Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology

• Published in: Food chemistry Vol. 153; pp. 52 - 59
• Main Authors: Song, Jianqiang, Smart, Richard E., Dambergs, Robert G., Sparrow, Angela M., Wells, Reuben B., Wang, Hua, Qian, Michael C.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.06.2014; Elsevier
• Subjects: Aerial imaging; Alcoholism and acute alcohol poisoning; Australia; Biological and medical sciences; Fruit - chemistry; Fruit - growth & development; Gas Chromatography-Mass Spectrometry; Medical sciences; Pinot Noir wine composition; Plant cell density (PCD); Remote sensing; Remote Sensing Technology - methods; Toxicology; Vine vigour; Vitaceae; Vitis - chemistry; Vitis - growth & development; Volatile Organic Compounds - analysis; Wine - analysis; Wine volatiles; Australia; Pinot Noir wine composition; Vine vigour; Wine volatiles; Plant cell density (PCD); Aerial imaging; Remote sensing; Wine; Volatiles; Cell density; Alcoholic beverage; Plant; Technology; Imaging; Plant origin
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2013.12.037

•We can delineate vine vigor zones using remote sensing technology.•Ultra low vigor zone wines had the highest concentrations of esters and alcohols.•Low vigor zone wines had higher linalool, nerol and geraniol but not citronellol.•Lower vigor zone wines had higher vitispirane and β-ionone.•There was no obvious trend for β-damascenone among the vigor zones. The relationship between grapevine vigour and grape and wine composition was investigated in this study. Own-rooted Pinot Noir grapevines were grown in a commercial vineyard in Tasmania, Australia, with uniform vineyard management practices. Vine vigours were determined by plant cell density (PCD) obtained from aerial photography. As vine vigour decreased, total soluble solid in grapes, total phenolics and anthocyanins in wines increased, while titratable acidity and yield decreased. Wines from the ultra low vine vigour zone had the highest concentrations of esters and alcohols. Higher level of linalool, nerol, geraniol, vitispirane, and β-ionone were observed in ultra low vigour and low vigour zones, but there was no obvious trend for citronellol and β-damascenone. Principal component analysis and discriminant analysis of the volatiles illustrated the differences among wines from the four vine vigour zones.