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…

EVALUATION OF THE OENOLOGICAL POTENTIAL OF NEW RESISTANT VARIETIES MEETING TYPICAL BORDEAUX CHARACTERISTICS

Varietal innovation is a major lever for meeting the challenges of the agro-ecological transition of vi-neyards and their adaptation to climate change. To date, selection work has already begun in the Bordeaux region through the Newvine project. The aim of this project is to create new vine varieties with resistance to mildew and powdery mildew, adapted to the climatic conditions of the Bordeaux region and enabling the production of wines that are in line with consumer tastes and the expected typicity of Bordeaux wines.

Read More

CONTRIBUTION OF VOLATILE THIOLS TO THE AROMA OF RIESLING WINES FROM THREE REGIONS IN GERMANY AND FRANCE (RHEINGAU, MOSEL, AND ALSACE)

Riesling wines are appreciated for their diverse aromas, ranging from the fruity fresh characters in young vintages to the fragrant empyreumatic notes developed with aging. Wine tasters often refer to Riesling wines as prime examples showcasing terroir, with their typical aroma profiles reflecting the geographical provenance of the wine. However, the molecular basis of the distinctive aromas of these varietal wines from major Riesling producing regions in Europe have not been fully elucidated. In this study, new lights were shed on the chemical characterization and the sensory contribution of volatile thiols to Riesling wines from Rheingau, Mosel, and Alsace. First, Riesling wines (n = 46) from the three regions were collected and assessed for their aroma typicality by an expert panel.

Read More

ANTI-TRANSPIRANT MODULATION OF GRAPE RIPENING: EFFECTS ON MERLOT VINE DEVELOPMENT AND ROSÉ WINE PHENOLIC AND AROMATIC PROFILES

Climate changes are impacting viticultural regions throughout the world with temperature increases being most prevalent.1 These changes will not only impact the regions capable of growing grapes, but also
the grapes that can be grown.2 As temperatures rise the growing degree days increase and with it the sugar accumulation within the berries and subsequent alcohol levels in wine. Consequently, viticultural
practices need to be examined to decrease the levels of sugars.

Read More

ANALYZING THE ROLE OF ELEMENTAL SULFUR IN GRAPE JUICE ON THE DEVELOPMENT OF POLYFUNCTIONAL MERCAPTANS IN SAUVIGNON BLANC WINES

Sauvignon blanc is characterized by distinctive aromas, both fruity and herbaceous. The “green” character has been attributed to the methoxypyrazines, while the “fruity” character is associated with polyfunctional mercaptans . Polyfunctional mercaptans are of great significance due to their high impact on wines and associated low perception thresholds.
Elemental sulfur (S⁰) is widely used to protect grapevines from powdery mildew.

Read More

WHICH TERROIR-RELATED FACTORS INFLUENCE THE MOST VOLATILE COMPOUND PRODUCTION IN COGNAC BASE WINE?

Cognac is a famous spirit produced in southwest France in the region of the eponymous town from wines mainly from Vitis vinifera cv. Ugni blanc. This variety gives very acidic and poorly aromatic base wines for distillation which are produced according to a very specific procedure. Grapes are picked at low sugar concentrations ranging 13-21 °Brix and musts with high turbidity (>500 NTU) are fermented without sulphite addition [1]. Fermentative aromas, as esters and higher alcohols, are currently the main quality markers considered in Cognac spirits.

Read More