•We investigated influence of wine colour and wine professionals’ culture on judgments of perceived quality in Pinot noir.•We demonstrated that perceived wine balance was the most important predictor ...of perceived quality in the wines.•We report several minor effects of wine colour on wine chemosensory judgments.•We report subtle effects of wine glass type (opaque vs clear) on sensory judgments.
Despite anecdotal reports suggesting an influence of perceived wine colour on wine professionals’ judgments of wine intrinsic quality, there is a lack of empirical evidence on the phenomenon. The major aim of the present study was to investigate the importance of perceived colour as a driver of chemosensory judgments of Pinot noir wines including sensory evaluations of quality and typicality. Twenty-three French and 23 New Zealand (NZ) wine professionals judged Pinot noir wines from France and NZ on a range of attributes including perceived colour (hue, intensity, and brightness), varietal characteristics, and overall wine quality. The wines were evaluated in both standard clear glassware where colour could serve as a cue, and in opaque (black) glassware. Results demonstrated that colour was not a major factor in sensory assessment of the Pinot noir wines including in judgments of wine quality, although wine colour had several minor effects. On the other hand, the data show that perceived balance of a wine was the most important factor driving quality judgments of the wines for tasters of both cultures. The data are discussed in terms of the concept of perceived quality in wine as well as in terms of cultural differences in sensory evaluation of Pinot noir wines. Finally, an important methodological issue, namely usage of opaque (black) glassware as opposed to standard, clear glassware in wine sensory research, is discussed.
•At low crop loads, yield reduction had little to no effect on wine parameters.•Cluster thinning increased berry phenolics but did not increase wine phenolics.•Cluster thinning did not affect vine ...vegetative growth or stored carbohydrates.•Meteorological conditions affected most berry and wine chemical parameters.
A three-year study was conducted at a commercial vineyard site in California’s Edna Valley AVA to evaluate the physiological and agronomical effects of the timing of cluster thinning on Pinot noir (clone 115) grapevines. Vines were thinned to one cluster per shoot at three selected time-points during the growing season (bloom + 4 weeks, bloom + 8 weeks and bloom + 12 weeks), and fruit from each treatment was harvested and made into wine. Across all growing seasons, yield decreased 43% in thinned vines relative to non-thinned control vines. No effect of cluster thinning or interaction with growing season was found in vine shoot diameter, internode length, fruit zone light level, or cluster weight. The growing season significantly affected more fruit and wine parameters than did cluster thinning treatment, with interactions between treatment and growing season found in fruit Brix, titratable acidity, and anthocyanins, as well as wine anthocyanins and wine b* (yellow component). For example, bloom + 8 and bloom + 12 thinning treatments advanced Brix in 2017 but had no effect in 2018. Cluster thinning treatments respectively increased berry anthocyanins and total phenolics by 43% and 87% in 2017 and by 103% and 140% in 2018 relative to the non-thinned control, with no significant differences found between the different thinning treatments. However, the resulting wines from cluster thinning treatments showed no differences in the levels of anthocyanins and total phenolics. The fact that different cluster thinning treatments resulted in nil or minor effects on fruit and wine suggests that the vines tested were at or below a balanced crop load prior to the application of cluster thinning. Edna Valley AVA Pinot noir grapes could likely support crop loads (expressed as the Ravaz index) higher than 3.2 without negatively impacting fruit or wine composition and reducing crop load below that level is unlikely to increase fruit or wine quality.
•Wines from distinct vineyards managed by a same producer were analysed by FTICR–MS.•Thousands of metabolites specific to skin/must extracts and wines could be revealed.•Vintages are initially the ...most discriminant factors.•Terroir-related complex chemical fingerprints could be revealed after bottle ageing.
This study aimed at assessing the ability of high resolution Fourier Transform Ion Cyclotron Resonance – Mass Spectrometry (FTICR–MS) to differentiate grapes and corresponding wines from distinct vineyards managed by a same producer, according to complex chemical fingerprints. Grape extracts (at harvest) and corresponding wines from four different vineyards, sampled immediately after the alcoholic fermentation over three successive vintages, were analysed by FTICR–MS. Thousands of metabolites that are specific to a given vintage, or a given class (wine, skin or must) could be revealed, thus emphasising a strong vintage effect. The same wines were reanalyzed after a few years in bottle. Within the frame of this study, FTICR–MS along with multivariate statistical analyses could reveal significant terroir-discriminant families of metabolites from geographically close – though distinct – vineyards, but only after a few years of bottle ageing. It is supposed that the chemical composition of a wine holds memories of various environmental factors that have impacted its metabolic baggage at the moment of its elaboration. For the first time, such preliminary results indicate that non-targeted experiments can reveal such memories through terroir-related metabolic signatures of wines on a regional-scale that can potentially be as small as the countless “climats” of Burgundy.
