•Extended maceration applied for 1 and 6 months (EM) and addition of pomace (DP).•Color, anthocyanins, and polymeric pigments affected negatively by EM and DP.•6 months EM increased tannins by ...13-fold and 1.6-fold in Pinot noir and Zinfandel.•DP and 1 month-EM did not affect tannin extraction.•Tannins extraction during EM appears to depend upon tannin desorption.
Pinot noir and Zinfandel wines were produced with traditional maceration (Control), and extended maceration for one (1 month-EM), and six months (6 months-EM). Addition of an extra amount of pomace during EM was also evaluated through a treatment referred to as Double pomace. The application of EM and Double pomace decreased the chromatic as well as the anthocyanin and anthocyanin-derived pigment composition of the wines. Large polymeric pigments were favored in EM and Double pomace wines, but the total polymeric pigment content was not improved by any of the winemaking treatments. The 6 months-EM wines showed a 13-fold (Pinot noir) and a 1.6-fold increase (Zinfandel) in tannins, respectively, relative to Control wines. However, the 1 month-EM and Double pomace treatments did not affect tannin levels, suggesting that in these wines, the extraction of tannins during EM may depend upon desorption of previously extracted tannins during extended contact time.
Two Pinot noir clones (AM10/5 and UCD5) were analyzed for tannin and methoxypyrazines (MPs) in different grape tissues during berry development using liquid chromatography and two-dimensional gas ...chromatography–mass spectrometry. On a per berry basis, skin tannins reached the maximum level about 2–3 weeks after véraison, seed tannins at around véraison, and stem tannins 4 weeks before véraison. Clone AM10/5 showed significantly higher levels of seed and stem tannins on a per berry basis at harvest. Tannin concentration and composition varied among the different tissues. On a per berry basis, stem tannin levels were comparable to skin tannins but were 3 to 4 times lower than seed tannins, while stem tannins had an intermediate galloylation (5–7%) between seed tannins (12–18%) and skin tannins (2%) and lower prodelphinidin (4–7%) than skin tannins (31–36%). The mean degree of polymerization of stem tannins was similar to seed tannins but lower than skin tannins. MPs, including 3-isopropyl-2-methoxypyrazine (IPMP), 3-s-isobutyl-2-methoxypyrazine (SBMP), and 3-isobutyl-2-methoxypyrazine (IBMP), showed significantly higher concentrations than their sensory thresholds in grape stems but not in skins. The MPs development in stems showed an increasing trend toward véraison and then a decreasing trend toward harvest. Compared to AM 10/5, UCD5 stems showed a higher level of MPs, especially significantly higher concentrations of IPMP and IBMP at harvest. The extraction of MPs from grape stems could contribute negative green and vegetative characters to Pinot noir wines.
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•We investigated perception of in-mouth attributes in Pinot noir wines.•Smoothness, volume, body, and viscosity drove judgments of high quality.•Bitterness and tannin harshness drove ...low quality judgments.•Links were shown between wine phenolic composition and key sensory attributes.
We investigated perception of mouthfeel in Pinot noir wines and its physicochemical determinants. Seventeen wine professionals judged 18 Pinot noir wines via two tasting tasks, Descriptive Rating and Directed Sorting, the latter based on perception of in-mouth attributes. Selected chemical measures of the same 18 wines were determined. Sensory results demonstrated that mouthfeel attributes driving high quality were smoothness/silky/velvety, volume/fullness/roundness, overall body, and viscosity/mouth-coating, while the taste of bitterness and perceived tannin harshness drove low quality judgments. Perceived astringency and expressions of tannin (e.g., soft; harsh; fine) drove sorting behaviour of participants. Partial least squares regression (PLSR) was used to associate perceived in-mouth phenomena and chemical composition. The phenolic profile, in particular tannin concentration and structure, was the most important predictor of astringency and its sub-components. These results have important implications for wine producers aiming to enhance perceived quality in their Pinot noir wines.
•Sunlight and UV exposure increased anthocyanins, total pigment, total phenolics and tannin content in wine.•Sunlight exposure and UV resulted in increase of nerol, geraniol and citronellol but not ...linalool in the wine.•Neither sunlight nor UV treatment showed any impact on the concentration of β-damascenone.
The effect of canopy leaf removal and ultraviolet (UV) on Pinot noir grape and wine composition was investigated in this study. Limited basal leaf removal in the fruit zone was conducted, compared to shaded bunches. The UV exposure was controlled using polycarbonate screens to block UV radiation, and acrylic screens to pass the UV. The results showed that bunch sunlight and UV exposure significantly increased the Brix and pH in the grape juice, and increased substantially wine colour density, anthocyanins, total pigment, total phenolics and tannin content. Bunch sunlight and UV exposure affected terpene alcohols, C13-norisprenoids and other volatile composition of the wine differently. Sunlight exposure and UV resulted in increase of nerol, geraniol and citronellol but not linalool. Sunlight exposure slightly increased the concentration of β-ionone, but the increase was not statistically significant for UV treatment. Neither sunlight nor UV treatment showed any impact on the concentration of β-damascenone.
While most producers in recent decades have relied on commercial yeasts (ADY) as their primary choice given their reliability and reproducibility, the fear of standardising the taste and properties ...of wine has led to the employment of alternative strategies that involve autochthonous yeasts such as pied de cuve (PdC) and spontaneous fermentation (SF). However, the impact of different fermentation strategies on wine has been a subject of debate and speculation. Consequently, this study describes, for the first time, the differences between the three kinds of fermentation at the metabolomic, chemical, and sensory levels in two wines: Chardonnay and Pinot Noir. The results showed how the yeast chosen significantly impacted the molecular composition of the wines, as revealed by metabolomic analysis that identified biomarkers with varying chemical compositions according to the fermentation modality. Notably, higher numbers of lipid markers were found for SF and PdC than ADY, which contained more peptides. Key molecules from the metabolic amino acid pathway, which are addressed in this article, showed evidence of such variations. In addition, the analysis of volatile aromatic compounds revealed an increase in groups of compounds specific to each fermentation. The sensorial analysis of Chardonnay wine showed a more qualitative sensory outcome (Higher fruit intensity) for ADY and SF compared to PdC. Our finding challenges the common speculation among wine producers that autochthonous yeast fermentations may offer greater complexity and uniqueness in comparison to commercial yeast fermentations.
