevisiae strains on the chemical profile, including polysaccharides, of New Zealand Pinot noir (PN) wine was investigated. Research scale PN fermentations using five strains of commercially available S. cerevisiae (Lalvin EC1118 and RC212, Levuline BRG YSEO, Viallate Ferm R71 and R82) were undertaken. PS were qualified and quantified using HPLC-RID.

Read More

DISCRIMINATION OF BOTRYTIS CINEREA INFECTED GRAPES USING UNTARGE-TED METABOLOMIC ANALYSIS WITH DIRECT ELECTROSPRAY IONISATION MASS SPECTROMETRY

Infection of grapes (Vitis vinifera) by Botrytis cinerea (grey mould) is a frequent occurrence in vineyards and during prolonged wet and humid conditions can lead to significant detrimental impact on yield and overall quality. Growth of B. cinerea causes oxidisation of phenolic compounds resulting in a loss of colour and formation of a suite of off-flavours and odours in wine made from excessively infected fruit. Apart from wine grapes, developing post-harvest B. cinerea infection in high-value horticultural products during storage, shipment and marketing may cause significant loss in fresh fruits, vegetables and other crops. A rapid and sensitive assessment method to detect, screen and quantify fungal infection would greatly assist viticultural growers and winemakers in determining fruit quality.

Read More

REGULATION OF CENTRAL METABOLISM IN THE LEAVES OF A GRAPE VINES VA- RIETAL COLLECTION ON A TEMPERATURE CLINE

Grape (Vitis vinifera) is one of the world’s oldest agricultural fruit crops, grown for wine, table grape, raisin, and other products. One of the factors that can cause a reduction in the grape growing area is temperature rise due to climate change. Elevated temperature causes changes in grapevine phenology and fruit chemical composition. Previous studies showed that grape varieties respond differently to a temperature shift of 1.5°C; few varieties had difficulties in the fruit development or could not reach the desired Brix level.

Read More

EVALUATION OF INDIGENOUS SACCHAROMYCES CEREVISIAE ISOLATES FOR THEIR POTENTIAL USE AS FERMENTATION STARTERS IN ASSYRTIKO WINE

Assyrtiko is a rare ancient grape variety that constitutes one of the most popular in Greece. The objective of the current research was to evaluate indigenous Saccharomyces cerevisiae isolates as fermentation starters and also test the possible strain impact on volatile profile of Assyrtiko wine. 163 S. cerevisiae isolates, which were previously selected from spontaneous alcoholic fermentation, were identified at strain level by interdelta-PCR genomic fingerprinting. Yeasts strains were examined for their fermentative capacity in laboratory scale fermentation on pasteurized Assyrtiko grape must.

Read More

Overhead spray water treatment as a mitigation strategy for reducing vine stress and preserving grape quality during heatwaves

Changes in climate have been influencing the quality of wine grapes worldwide. The impact of extreme climate events over short periods is increasingly recognized as a serious risk to grape quality and yield quantity. In this study the mitigation effects of a pulsed water spray on vine canopy during heatwave events has been evaluated for maintaining vine condition during the growing season and grape quality. Vines of three varieties (Malbec, Bonarda, and Syrah) under drip irrigation in the UNCuyo experimental vineyard were treated with an overhead pulsed water spray.

Read More