Flavour development in the vineyard

Transcription

1 To understand how to get there you need to begin at the end. Patrick Iland, Keren Bindon, Paul Smith, Leigh Francis, Tracey Siebert, Paul Boss

2 References The Grapevine: from the science to the pracbce of growing vines for wine. Patrick Iland, Peter Dry, Tony ProffiN, Steve Tyerman (Patrick Iland Wine PromoBons) Papers by Keren Bindon et al. RelaBonships between harvest Bme and wine composibon in Vi#s vinifera L. cv. Cabernet Sauvignon Part 1. Grape and wine chemistry and Part 2. Wine sensory properbes and consumer preference. AWRI publicabon in Food Chemistry Journal

3 The flavour of a wine to understand how to get there somebmes we need to begin at the end Describing a Pinot Noir wine Aromas of cherry, raspberry and plums, vibrant, silky mouthfeel, long finish

4 The flavour of a wine Flavour = total in- mouth experience Aroma Tastes Mouthfeel

5 WINE Aroma Tastes Mouthfeel BERRIES free aroma compounds precursors acids, sugars, salt, phenolic compounds Phenolic compounds monomers catechins Tannins, polysaccharides, alcohol

6 Berry development Berry set to veraison Veraison to harvest Berry ripening

7 Berry weight

8 Sugars juice

9 WINE tart vitality freshness lively crisp vibrant BERRIES ph Btratable acidity tartaric acid malic acid potassium sodium

10 ph Btratable acidity Juice

11 Flavour development in the vineyard Per berry per gram berry weight (content) (concentrabon) x

12 tartaric acid

13 malic acid

14 WINE Colour BERRIES anthocyanins mouthfeel monomers tannins

15 anthocyanins

16 WINE Mouthfeel hard grippy silky velvety grainy powdery mouthcoabng puckering drying BERRIES Phenolic compounds monomers catechins tannins interacbons with acidity / alcohol/polysaccharides

17 Flavour development in the vineyard Phenolic compounds catechins tannins

18 VolaBle aroma compounds WINE BERRIES Floral terpenes Pepper rotundone Green pyrazines + precursors Berry- like damascenone ionone Fruits (red and black) esters +

19 WINE floral fragrant roses citrus tropical fruit red and black fruit BERRIES Free volable terpenes PotenBal volable terpenes Esters formed from precursors during fermentabon

20 terpenes

21 terpenes

22 rotundone The pepper sensabon

23 Rotundone Adelaide Hills Shiraz berries during ripening Rotundone (ng/kg of berries) AH AH 2626 NZ Hawke's Bay Syrah berries during ripening Rotundone (ng/kg of berries) Har 2009 NZ ME 2010 NZ CR Ver Mid 0 Veraison Midway Harvest Ripening timepoint Sampling point (weeks) Gerard Logan and Paul KilmarBn University of Auckland

24 Rotundone in French Pyrenees wines Olivier Geffroy, IFV Sud- Ouest 2011 Duras microvinifica1on at five levels of maturity Theore#cal op#mum picking date at day 45 a=er veraison Rotundone (ng/l) days IFV vi'culture trials: IrrigaBon / Elicitor / crop load ng/l ng/l Control 37 ng/l 27 ng/l Leaf removal 12 ng/l 12 ng/l Geffroy et al. AJGWR 2014, 20, (3)

25 WINE green herbaceous grassy BERRIES Methoxypyrazines C6 aldehydes C6 alcohols Formed from precursors on crushing and during fermentabon

26 methoxypyrazines

27 WINE sweet violet honey- like stewed plum raspberry blackberrry plum BERRIES Norisoprenoids damascenone ionone Free and bound forms Esters formed during fermentabon

28 damascenone ionone formed during veraison to harvest exist in free and bound forms

29 What aroma compounds are present in different variebes?

30 the ripening period

31 towards the end of ripening

32 Keren Bindon study (AWRI) Cabernet Sauvignon Langhorne Creek 5 ripening stages

33 Berries Berry Wt (g) Berry wt TA (g/l, ph 7) Brix TA juice ph Brix ph Brix

34 Berries Tannins Seed tannin (mg/berry) seed Skin tannin (mg/berry) Brix skin Brix Anthocyanins Anthocyanin (mg/berry) Brix anthocyanin

35 Wine green IBMP (ng/l) IBMP fragrant Linalool (ug/l) Brix 3.5 linalool fruity B- damascenone (ug/l) Brix 13 B- damascenone Brix

36 Wine Z- 3- Hexen- 1- ol [mg/l] Z- 3- hexen- 1- ol green Hexanol [mg/l] Brix hexanol Hexyl acetate (ug/l) Brix hexyl- acetate Brix fruity Total esters [mg/l] esters Brix

37 Wine Dark fruit aroma dark fruit Red fruit aroma Brix red fruit Fresh green aroma Overall fruit aroma overall fruit Brix fresh green Brix Brix

38 Wine hotness Hotness Brix Pungent pungency Brix

39 Keren Bindon

40 Keren Bindon Hotness Viscosity Opacity Red colour Purple colour BiNer Astringency

41 towards the end of ripening

42 Green sensabons in wine herbaceous tart sharp biner grippy hard astringent drying

43 Ripe sensabons in wine dark fruit +? earthy licorice freshness astringent som mouthcoabng powdery drying BALANCE

44 Deciding when to harvest? Juice + berry analysis Berry sensory analysis

45 Berry sensory Green sensabons Riper sensabons are we there yet? Style ripe there? Over- ripe past it

46

47 Deciding when to harvest? Chardonnay grassy green apple citrus lemon lime peach pineapple rockmelon lack of herbaceousness freshness ripe seeds

48 Deciding when to harvest? Pinot Noir herbs spice cherry rhubarb strawberry raspberry plum stewed plum freshness ripe seeds ripe skins

49 Summary During berry ripening general progression from green to ripe flavour characters aroma, tastes and mouthfeel Chemical analysis Berry sensory assessment