 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

Effects of different crop load and pruning aplications on vi̇ne growing, grape yi̇eld and quality parameters of early sweet (Vitis vinifera L.) grape variety

It is important to examine the yield quality elements of table grape varieties. There are great differences in winter and summer pruning of the early sweet grape variety. For this reason, in the study, the effects of different crop loads and pruning processes on grape yield, quality characteristics and vine development in the early sweet (vitis vinifera L.) Grape variety were investigated.

The film-forming Pichia spp. in a winemaker’s toolbox: A simple isolation procedure and their performance in a mixed-culture fermentation of Vitis vinifera L. cv. Gewürztraminer must

Certain yeast species belonging to the Pichia genus are known to form a distinctive film on grape must and wine. In a mixed-culture type fermentation, Pichia spp. (P. kluyveri in particular) are known to impart beneficial oenological attributes. In this study, we report on an easy isolation method of Pichia spp. from grape must by exploiting their film-forming capacity on media containing 10% ethanol. We isolated and identified two Pichia species, namely Pichia kudriavzevii and Pichia kluyveri, and subsequently co-inoculated them with Saccharomyces cerevisiae to ferment Gewürztraminer musts. Noteworthy differences included a significant increase in the 2-phenethyl acetate levels with the P. kluyveri co-fermentation and a general increase in ethyl esters with the P. kudriavzevii co-fermentation. Both Pichia co-inoculations yielded higher levels of glycerol in the final wines. Based on all the wine parameters we tested, the P. kluyveri strain that was isolated performed similarly to a commercial P. kluyveri strain.

Evaluation of uhph treatment as an alternative to heat treatment prior to the use of proteolytic enzymes on must to achieve protein stability in wine

There are currently enzyme preparations on the market with specific protease activities capable of degrading unstable must proteins and preventing turbidity in white and rosé wines. The main drawback is the need to heat the must at 75ºc for 1-2 minutes to denature the proteins and facilitate enzyme action.

In vitro tissue culture as a tool for Croatian grapevine germplasm management

In vitro culture makes it possible to carry out specific studies that would not be possible with whole plants grown in the field or in a greenhouse. Cryopreservation allows long-term preservation without metabolic changes in the plant material and cryotherapy can be efficient in virus elimination, which is a major scientific challenge.
The preculture media of cryopreservation protocols were evaluated on three Croatian grape varieties with different antioxidants (salicylic acid, ascorbic acid and glutathione). The highest growth in vitro was achieved on the medium with the addition of glutathione and the lowest with the addition of salicylic acid.

Brettanomyces bruxellensis and off-odours: genetic and proteomic approaches to unravel the molecular mechanism of ethyl-phenols production

Brettanomyces/Dekkera yeasts in wine are able to produce various spoilage compounds that are, at high concentration, detrimental to wine quality. The principal spoiler compounds associated with Brettanomyces spp. are vinyl and ethyl-phenols that are responsible for off- odours described as “animal”, “medicinal”, “sweaty leather”, “barnyard”, “spicy” and “clove-like”.