 IVES 9 IVES Conference Series 9 Chemical and sensory diversity of regional Cabernet-Sauvignon wines

Chemical and sensory diversity of regional Cabernet-Sauvignon wines

Abstract

AIM: To investigate chemical and sensory drivers of regional typicity of Cabernet Sauvignon from different geographical regions of Australia.

METHODS: Commercial Cabernet wines (n = 52) from Coonawarra, Margaret River, and Yarra Valley Geographical Indications of Australia, and from Bordeaux, France, were selected for extensive chemical and sensory analysis.1 A range of analytical methods were optimised to quantify a comprehensive array of volatile compounds (> 70) originating from different sources, including grape, fermentation, oak maturation, and ageing. Along with basic chemical data, measurement of non-volatile compounds such as tannins and other secondary metabolites and elements was also undertaken. Multivariate statistical analysis using partial least squares regression was applied to the combined chemical data and the sensory analysis ratings obtained through a trained descriptive analysis panel of the same wines, to determine important compounds driving relevant sensory attributes.

RESULTS: The compound 1,4-cineole, described as ‘mint’ and ‘bay leaf’, was partly responsible for separation of the Cabernet Sauvignon wines from the Australian regions, particularly from Margaret River, whereas compounds such as 4-ethylphenol and 4-ethylguaiacol were linked to the aromas of ‘earthy’ and ‘yeasty’, which drove some of the separation of Bordeaux wines from the others. Varietal thiol, 3-mercapto-1-hexanol, which is mainly associated with Sauvignon Blanc and other white wine varieties, was measured in concentrations above its aroma detection threshold in all of the wines analysed, with similar concentrations present in Bordeaux and Coonawarra wines, and significantly higher concentrations in Margaret River and Yarra Valley wines. Additionally, non-volatiles such as particular elements drove some the separation between the regions; for example strontium was present in highest concentration in the Coonawarra wines and was found at lowest concentration in the Bordeaux wines. Free anthocyanins were also found to differ between Coonawarra and Bordeaux regions, with higher concentration being measured in the latter.

CONCLUSION

In determining the influential drivers of sensory properties of regional Cabernet Sauvignon wines, this study has uncovered various volatile and non-volatile constituents that are associated with specific sensory attributes. This is an important step in being able to define and subsequently help preserve the distinctive characters associated with regional Cabernet Sauvignon wines.

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

Dimitra L. Capone

Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide,Paul BOSS, CSIRO, and Australian Research Council Training Centre for Innovative Wine Production Lira SOUZA GONZAGA, Australian Research Council Training Centre for Innovative Wine Production, and The University of Adelaide Susan E. P. BASTIAN, Australian Research Council Training Centre for Innovative Wine Production, and The University of Adelaide Ruchira RANAWEERA, Department of Wine Science, The University of Adelaide David W. JEFFERY, Australian Research Council Training Centre for Innovative Wine Production, and The University of Adelaide

Contact the author

Keywords

volatile compound, non-volatile compound, sensory analysis, partial least squares regression, regionality, terroir

Citation

Analysis of vineyard soil after mulching with municipal solid waste (MSW)-compost

The use of compost as amendment in agriculture is a well-established practice, strongly recommended for numerous benefits.

Glucosidase and esterase salivary activities and their involvement in consumer’s wine sensory perception and liking

Wine flavour is the integration of distinct physiologically defined sensory systems that combine taste, aroma and trigeminal sensations, and it is a key determinant factor for the acceptance of wine by consumers. Volatile compounds, are important contributors to wine flavour, specially to aroma. These small and low-boiling point compounds are easily released into the air allowing to enter and move within the nasal or oral cavities where they can bind the olfactory receptors. Additionally, wine also contains aroma precursors, which are non-volatile compounds, but that can be broken down releasing volatile odorants. During wine tasting, all these chemicals (volatiles and non-volatiles) can be submitted to the action of salivary enzymes.

Lipids at the crossroads of protection: lipid signalling in grapevine defence mechanisms

Understanding grapevine molecular processes and the underlying defence responses is vital for developing sustainable disease control strategies. Lipid signalling pathways, involving the synthesis and degradation of lipid molecules, have emerged as a key regulator in plant defence against pathogens. This study aims to elucidate the role of fatty acids and lipid signalling in grapevine’s defence response to P. viticola infection. The expression of lipid metabolism-related as well as lipid signalling genes was analysed, by qPCR, in three grapevine genotypes: Chardonnay (susceptible), Regent (tolerant) with Rpv3-1 resistance loci, and Sauvignac (resistant) harbouring a pyramid of Rpv12 and Rpv3-1 resistance loci.

Survey assessing different practices for mechanical winter pruning in Southern France vineyards

Winter pruning is today the longest operation for hand workers in the vineyard. Over the last years, mechanical pruning practices have become popular in southern France vineyards to respond to competitiveness issue especially for the basic and mid-range wine production. Wine farmers have developed different vineyard management techniques associated with mechanical winter pruning. They sought to be precise or not to control the buds number per vine.

Actual challenges and the need to produce alternative products from red grapes rich in phenols and antioxidants

The global consumption of wine has undergone significant changes after several years of covid-19, which was the beginning of a global crisis of the current century. This pushed some people to start looking for comfort and security as they felt that the world around them was losing these benefits. In most cases, this has led to them to idea of rethinking their lives in an attempt to live better or continuing to stay true to their habits and lifestyles despite the pressure of changes. Alcohol in any form is a part of these reactions, leading to increased consumption in the early stages of a crisis, particularly in relation to anxiety.