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
DOIs
Publication statusPublished - 2019

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Wine
Gas chromatography
Gas Chromatography
Mass spectrometry
Vitis
wines
Mass Spectrometry
protected designation of origin
gas chromatography
mass spectrometry
grapes
harvest date
Norisoprenoids
norisoprenoids
Climate
coolers
Esters
esters
climate
Monoterpenes

Cite this

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title = "Regional discrimination of Australian Shiraz wine volatome by two-dimensional gas chromatography coupled to Time-of-Flight mass spectrometry",
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 wineswere 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 theclimate, 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.",
keywords = "grapevine, maturity, terrior, volatiles, site",
author = "Katja Suklje and Guillaume Antalick and John Blackman and Leigh Schmidtke and Alain Deloire and Silvia Carlin and Urska Vrhovsek",
year = "2019",
doi = "10.1021/acs.jafc.9b03563",
language = "English",
volume = "67",
pages = "10273--10284",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",

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TY - JOUR

T1 - Regional discrimination of Australian Shiraz wine volatome by two-dimensional gas chromatography coupled to Time-of-Flight mass spectrometry

AU - Suklje, Katja

AU - Antalick, Guillaume

AU - Blackman, John

AU - Schmidtke, Leigh

AU - Deloire, Alain

AU - Carlin, Silvia

AU - Vrhovsek, Urska

PY - 2019

Y1 - 2019

N2 - 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 wineswere 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 theclimate, 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.

AB - 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 wineswere 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 theclimate, 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.

KW - grapevine

KW - maturity

KW - terrior

KW - volatiles

KW - site

U2 - 10.1021/acs.jafc.9b03563

DO - 10.1021/acs.jafc.9b03563

M3 - Article

C2 - 31418566

VL - 67

SP - 10273

EP - 10284

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

ER -