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…

HOW DO ROOTSTOCKS AFFECT CABERNET SAUVIGNON AROMATIC EXPRESSION?

Grape quality potential for wine production is strongly influenced by environmental parameters such as climate and agronomic factors such as rootstock. Several studies underline the effect of rootstock on vegetative growth of the scions [1] and on berry composition [2, 3] with an impact on wine quality. Rootstocks are promising agronomic tools for climate change adaptation and in most grape-growing regions the potential diversity of rootstocks is not fully used and only a few genotypes are planted. Little is known about the effect of rootstock genetic variability on the aromatic composition in wines; thus further investigations are needed.

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

EFFECT OF FUMARIC ACID ON SPONTANEOUS FERMENTATION IN GRAPE MUST

Malolactic fermentation (MLF)¹, the decarboxylation of L-malic acid into L-lactic acid, is performed by lactic acid bacteria (LAB). MLF has a deacidifying effect that may compromise freshness or microbiological stability in wines² and can be inhibited by fumaric acid [E297] (FA). In wine, can be added at a maximum allowable dose of 0.6 g/L³. Its inhibition with FA is being studied as an alternative strategy to minimize added doses of SO₂⁴. In addition, wine yeasts are capable of metabolizing and storing small amounts of FA and during alcoholic fermentation (AF).

Read More

THE ODORIFEROUS VOLATILE CHEMICALS BEHIND THE OXIDATIVE AROMA DEGRADATION OF SPANISH RED WINES

It is a well-established fact that premature oxidation is noxious for wine aromatic quality and longevity. Although some oxidation-related aroma molecules have been previously identified, there are not works carrying out systematic research about the changes in the profiles of odour-active volatiles during wine oxidation.

Read More

SENSORY PROPERTIES IMPORTANT TO AUSTRALIAN FINE WINE CONSUMER SEGMENT PERCEPTION OF CHARDONNAY WINE COMPLEXITY AND PREFERENCE

Wine complexity is considered a multidimensional yet equivocal sensory percept. This project uncovered sensory attributes Australian Chardonnay wine consumers associate with Chardonnay wine complexity
and correlations between expert and consumer perceived wine complexity and preference. A
wine consumer test examined 6 Australian Chardonnay wines of three complexity levels designated low (LC1&2), medium (MC1&2), and high (HC1&2) by an expert panel (n = 8) using a benchtop sensory task. Consumers (n = 81) rated their perceived liking using a 9-point hedonic scale; wine complexity with a 5-point scale anchored “low”, “low-medium”, “medium”, “medium-high”, and “high” and lastly, profiled the wines using Rate-All-That-Apply (RATA). Psychographic segmentation with the Fine Wine Instrument
(FWI) generated three segments; Wine Enthusiasts (WE n=29), Aspirants (ASP n=40) and No- Frills (NF n=12).

Read More