The effects of two cluster thinning regimes (low and moderate) with Vitis vinifera cv. Pinot noir, in vineyards located in Central Otago, New Zealand, on wine composition, were studied across three ...consecutive seasons. There were strong correlations between the extent of cluster thinning and pH and bunch weights, and the concentrations of the C13-norisoprenoids, monoterpenes, fatty acids, cinnamic esters, β-phenylethyl alcohol, and all polyphenols. The sensory terms herbaceous and acidic consistently received the highest ranking in the control wines without cluster thinning. The thinning treatments produced wines with higher marks in the descriptors fruity, spice, sweet, and body. Cluster thinning also had a measurable effect on timing of harvest, in addition to effects on chemical composition and wine sensory, which demonstrate benefits to wine quality that can be expected with cluster thinning of Pinot noir.
•PEF accelerated the release of grape anthocyanins.•PEF improved the bioprotective capacity of grape juice.•The ability of grape juice in protecting Caco-2 cells against oxidative stress was ...evaluated.•Results from Caco-2 cells assay highly correlated with anthocyanins.
This study evaluated the health-promoting properties of Pinot Noir juices (Vitis vinifera L.) obtained at different maceration times after pulsed electric fields (PEF) using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and human intestinal Caco-2 cells assays. Juice quality, anthocyanins, total phenolics and vitamin C were also determined. The evaluation of bioprotective capacity of the juice against H2O2-induced oxidative stress in Caco-2 cells was determined using biomarkers for cellular health and integrity: cell viability and lactate dehydrogenase (LDH) leakage. Compared to untreated grape juice, PEF pre-treatment on grapes enhanced the release of the major anthocyanin found in Pinot Noir, i.e. malvidin-3-O-glucoside (+224%). Increase in the content of total phenolic (+61%) and vitamin C (+19%) as well as improvement in the DPPH scavenging activity (+31%) and bioprotective capacity (+25% for cell viability and +30% for LDH leakage) were observed in grape juices following PEF treatment. Bioprotective capacity determined by the cellular biomarkers had significant linear correlations with malvidin-3-O-glucoside content (0.71⩽r⩽0.73) whereas DPPH scavenging activity was not well correlated with malvidin-3-O-glucoside (r=0.30) and total phenolics (r=0.30). Therefore, evaluation of the bioprotective capacities using Caco-2 cell assay performed in this study makes a novel contribution to the current knowledge that demonstrates the capability of PEF technology to produce plant-based foods with better phytochemical composition and exhibiting the capacity to protect cells from oxidative stress.
•Combining two analytical techniques improved wine classification accuracy.•NMR and differential sensing array feature contribution varied according to the wine.•Wines were accurately classified ...according to vineyard, AVA region, and vintage year.•Untargeted NMR and targeted differential sensing array captured distinct wine chemical signatures.
Three important wine parameters: vineyard, region, and vintage year, were evaluated using fifteen Vitis vinifera L. ‘Pinot noir’ wines derived from the same scion clone (Pinot noir 667). These wines were produced from two vintage years (2015 and 2016) and eight different regions along the Pacific Coast of the United States. We successfully improved the classification of the selected Pinot noir wines by combining an untargeted 1D 1H NMR analysis with a targeted peptide based differential sensing array. NMR spectroscopy was used to evaluate the chemical fingerprint of the wines, whereas the peptide-based sensing array is known to mimic the senses of taste, smell, and palate texture by characterizing the phenolic profile. Multivariate and univariate statistical analyses of the combined NMR and differential sensing array dataset classified the genetically identical Pinot noir wines on the basis of distinctive metabolic signatures associated with the region of growth, vineyard, and vintage year.
•Cluster-zone leaf removal affected Pinot noir grape composition.•Leaf removal at 100% level increased β-damascenone concentration in grapes.•Increase of β-damascenone was positively correlated to ...grape bunch sunlight exposure.
