Volatile compound finger print of Shiraz wine from 6 Australian GI

Sijing Li, Leigh Schmidtke, John Blackman, Urska Vrhovsek, Silvia Carlin

Research output: Other contribution to conferencePresentation only

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Abstract

The association of agricultural products to a provenance or specific region (terroir) that imparts a typical and unique sensorial profile is an important concept for providores of high value products, especially in the wine industry. Shiraz is one of the most widely planted grape varieties in Australia, considered as an icon for a number of wine regions. The current project seeks to characterise the complex wine volatile composition through an untargeted metabolomics approach, to uncover the underlying patterns that distinguish premium Shiraz wines from different regions.
22 wines were chosen from 6 different regions across Australia. Volatile fractions were extracted in triplicate, using a solid phase extraction protocol. The extracts were analysed with a gas chromatography quadrupole time-of-flight mass spectrometry (GC-qTOF MS) operated in the scan mode. The collected data files were processed with a suite of open-source R packages, including xcms and metaMS. Over 10,000 features (ion – retention time pairs) were extracted and important features were identified using statistical analyses. These features were then grouped into pseudo-spectra, some of which could be identified by comparing with spectra of pure standards measured with the same system. Preliminary results showed a clear separation of Hunter Valley from other Australian regions. Furthermore, some separation based on producer was also evident within regions. Combining with sensory evaluation and climate data, results from current project will help unravel the underlying factors that define the premium Shiraz wines from different Australian regions.
Original languageEnglish
Publication statusPublished - 2019
Event17th Australian Wine Industry Technical Conference (AWITC 2019) - Adelaide Convention Centre, Adelaide, Australia
Duration: 21 Jul 201924 Jul 2019
https://awitc.com.au

Conference

Conference17th Australian Wine Industry Technical Conference (AWITC 2019)
CountryAustralia
CityAdelaide
Period21/07/1924/07/19
Internet address

Fingerprint

volatile compounds
wines
high-value products
metam
wine industry
metabolomics
agricultural products
solid phase extraction
provenance
sensory evaluation
grapes
valleys
gas chromatography
mass spectrometry
ions
climate
extracts

Cite this

Li, S., Schmidtke, L., Blackman, J., Vrhovsek, U., & Carlin, S. (2019). Volatile compound finger print of Shiraz wine from 6 Australian GI. Paper presented at 17th Australian Wine Industry Technical Conference (AWITC 2019), Adelaide, Australia.
Li, Sijing ; Schmidtke, Leigh ; Blackman, John ; Vrhovsek, Urska ; Carlin, Silvia . / Volatile compound finger print of Shiraz wine from 6 Australian GI. Paper presented at 17th Australian Wine Industry Technical Conference (AWITC 2019), Adelaide, Australia.
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Li, S, Schmidtke, L, Blackman, J, Vrhovsek, U & Carlin, S 2019, 'Volatile compound finger print of Shiraz wine from 6 Australian GI' Paper presented at 17th Australian Wine Industry Technical Conference (AWITC 2019), Adelaide, Australia, 21/07/19 - 24/07/19, .

Volatile compound finger print of Shiraz wine from 6 Australian GI. / Li, Sijing; Schmidtke, Leigh; Blackman, John; Vrhovsek, Urska; Carlin, Silvia .

2019. Paper presented at 17th Australian Wine Industry Technical Conference (AWITC 2019), Adelaide, Australia.

Research output: Other contribution to conferencePresentation only

TY - CONF

T1 - Volatile compound finger print of Shiraz wine from 6 Australian GI

AU - Li, Sijing

AU - Schmidtke, Leigh

AU - Blackman, John

AU - Vrhovsek, Urska

AU - Carlin, Silvia

PY - 2019

Y1 - 2019

N2 - The association of agricultural products to a provenance or specific region (terroir) that imparts a typical and unique sensorial profile is an important concept for providores of high value products, especially in the wine industry. Shiraz is one of the most widely planted grape varieties in Australia, considered as an icon for a number of wine regions. The current project seeks to characterise the complex wine volatile composition through an untargeted metabolomics approach, to uncover the underlying patterns that distinguish premium Shiraz wines from different regions.22 wines were chosen from 6 different regions across Australia. Volatile fractions were extracted in triplicate, using a solid phase extraction protocol. The extracts were analysed with a gas chromatography quadrupole time-of-flight mass spectrometry (GC-qTOF MS) operated in the scan mode. The collected data files were processed with a suite of open-source R packages, including xcms and metaMS. Over 10,000 features (ion – retention time pairs) were extracted and important features were identified using statistical analyses. These features were then grouped into pseudo-spectra, some of which could be identified by comparing with spectra of pure standards measured with the same system. Preliminary results showed a clear separation of Hunter Valley from other Australian regions. Furthermore, some separation based on producer was also evident within regions. Combining with sensory evaluation and climate data, results from current project will help unravel the underlying factors that define the premium Shiraz wines from different Australian regions.

AB - The association of agricultural products to a provenance or specific region (terroir) that imparts a typical and unique sensorial profile is an important concept for providores of high value products, especially in the wine industry. Shiraz is one of the most widely planted grape varieties in Australia, considered as an icon for a number of wine regions. The current project seeks to characterise the complex wine volatile composition through an untargeted metabolomics approach, to uncover the underlying patterns that distinguish premium Shiraz wines from different regions.22 wines were chosen from 6 different regions across Australia. Volatile fractions were extracted in triplicate, using a solid phase extraction protocol. The extracts were analysed with a gas chromatography quadrupole time-of-flight mass spectrometry (GC-qTOF MS) operated in the scan mode. The collected data files were processed with a suite of open-source R packages, including xcms and metaMS. Over 10,000 features (ion – retention time pairs) were extracted and important features were identified using statistical analyses. These features were then grouped into pseudo-spectra, some of which could be identified by comparing with spectra of pure standards measured with the same system. Preliminary results showed a clear separation of Hunter Valley from other Australian regions. Furthermore, some separation based on producer was also evident within regions. Combining with sensory evaluation and climate data, results from current project will help unravel the underlying factors that define the premium Shiraz wines from different Australian regions.

KW - typicality

KW - shiraz

KW - Terroir

M3 - Presentation only

ER -

Li S, Schmidtke L, Blackman J, Vrhovsek U, Carlin S. Volatile compound finger print of Shiraz wine from 6 Australian GI. 2019. Paper presented at 17th Australian Wine Industry Technical Conference (AWITC 2019), Adelaide, Australia.