Shiraz wine volatomes from two Australian geographical indications (GIs), that is, Orange and Riverina, were compared using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry. Shiraz wines were made in triplicate from grapes harvested at two harvest dates from six vineyards in the two GIs. A total of 133 compounds showed a significant trend between wines from the cooler Orange GI and warmer Riverina. Compounds associated with wines from the cooler climate were grape-derived volatiles, such as monoterpenes, sesquiterpenes, green leaf volatiles, and some norisoprenoids. Fermentation-derived compounds, such as esters and S-containing compounds, showed no specific trend related to grape origin. In addition, wines could be also clearly separated according to the harvest date, irrespective of the climate, with C6 compounds, higher alcohol acetates, and other esters contributing utmost to the differentiation of samples, whereas terpenoids and norisoprenoids did not have an influence. This study demonstrated the plasticity of wine volatome related to grape origin and also the maturity level (harvest date), irrespective of climate.

Šuklje, K.; Carlin, S.; Antalick, G.; Blackman, J.W.; Deloire, A.; Vrhovsek, U.; Schmidtke, L.M. (2019). Regional discrimination of Australian Shiraz wine volatome by two-dimensional gas chromatography coupled to time-of-flight mass spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 67 (36): 10273-10284. doi: 10.1021/acs.jafc.9b03563 handle: http://hdl.handle.net/10449/57532

Regional discrimination of Australian Shiraz wine volatome by two-dimensional gas chromatography coupled to time-of-flight mass spectrometry

Carlin, Silvia;Vrhovsek, Urska;
2019-01-01

Abstract

Shiraz wine volatomes from two Australian geographical indications (GIs), that is, Orange and Riverina, were compared using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry. Shiraz wines were made in triplicate from grapes harvested at two harvest dates from six vineyards in the two GIs. A total of 133 compounds showed a significant trend between wines from the cooler Orange GI and warmer Riverina. Compounds associated with wines from the cooler climate were grape-derived volatiles, such as monoterpenes, sesquiterpenes, green leaf volatiles, and some norisoprenoids. Fermentation-derived compounds, such as esters and S-containing compounds, showed no specific trend related to grape origin. In addition, wines could be also clearly separated according to the harvest date, irrespective of the climate, with C6 compounds, higher alcohol acetates, and other esters contributing utmost to the differentiation of samples, whereas terpenoids and norisoprenoids did not have an influence. This study demonstrated the plasticity of wine volatome related to grape origin and also the maturity level (harvest date), irrespective of climate.
Grapevine
Maturity
Terroir
Volatiles
Site (soil × climate)
Settore CHIM/10 - CHIMICA DEGLI ALIMENTI
2019
Šuklje, K.; Carlin, S.; Antalick, G.; Blackman, J.W.; Deloire, A.; Vrhovsek, U.; Schmidtke, L.M. (2019). Regional discrimination of Australian Shiraz wine volatome by two-dimensional gas chromatography coupled to time-of-flight mass spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 67 (36): 10273-10284. doi: 10.1021/acs.jafc.9b03563 handle: http://hdl.handle.net/10449/57532
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