TitlePinot Noir wine composition from different vine vigour zones classified by remote imaging technology.
Publication TypeJournal Article
Year of Publication2014
AuthorsSong, J, Smart, RE, Dambergs, RG, Sparrow, AM, Wells, RB, Wang, H, Qian, MC
JournalFood Chem
Volume153
Pagination52-9
Date Published2014 Jun 15
ISSN0308-8146
KeywordsAustralia, Fruit, Gas Chromatography-Mass Spectrometry, Remote Sensing Technology, Vitis, Volatile Organic Compounds, Wine
Abstract

The relationship between grapevine vigour and grape and wine composition was investigated in this study. Own-rooted Pinot Noir grapevines were grown in a commercial vineyard in Tasmania, Australia, with uniform vineyard management practices. Vine vigours were determined by plant cell density (PCD) obtained from aerial photography. As vine vigour decreased, total soluble solid in grapes, total phenolics and anthocyanins in wines increased, while titratable acidity and yield decreased. Wines from the ultra low vine vigour zone had the highest concentrations of esters and alcohols. Higher level of linalool, nerol, geraniol, vitispirane, and β-ionone were observed in ultra low vigour and low vigour zones, but there was no obvious trend for citronellol and β-damascenone. Principal component analysis and discriminant analysis of the volatiles illustrated the differences among wines from the four vine vigour zones.

DOI10.1016/j.foodchem.2013.12.037
Alternate JournalFood Chem
PubMed ID24491699