UNRAVELLING WINE VOLATILE EVOLUTION DURING SHIRAZ GRAPE RIPENING BY UNTARGETED HS-SPME-GC×GC-TOFMS

Katja Suklje, Guillaume Antalick, Silvia Carlin, Jan stanstrup, John Blackman, Campbell Meeks, Alain Deloire, Leigh Schmidtke, Urska Vrhovsek

Research output: Contribution to journalArticle

Abstract

The influence of grape maturity on wine volatome was investigated using HS-SPME-GC × GC-TOFMS. Shiraz wines were made from grapes harvested from four different vineyards from two berry maturity levels. A total of 1276 putative compounds were detected in at least one of the wine samples and 175 showed significant trends related to grape maturity. The first two dimensions of the Principal component analysis accounted for 57% of the variation and separated the samples according to the harvest date. Wines from the first harvest date were characterised by an abundance of lipoxygenase derived compounds, norisoprenoids and sulfur-containing compounds whereas a significant increase in some acetate esters was observed in wines produced from the more mature grapes.

This study demonstrated a common evolution of grape volatiles for Shiraz inside the same mesoclimate. During the late ripening stage of the grape, a direct nexus between sugar concentration and wine volatile evolution was not observed.

LanguageEnglish
Pages753-765
Number of pages12
JournalFood Chemistry
Volume277
Publication statusPublished - 2019

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Wine
Vitis
wines
grapes
ripening
harvest date
Norisoprenoids
Sulfur Compounds
norisoprenoids
Lipoxygenase
lipoxygenase
Principal Component Analysis
Sulfur
vineyards
Sugars
Principal component analysis
small fruits
4-sulfophenylmethallyl ether
Fruit
sulfur

Cite this

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title = "UNRAVELLING WINE VOLATILE EVOLUTION DURING SHIRAZ GRAPE RIPENING BY UNTARGETED HS-SPME-GC×GC-TOFMS",
abstract = "The influence of grape maturity on wine volatome was investigated using HS-SPME-GC × GC-TOFMS. Shiraz wines were made from grapes harvested from four different vineyards from two berry maturity levels. A total of 1276 putative compounds were detected in at least one of the wine samples and 175 showed significant trends related to grape maturity. The first two dimensions of the Principal component analysis accounted for 57{\%} of the variation and separated the samples according to the harvest date. Wines from the first harvest date were characterised by an abundance of lipoxygenase derived compounds, norisoprenoids and sulfur-containing compounds whereas a significant increase in some acetate esters was observed in wines produced from the more mature grapes.This study demonstrated a common evolution of grape volatiles for Shiraz inside the same mesoclimate. During the late ripening stage of the grape, a direct nexus between sugar concentration and wine volatile evolution was not observed.",
keywords = "Volatiles, Grape ripening, Maturity",
author = "Katja Suklje and Guillaume Antalick and Silvia Carlin and Jan stanstrup and John Blackman and Campbell Meeks and Alain Deloire and Leigh Schmidtke and Urska Vrhovsek",
year = "2019",
language = "English",
volume = "277",
pages = "753--765",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

UNRAVELLING WINE VOLATILE EVOLUTION DURING SHIRAZ GRAPE RIPENING BY UNTARGETED HS-SPME-GC×GC-TOFMS. / Suklje, Katja; Antalick, Guillaume; Carlin, Silvia ; stanstrup, Jan; Blackman, John; Meeks, Campbell; Deloire, Alain; Schmidtke, Leigh; Vrhovsek, Urska.

In: Food Chemistry, Vol. 277, 2019, p. 753-765.

Research output: Contribution to journalArticle

TY - JOUR

T1 - UNRAVELLING WINE VOLATILE EVOLUTION DURING SHIRAZ GRAPE RIPENING BY UNTARGETED HS-SPME-GC×GC-TOFMS

AU - Suklje, Katja

AU - Antalick, Guillaume

AU - Carlin, Silvia

AU - stanstrup, Jan

AU - Blackman, John

AU - Meeks, Campbell

AU - Deloire, Alain

AU - Schmidtke, Leigh

AU - Vrhovsek, Urska

PY - 2019

Y1 - 2019

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AB - The influence of grape maturity on wine volatome was investigated using HS-SPME-GC × GC-TOFMS. Shiraz wines were made from grapes harvested from four different vineyards from two berry maturity levels. A total of 1276 putative compounds were detected in at least one of the wine samples and 175 showed significant trends related to grape maturity. The first two dimensions of the Principal component analysis accounted for 57% of the variation and separated the samples according to the harvest date. Wines from the first harvest date were characterised by an abundance of lipoxygenase derived compounds, norisoprenoids and sulfur-containing compounds whereas a significant increase in some acetate esters was observed in wines produced from the more mature grapes.This study demonstrated a common evolution of grape volatiles for Shiraz inside the same mesoclimate. During the late ripening stage of the grape, a direct nexus between sugar concentration and wine volatile evolution was not observed.

KW - Volatiles

KW - Grape ripening

KW - Maturity

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