The influence of cluster-zone leaf removal on Pinot noir vine growth and fruit chemical and volatile composition was investigated in 3years. Different severities of leaf removal (0%, 50%, 100%) were imposed during the pea-size stage of development from the cluster zone. Results show that cluster-zone leaf removal had little influence on vine growth, crop load, or grape maturity in terms of total soluble solids (TSS), pH or titratable acidity (TA) at harvest. However, 100% leaf removal resulted in higher concentrations of quercetin glycoside in grapes compared to 0% leaf removal. The 100% leaf removal also increased concentrations of petunidin- and malvidin-3-monoglucoside anthocyanins in two out of 3years (2010 and 2012) by an average of 62% and 53%, respectively. In addition, 100% leaf removal resulted in higher concentrations of β-damascenone, and some bound-form terpenoids. The increases in β-damascenone were positively correlated to the increased sunlight exposure.
•Lutein, β-carotene, neochrome a and neoxanthin continued to decrease during berry development.•Neochrome b and violaxanthin accumulated at early grape development.•Total β-damascenone, TDN and ...vitispirane increased during grape berry development, correlated with carotenoid breakdown.
Developmental changes in the carotenoids and volatile compounds of Pinot noir grape berries were investigated in this study from pea size to harvest during 2012. HPLC analysis showed continued decrease of lutein, β-carotene, neochrome a and neoxanthin continued to decrease during berry development, with rapid decrease of lutein and (9′z)-neoxanthin occurred two weeks before véraison. Neochrome b and violaxanthin accumulated at early development and started to decrease two weeks before véraison. Volatile analysis demonstrated that total β-damascenone, TDN and vitispirane all increased dramatically, especially at later stage of ripening, whereas the changes for α-ionone and β-ionone were not obvious. The correlation between carotenoids and C13-norisoprenoids in the grape berries was compound-dependent, suggesting dependency on enzyme activity and specificity. In addition, C6-alcohols accumulated before véraison and decreased towards maturation, and 3-isobutyl-2-methoxyprazine decreased with increasing maturity.
The fresh mushroom off-flavor (FMOff) is due to several C8 compounds such as 1-octen-3-one, 1-octen-3-ol and 1-hydroxyoctan-3-one, among others. Recently, glycosidic precursors of some FMOff ...compounds have been identified in grape musts, but the evolution of such compounds during alcoholic fermentation (AF) remains poorly studied. Therefore, the aim of this work was to monitor both FMOff glycosidic precursors and volatile compounds during AF by comparing healthy and Crustomyces subabruptus-contaminated musts. For the first time, glycosidic analysis revealed the presence of 1-hydroxyoctan-3-one glycosides in the laboratory-contaminated musts, together with other FMOff glycosidic fractions already described in the literature. During AF, the FMOff glycosidic fraction decreased, even more in the case of 1-hydroxyoctan-3-one precursors. For the volatile FMOff compounds, their evolutions were both compound- and matrix-dependent except for 1-hydroxyoctan-3-one, which seemed to reach an identical threshold concentration in wine regardless of its initial level in contaminated musts.
Microbes influence the quality of agricultural commodities and contribute to their distinctive sensorial attributes. Increasingly studies have demonstrated not only differential geographic patterns ...in microbial communities and populations, but that these contribute to valuable regionally distinct agricultural product identities, the most well-known example being wine. However, little is understood about microbial geographic patterns at scales of less than 100 km. For wine, single vineyards are the smallest (and most valuable) scale at which wine is asserted to differ; however, it is unknown whether microbes play any role in agricultural produce differentiation at this scale. Here we investigate whether vineyard fungal communities and yeast populations driving the spontaneous fermentation of fruit from these same vineyards are differentiated using metagenomics and population genetics. Significant differentiation of fungal communities was revealed between four Central Otago (New Zealand) Pinot Noir vineyard sites. However, there was no vineyard demarcation between fermenting populations of S. cerevisiae. Overall, this provides evidence that vineyard microbiomes potentially contribute to vineyard specific attributes in wine. Understanding the scale at which microbial communities are differentiated, and how these communities influence food product attributes has direct economic implications for industry and could inform sustainable management practices that maintain and enhance microbial diversity.
•Shows potential for fungal communities to influence single vineyard wine attributes.•Fungal communities differ in four New Zealand vineyards within a 2 km radius.•Saccharomyces cerevisiae populations show no genetic structure at scales below 2 km.
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