Unravelling wine volatile evolution during Shiraz grape ripening by untargeted HS-SPME-GC × GC-TOFMS

TY - JOUR

T1 - Unravelling wine volatile evolution during Shiraz grape ripening by untargeted HS-SPME-GC × GC-TOFMS

AU - Šuklje, Katja

AU - Carlin, Silvia

AU - Stanstrup, Jan

AU - Antalick, Guillaume

AU - Blackman, John W.

AU - Meeks, Campbell

AU - Deloire, Alain

AU - Schmidtke, Leigh M.

AU - Vrhovsek, Urska

PY - 2019/3/30

Y1 - 2019/3/30

N2 - The influence of grape maturity on wine volatome was investigated using HS-SPME-GC × GC-TOFMS. Shiraz wines were made from grapes harvested from four different vineyards from two berry maturity levels. A total of 1276 putative compounds were detected in at least one of the wine samples and 175 showed significant trends related to grape maturity. The first two dimensions of the Principal component analysis accounted for 57% of the variation and separated the samples according to the harvest date. Wines from the first harvest date were characterised by an abundance of lipoxygenase derived compounds, norisoprenoids and sulfur-containing compounds whereas a significant increase in some acetate esters was observed in wines produced from the more mature grapes. This study demonstrated a common evolution of grape volatiles for Shiraz inside the same mesoclimate. During the late ripening stage of the grape, a direct nexus between sugar concentration and wine volatile evolution was not observed.

AB - The influence of grape maturity on wine volatome was investigated using HS-SPME-GC × GC-TOFMS. Shiraz wines were made from grapes harvested from four different vineyards from two berry maturity levels. A total of 1276 putative compounds were detected in at least one of the wine samples and 175 showed significant trends related to grape maturity. The first two dimensions of the Principal component analysis accounted for 57% of the variation and separated the samples according to the harvest date. Wines from the first harvest date were characterised by an abundance of lipoxygenase derived compounds, norisoprenoids and sulfur-containing compounds whereas a significant increase in some acetate esters was observed in wines produced from the more mature grapes. This study demonstrated a common evolution of grape volatiles for Shiraz inside the same mesoclimate. During the late ripening stage of the grape, a direct nexus between sugar concentration and wine volatile evolution was not observed.

U2 - 10.1016/j.foodchem.2018.10.135

DO - 10.1016/j.foodchem.2018.10.135

M3 - Journal article

C2 - 30502213

SN - 0308-8146

VL - 277

SP - 753

EP - 765

JO - Food Chemistry

JF - Food Chemistry

ER -