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
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) www.piwpwinebooks.com.au 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
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
The flavour of a wine Flavour = total in- mouth experience Aroma Tastes Mouthfeel
WINE Aroma Tastes Mouthfeel BERRIES free aroma compounds precursors acids, sugars, salt, phenolic compounds Phenolic compounds monomers catechins Tannins, polysaccharides, alcohol
Berry development Berry set to veraison Veraison to harvest Berry ripening
Berry weight
Sugars juice
WINE tart vitality freshness lively crisp vibrant BERRIES ph Btratable acidity tartaric acid malic acid potassium sodium
ph Btratable acidity Juice
Flavour development in the vineyard Per berry per gram berry weight (content) (concentrabon) x
tartaric acid
malic acid
WINE Colour BERRIES anthocyanins mouthfeel monomers tannins
anthocyanins
WINE Mouthfeel hard grippy silky velvety grainy powdery mouthcoabng puckering drying BERRIES Phenolic compounds monomers catechins tannins interacbons with acidity / alcohol/polysaccharides
Flavour development in the vineyard Phenolic compounds catechins tannins
VolaBle aroma compounds WINE BERRIES Floral terpenes Pepper rotundone Green pyrazines + precursors Berry- like damascenone ionone Fruits (red and black) esters +
WINE floral fragrant roses citrus tropical fruit red and black fruit BERRIES Free volable terpenes PotenBal volable terpenes Esters formed from precursors during fermentabon
terpenes
terpenes
rotundone The pepper sensabon
Rotundone Adelaide Hills Shiraz berries during ripening Rotundone (ng/kg of berries) 30 25 20 15 10 5 2009 AH 1127 2009 AH 2626 NZ Hawke's Bay Syrah berries during ripening Rotundone (ng/kg of berries) 70 60 50 40 30 20 10 Har 2009 NZ ME 2010 NZ CR Ver Mid 0 Veraison Midway Harvest Ripening timepoint 0 0 2 4 6 8 10 12 14 Sampling point (weeks) Gerard Logan and Paul KilmarBn University of Auckland
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: 2011 2012 IrrigaBon / Elicitor / crop load 43-48 ng/l 29-36 ng/l Control 37 ng/l 27 ng/l Leaf removal 12 ng/l 12 ng/l Geffroy et al. AJGWR 2014, 20, (3) 401-408
WINE green herbaceous grassy BERRIES Methoxypyrazines C6 aldehydes C6 alcohols Formed from precursors on crushing and during fermentabon
methoxypyrazines
WINE sweet violet honey- like stewed plum raspberry blackberrry plum BERRIES Norisoprenoids damascenone ionone Free and bound forms Esters formed during fermentabon
damascenone ionone formed during veraison to harvest exist in free and bound forms
What aroma compounds are present in different variebes?
the ripening period
towards the end of ripening
Keren Bindon study (AWRI) Cabernet Sauvignon Langhorne Creek 5 ripening stages
Berries Berry Wt (g) 1.2 1.1 Berry wt 1 0.9 0.8 20 21 22 23 24 25 26 TA (g/l, ph 7) 9 8 7 6 5 Brix TA 20 21 22 23 24 25 26 juice ph 3.6 3.5 3.4 3.3 3.2 3.1 Brix ph 20 21 22 23 24 25 26 Brix
Berries Tannins Seed tannin (mg/berry) 3.5 3 2.5 seed 2 1.5 1 20 21 22 23 24 25 26 Skin tannin (mg/berry) 1.8 1.6 1.4 1.2 1 Brix skin 20 21 22 23 24 25 26 Brix Anthocyanins Anthocyanin (mg/berry) 2 1.8 1.6 1.4 1.2 1 20 21 22 23 24 25 26 Brix anthocyanin
Wine green IBMP (ng/l) 17 15 13 11 9 7 IBMP fragrant Linalool (ug/l) 5 20 21 22 23 24 25 26 Brix 3.5 linalool 3 2.5 2 1.5 20 21 22 23 24 25 26 fruity B- damascenone (ug/l) Brix 13 B- damascenone 12 11 10 9 8 20 21 22 23 24 25 26 Brix
Wine Z- 3- Hexen- 1- ol [mg/l] 30 20 10 0 Z- 3- hexen- 1- ol 20 21 22 23 24 25 26 green Hexanol [mg/l] 6 5 4 3 2 Brix hexanol 20 21 22 23 24 25 26 Hexyl acetate (ug/l) 90 80 70 60 50 Brix hexyl- acetate 20 21 22 23 24 25 26 Brix fruity Total esters [mg/l] 5 4.5 4 3.5 3 2.5 2 esters 20 21 22 23 24 25 26 Brix
Wine Dark fruit aroma 3.5 3 2.5 2 1.5 1 dark fruit 20 21 22 23 24 25 26 Red fruit aroma 2.5 2 1.5 1 0.5 Brix red fruit 20 21 22 23 24 25 26 Fresh green aroma Overall fruit aroma 1.8 1.6 1.4 1.2 1 3.7 3.2 overall fruit Brix fresh green 0.8 20 21 22 23 24 25 26 Brix 2.7 20 21 22 23 24 25 26 Brix
Wine 4 3.5 hotness Hotness 3 2.5 2 1.5 1 20 21 22 23 24 25 26 Brix Pungent 3.1 2.9 2.7 2.5 2.3 2.1 1.9 1.7 1.5 pungency 20 21 22 23 24 25 26 Brix
Keren Bindon
Keren Bindon Hotness Viscosity Opacity 5 4 3 2 1 0 Red colour Purple colour BiNer Astringency
towards the end of ripening
Green sensabons in wine herbaceous tart sharp biner grippy hard astringent drying
Ripe sensabons in wine dark fruit +? earthy licorice freshness astringent som mouthcoabng powdery drying BALANCE
Deciding when to harvest? Juice + berry analysis Berry sensory analysis
Berry sensory Green sensabons Riper sensabons are we there yet? Style ripe there? Over- ripe past it
Deciding when to harvest? Chardonnay grassy green apple citrus lemon lime peach pineapple rockmelon lack of herbaceousness freshness ripe seeds
Deciding when to harvest? Pinot Noir herbs spice cherry rhubarb strawberry raspberry plum stewed plum freshness ripe seeds ripe skins
Summary During berry ripening general progression from green to ripe flavour characters aroma, tastes and mouthfeel Chemical analysis Berry sensory assessment