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

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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.
Original languageEnglish
Pages (from-to)10273-10284
Number of pages12
JournalJournal of Agricultural and Food Chemistry
Volume67
Issue number36
Early online date16 Aug 2019
DOIs
Publication statusPublished - 11 Sep 2019

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