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•Perceived quality, complexity and varietal typicality were investigated in Pinot noir wines.•Specific wine attributes drove wine professionals’ judgments of each concept.•Quality and ...complexity were positively associated concepts in Pinot noir wines.•Varietal typicality was virtually synonymous with perceived quality.•Wine colour influence was not a major driver of Pinot noir perceived quality.
Quality and complexity are abstract terms employed frequently to describe a wine’s overall attributes. In the present study, we investigated: (i) attributes driving wine professionals’ judgments of quality and complexity in Pinot noir wines; (ii) the relation between these two abstract concepts; and (iii) association of each concept with varietal typicality. Twenty-two wine professionals evaluated 18 New Zealand Pinot noir wines in both clear and opaque glassware via two sensory tasks, a descriptive rating task and an 8-attribute, perceived complexity questionnaire. Sensory data were associated with wine UV-spectrophotometry colour measures to aid interpretation of the influence of tasting-glass colour. Results demonstrated the key drivers of perceived quality were descriptors varietal typicality, expressiveness, overall structure, and attractive fruit aromatics, along with complexity questionnaire attributes of harmony, balance and number of identifiable flavours. Reductive notes drove low-quality judgments. Data show that quality and complexity were positively associated concepts and that both were linked positively with varietal typicality. Visual influence was not a major driver of wine professionals’ judgments but being able to see a wine’s colour influenced tasters’ judgments to wines at each end of the price/quality spectrum. We discuss the results in terms of cognitive phenomena associated with judgments by those with domain-specific expertise.
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•Early and late leaf removal enhance berry anthocyanins and reduce stem methoxypyrazines.•Early leaf removal (7 or 30 days after flowering) was more effective in increasing wine ...colour, polymeric pigments, and tannins.•Leaf removal at 7 days after flowering enhances skin-derived tannin in wine.•Higher skin tannins and anthocyanins, along with lower seed tannins, result in increased wine tannins.•Leaf removal timing affects wine aroma composition without a significant impact on descriptive sensory evaluation.
This study aimed to investigate the impact of leaf removal on concentrations of anthocyanin, tannin, and methoxypyrazines (MPs) in Pinot noir grapes and wines. Leaf removal after 7 days (LR7), 30 days (LR30), and 60 days (LR60) of flowering were compared with no leaf removal control (LRC). Grapes and resultant wines were analysed for tannin and aroma composition using liquid chromatography and two-dimensional gas chromatography–mass spectrometry. All leaf removal treatments increased anthocyanin concentration in grapes and reduced MP levels in grape stems compared to LRC, indicating the effectiveness of both early and late leaf removal. Leaf removal after 7 days and 30 days were more effective in enhancing colour density, polymeric pigments, and tannin concentration in wines. Higher grape skin tannin and anthocyanin concentrations, along with lower seed tannin concentration in berries, correlated with higher tannin concentrations in wines. LR7 showed significantly higher skin-originated tannin proportion than LRC, suggesting a useful tool to manage tannin extraction. Aroma composition of resultant wines was influenced by leaf removal, although these differences were not evident in the sensory evaluation.
•Single clones of Pinot noir grown on different sites produce unique sensorial and chemical profiles.•Regional specific distinctive sensorial and chemical profiles of wines persist throughout ...aging.•Latitude and longitude were some of the main factors responsible for differences amongst the wines.
The sensorial and chemical differences among Pinot noir wines from different vineyard locations were investigated. Grapes of a single Pinot noir clone were grown on twelve different vineyard sites along the U.S. West Coast. Wines from a single vintage (2015) were made using a standardized protocol and equipment. Sensorial (i.e. aroma, taste, and mouthfeel) and chemical (i.e. polyphenolic and volatile) differences were observed among these wines at two aging time points (8- and 20- months). Vineyard location (i.e. latitude and longitude) was one of the main factors describing the major differences between the wines, while other details (i.e. soil type (60 cm), rootstock age, soil pH, rootstock type, and vines/acres) were possibly important for defining unique aging characteristics of certain vineyards. Overall, single clone Pinot noir grapes grown in different regions but made under standardized winemaking produced wines with unique chemical and sensorial profiles, which generally persisted throughout aging.
Pacific pinot noir Haeger, John Winthrop
2008, 20081117, 2008-11-17
eBook, Book
Featuring more than two hundred in-depth winery profiles, this definitive guide is the best single source of information on world-renowned pinot noirs from California and Oregon. Drawing on his ...encyclopedic knowledge of a grape variety considered by many to produce the ultimate food wine, John Winthrop Haeger offers this expanded, updated companion volume to his award-winningNorth American Pinot Noir.Here, with three times the number of winery profiles, he focuses exclusively on what he calls the Pacific Pinot Zone, stretching from the mouth of the Columbia River in Oregon to Santa Barbara in California and extending up to thirty miles inland. An introductory essay provides an indispensable view of pinot noir in the United States-including the dramatic effect that the movieSidewayshas had on its sales and production.Pacific Pinot Noirfeatures:* Detailed descriptive tasting notes and selected vertical tastings* At-a-glance graphics conveying information on tasting rooms, prices, and production for each winery* Regional maps showing key viticultural areas* Contact information for each winery
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