Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology

Jianqiang Song; Richard E. Smart; Robert G. Dambergs; Angela M  Sparrow; Reuben B Wells; Hua Wang; Michael C. Qian

doi:10.1016/j.foodchem.2013.12.037

Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology

Jianqiang Song, Richard E. Smart, Robert G. Dambergs, Angela M Sparrow, Reuben B Wells, Hua Wang, Michael C. Qian

Agricultural, Environmental and Veterinary Sciences

Research output: Contribution to journal › Article › peer-review

36 Citations (Scopus)

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.

Original language	English
Pages (from-to)	52-59
Number of pages	8
Journal	Food Chemistry
Volume	153
DOIs	https://doi.org/10.1016/j.foodchem.2013.12.037
Publication status	Published - 2014

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10.1016/j.foodchem.2013.12.037

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@article{23ab44c34ef34372a8c7e010b341232c,

title = "Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology",

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.",

keywords = "Plant cell density (PCD), Remote sensing, Aerial imaging, Vine viguour, Pinot Noir wine composition, Wine volatiles",

author = "Jianqiang Song and Smart, {Richard E.} and Dambergs, {Robert G.} and Sparrow, {Angela M} and Wells, {Reuben B} and Hua Wang and Qian, {Michael C.}",

note = "Includes bibliographical references.",

year = "2014",

doi = "10.1016/j.foodchem.2013.12.037",

language = "English",

volume = "153",

pages = "52--59",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

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TY - JOUR

T1 - Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology

AU - Song, Jianqiang

AU - Smart, Richard E.

AU - Dambergs, Robert G.

AU - Sparrow, Angela M

AU - Wells, Reuben B

AU - Wang, Hua

AU - Qian, Michael C.

N1 - Includes bibliographical references.

PY - 2014

Y1 - 2014

N2 - 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.

AB - 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.

KW - Plant cell density (PCD)

KW - Remote sensing

KW - Aerial imaging

KW - Vine viguour

KW - Pinot Noir wine composition

KW - Wine volatiles

U2 - 10.1016/j.foodchem.2013.12.037

DO - 10.1016/j.foodchem.2013.12.037

M3 - Article

C2 - 24491699

SN - 0308-8146

VL - 153

SP - 52

EP - 59

JO - Food Chemistry

JF - Food Chemistry

ER -

Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology

Abstract

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