Shiraz terroir – linking regional sensory characters to chemical and climate profiles.

Wes Pearson; Leigh Schmidtke; Ian Leigh Francis; Sijing Li; John Blackman; Andrew Hall; Thomas B. Carr; Mark Krstic

Shiraz terroir – linking regional sensory characters to chemical and climate profiles.

Wes Pearson, Leigh Schmidtke, Ian Leigh Francis, Sijing Li, John Blackman, Andrew Hall, Thomas B. Carr, Mark Krstic

Agricultural, Environmental and Veterinary Sciences

Research output: Contribution to specialist publication › Article

Abstract

The concept of terroir can be broadly considered as the contributions of environmental, human and cultural factors to the unique characteristics of an agricultural product. In a collaborative study on Australian Shiraz terroir, AWRI and NWGIC scientists explored regional differences in sensory characteristics of Australian Shiraz wines from six regions. Links were then established between the regional sensory characters and chemical and climatic profiles. This new understanding has potential to both empower producers to enhance unique regional characters in their wines and improve regional communication and marketing efforts.

Original language	English
Pages	36-39
Number of pages	4
Volume	Volume 36
No.	3
Specialist publication	Wine and Viticulture Journal
Publisher	Winetitles
Publication status	Published - 01 Jun 2021

Cite this

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abstract = "The concept of terroir can be broadly considered as the contributions of environmental, human and cultural factors to the unique characteristics of an agricultural product. In a collaborative study on Australian Shiraz terroir, AWRI and NWGIC scientists explored regional differences in sensory characteristics of Australian Shiraz wines from six regions. Links were then established between the regional sensory characters and chemical and climatic profiles. This new understanding has potential to both empower producers to enhance unique regional characters in their wines and improve regional communication and marketing efforts.",

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author = "Wes Pearson and Leigh Schmidtke and Francis, {Ian Leigh} and Sijing Li and John Blackman and Andrew Hall and Carr, {Thomas B.} and Mark Krstic",

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AU - Pearson, Wes

AU - Schmidtke, Leigh

AU - Francis, Ian Leigh

AU - Li, Sijing

AU - Blackman, John

AU - Hall, Andrew

AU - Carr, Thomas B.

AU - Krstic, Mark

PY - 2021/6/1

Y1 - 2021/6/1

N2 - The concept of terroir can be broadly considered as the contributions of environmental, human and cultural factors to the unique characteristics of an agricultural product. In a collaborative study on Australian Shiraz terroir, AWRI and NWGIC scientists explored regional differences in sensory characteristics of Australian Shiraz wines from six regions. Links were then established between the regional sensory characters and chemical and climatic profiles. This new understanding has potential to both empower producers to enhance unique regional characters in their wines and improve regional communication and marketing efforts.

AB - The concept of terroir can be broadly considered as the contributions of environmental, human and cultural factors to the unique characteristics of an agricultural product. In a collaborative study on Australian Shiraz terroir, AWRI and NWGIC scientists explored regional differences in sensory characteristics of Australian Shiraz wines from six regions. Links were then established between the regional sensory characters and chemical and climatic profiles. This new understanding has potential to both empower producers to enhance unique regional characters in their wines and improve regional communication and marketing efforts.

KW - Shiraz

KW - Wine

KW - Terroir

KW - Sensory

KW - Climate

UR - https://winetitles.com.au/wvj/current-issue/

M3 - Article

SN - 1838-6547

VL - Volume 36

SP - 36

EP - 39

JO - Wine and Viticulture Journal

JF - Wine and Viticulture Journal

PB - Winetitles

ER -

Shiraz terroir – linking regional sensory characters to chemical and climate profiles.

Abstract

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