Influence of grape composition on red wine ester profile

Comparison between Cabernet Sauvignon and Shiraz cultivars from Australian warm climate

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25 Citations (Scopus)

Abstract

The relationship between grape composition and subsequent red wine ester profile was examined. Cabernet Sauvignon and Shiraz, from the same Australian very warm climate vineyard, were harvested at two different stages of maturity and triplicate wines were vinified. Grape analyses focused on nitrogen and lipid composition by measuring 18 amino acids by HPLC-FLD, 3 polyunsaturated fatty acids, and 6 C6-compounds derived from lipid degradation by GC-MS. Twenty esters and four higher alcohols were analyzed in wines by HS-SPME-GC-MS. Concentrations of the ethyl esters of branched acids were significantly affected by grape maturity, but the variations were inconsistent between cultivars. Small relative variations were observed between wines for ethyl esters of fatty acids, whereas higher alcohol acetates displayed the most obvious differences with concentrations ranging from 1.5- to 26-fold higher in Shiraz than in Cabernet Sauvignon wines regardless of the grape maturity. Grape analyses revealed the variations of wine ester composition might be related to specific grape juice nitrogen composition and lipid metabolism. To the authors’ knowledge the present study is the first to investigate varietal differences in the ester profiles of Shiraz and Cabernet Sauvignon wines made with grapes harvested at different maturity stages.
Original languageEnglish
Pages (from-to)4664-4672
Number of pages9
JournalJournal of Agricultural and Food Chemistry
Volume63
Issue number18
DOIs
Publication statusPublished - May 2015

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Wine
Vitis
red wines
Climate
wines
grapes
Esters
esters
climate
cultivars
Chemical analysis
maturity stage
alcohols
wine grapes
grape juice
fatty acid esters
Nitrogen
nitrogen
Alcohols
lipid composition

Cite this

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title = "Influence of grape composition on red wine ester profile: Comparison between Cabernet Sauvignon and Shiraz cultivars from Australian warm climate",
abstract = "The relationship between grape composition and subsequent red wine ester profile was examined. Cabernet Sauvignon and Shiraz, from the same Australian very warm climate vineyard, were harvested at two different stages of maturity and triplicate wines were vinified. Grape analyses focused on nitrogen and lipid composition by measuring 18 amino acids by HPLC-FLD, 3 polyunsaturated fatty acids, and 6 C6-compounds derived from lipid degradation by GC-MS. Twenty esters and four higher alcohols were analyzed in wines by HS-SPME-GC-MS. Concentrations of the ethyl esters of branched acids were significantly affected by grape maturity, but the variations were inconsistent between cultivars. Small relative variations were observed between wines for ethyl esters of fatty acids, whereas higher alcohol acetates displayed the most obvious differences with concentrations ranging from 1.5- to 26-fold higher in Shiraz than in Cabernet Sauvignon wines regardless of the grape maturity. Grape analyses revealed the variations of wine ester composition might be related to specific grape juice nitrogen composition and lipid metabolism. To the authors’ knowledge the present study is the first to investigate varietal differences in the ester profiles of Shiraz and Cabernet Sauvignon wines made with grapes harvested at different maturity stages.",
keywords = "Amino-acids, Cabernet-Sauvignon, Different-stages, Esterification, Esters, Fatty-acids, Fruit-juices, Grape-berry, Grape-maturities, Lipid-composition, Lipid-metabolisms, Lipids, Metabolism, Nitrogen, Nitrogen-com, Physiology, Polyunsaturated-fatty-acids",
author = "Guillaume Antalick and Katja Suklje and John Blackman and Campbell Meeks and Alain Deloire and Leigh Schmidtke",
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year = "2015",
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doi = "10.1021/acs.jafc.5b00966",
language = "English",
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pages = "4664--4672",
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issn = "0021-8561",
publisher = "American Chemical Society",
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TY - JOUR

T1 - Influence of grape composition on red wine ester profile

T2 - Comparison between Cabernet Sauvignon and Shiraz cultivars from Australian warm climate

AU - Antalick, Guillaume

AU - Suklje, Katja

AU - Blackman, John

AU - Meeks, Campbell

AU - Deloire, Alain

AU - Schmidtke, Leigh

N1 - Includes bibliographical references.

PY - 2015/5

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N2 - The relationship between grape composition and subsequent red wine ester profile was examined. Cabernet Sauvignon and Shiraz, from the same Australian very warm climate vineyard, were harvested at two different stages of maturity and triplicate wines were vinified. Grape analyses focused on nitrogen and lipid composition by measuring 18 amino acids by HPLC-FLD, 3 polyunsaturated fatty acids, and 6 C6-compounds derived from lipid degradation by GC-MS. Twenty esters and four higher alcohols were analyzed in wines by HS-SPME-GC-MS. Concentrations of the ethyl esters of branched acids were significantly affected by grape maturity, but the variations were inconsistent between cultivars. Small relative variations were observed between wines for ethyl esters of fatty acids, whereas higher alcohol acetates displayed the most obvious differences with concentrations ranging from 1.5- to 26-fold higher in Shiraz than in Cabernet Sauvignon wines regardless of the grape maturity. Grape analyses revealed the variations of wine ester composition might be related to specific grape juice nitrogen composition and lipid metabolism. To the authors’ knowledge the present study is the first to investigate varietal differences in the ester profiles of Shiraz and Cabernet Sauvignon wines made with grapes harvested at different maturity stages.

AB - The relationship between grape composition and subsequent red wine ester profile was examined. Cabernet Sauvignon and Shiraz, from the same Australian very warm climate vineyard, were harvested at two different stages of maturity and triplicate wines were vinified. Grape analyses focused on nitrogen and lipid composition by measuring 18 amino acids by HPLC-FLD, 3 polyunsaturated fatty acids, and 6 C6-compounds derived from lipid degradation by GC-MS. Twenty esters and four higher alcohols were analyzed in wines by HS-SPME-GC-MS. Concentrations of the ethyl esters of branched acids were significantly affected by grape maturity, but the variations were inconsistent between cultivars. Small relative variations were observed between wines for ethyl esters of fatty acids, whereas higher alcohol acetates displayed the most obvious differences with concentrations ranging from 1.5- to 26-fold higher in Shiraz than in Cabernet Sauvignon wines regardless of the grape maturity. Grape analyses revealed the variations of wine ester composition might be related to specific grape juice nitrogen composition and lipid metabolism. To the authors’ knowledge the present study is the first to investigate varietal differences in the ester profiles of Shiraz and Cabernet Sauvignon wines made with grapes harvested at different maturity stages.

KW - Amino-acids

KW - Cabernet-Sauvignon

KW - Different-stages

KW - Esterification

KW - Esters

KW - Fatty-acids

KW - Fruit-juices

KW - Grape-berry

KW - Grape-maturities

KW - Lipid-composition

KW - Lipid-metabolisms

KW - Lipids

KW - Metabolism

KW - Nitrogen

KW - Nitrogen-com

KW - Physiology

KW - Polyunsaturated-fatty-acids

U2 - 10.1021/acs.jafc.5b00966

DO - 10.1021/acs.jafc.5b00966

M3 - Article

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SP - 4664

EP - 4672

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

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ER -