Journal of the science of food and agriculture · 2020
Inter-regional survey of the New Zealand Pinot noir fermentative sulfur compounds profile.
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Parish-Virtue Katie, Pilkington Lisa I, Martin Damian, Wood Jacqueline, Fedrizzi Bruno
Аннотация
BACKGROUND: New Zealand Pinot noir is gaining increasing attention both in New Zealand and internationally, becoming the second largest grape variety for both plantings and export. Despite the growing furore around this variety, the current coverage of the volatile chemical profile remains limited, with a lack of information on the fermentative sulfur compounds content in New Zealand Pinot noir wines.
RESULTS: Thirty-five Pinot noir wines from three different vintages (i.e. 2016, 2017 and 2018) form five different grape growing regions were analysed for their fermentative sulfur compounds contents. Six fermentative sulfur compounds (i.e. methanethiol, ethanethiol, dimethyl sulfide, carbon disulfide, methionol and benzothiazol) were detected and measured for the first time in New Zealand Pinot noir wines. Their concentrations were compared against previously measured Pinot noir wines from other countries, and some preliminary evidence about inter-regional and ageing effects was obtained.
CONCLUSION: The present study reports the first survey of the inter-regional differences in fermentative sulfur compounds contents in 35 New Zealand Pinot noir wines. Preliminary inter-regional and vintage trends prompt further research on the role of these molecules on this wine variety. © 2020 Society of Chemical Industry.
RESULTS: Thirty-five Pinot noir wines from three different vintages (i.e. 2016, 2017 and 2018) form five different grape growing regions were analysed for their fermentative sulfur compounds contents. Six fermentative sulfur compounds (i.e. methanethiol, ethanethiol, dimethyl sulfide, carbon disulfide, methionol and benzothiazol) were detected and measured for the first time in New Zealand Pinot noir wines. Their concentrations were compared against previously measured Pinot noir wines from other countries, and some preliminary evidence about inter-regional and ageing effects was obtained.
CONCLUSION: The present study reports the first survey of the inter-regional differences in fermentative sulfur compounds contents in 35 New Zealand Pinot noir wines. Preliminary inter-regional and vintage trends prompt further research on the role of these molecules on this wine variety. © 2020 Society of Chemical Industry.