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Associations between the sensory attributes and volatile composition of Cabernet Sauvignon wines and the volatile composition of the grapes used for their production

Forde, Ciaran; Cox, Agnieszka; Williams, Emlyn; Boss, Paul K

Description

The sensory properties of wine are influenced by the chemical composition of the grapes used to produce them. Identification of grape and wine chemical markers associated with the attributes perceived by the consumer of the wine will enable better prediction of the potential of a parcel of grapes to produce wine of a certain flavor. This study explores the relationships between Cabernet Sauvignon grape volatile composition and wine volatile profiles with the sensory properties of wines. Twenty...[Show more]

dc.contributor.authorForde, Ciaran
dc.contributor.authorCox, Agnieszka
dc.contributor.authorWilliams, Emlyn
dc.contributor.authorBoss, Paul K
dc.date.accessioned2015-12-10T23:34:22Z
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/1885/69411
dc.description.abstractThe sensory properties of wine are influenced by the chemical composition of the grapes used to produce them. Identification of grape and wine chemical markers associated with the attributes perceived by the consumer of the wine will enable better prediction of the potential of a parcel of grapes to produce wine of a certain flavor. This study explores the relationships between Cabernet Sauvignon grape volatile composition and wine volatile profiles with the sensory properties of wines. Twenty grape samples were obtained from nine vineyard sites across three vintages and wines vinified from these parcels using controlled winemaking methods. The volatile composition of the grapes were analyzed by SBSE-GCMS, the wines were analyzed by SPME-GCMS, and these data sets were compared to that obtained from the sensory analysis of the wines. Statistical treatment of the data to account for vintage and region effects allowed underlying relationships to be seen between wine sensory attributes and wine or grape volatile components. The observed associations between grape or wine volatile compounds and wine sensory attributes has revealed target compounds and pathways whose levels may reflect the biochemical effects on grape composition by differing growth conditions during berry development and ripening. The compounds identified in this study may be useful grape or wine markers for potential wine sensory characteristics.
dc.publisherAmerican Chemical Society
dc.sourceJournal of Agricultural and Food Chemistry
dc.subjectKeywords: Cabernet-Sauvignon; GC-MS; grape; sensory; volatile; Fermentation; Fruits; Volatile organic compounds; Wine; volatile organic compound; adult; article; chemistry; female; grape; human; middle aged; odor; taste; wine; Adult; Female; Humans; Middle Aged; Od Cabernet Sauvignon; fermentation; GC-MS; grape; sensory; volatile; wine
dc.titleAssociations between the sensory attributes and volatile composition of Cabernet Sauvignon wines and the volatile composition of the grapes used for their production
dc.typeJournal article
local.description.notesImported from ARIES
local.identifier.citationvolume59
dc.date.issued2011
local.identifier.absfor090806 - Wine Chemistry and Wine Sensory Science
local.identifier.ariespublicationf2965xPUB2015
local.type.statusPublished Version
local.contributor.affiliationForde, Ciaran, CSIRO
local.contributor.affiliationCox, Agnieszka, CSIRO
local.contributor.affiliationWilliams, Emlyn, Administrative Division, ANU
local.contributor.affiliationBoss, Paul K, CSIRO Plant Industry
local.description.embargo2037-12-31
local.bibliographicCitation.issue6
local.bibliographicCitation.startpage2573
local.bibliographicCitation.lastpage2583
local.identifier.doi10.1021/jf103584u
local.identifier.absseo820306 - Wine Grapes
dc.date.updated2016-02-24T08:21:09Z
local.identifier.scopusID2-s2.0-79952767888
local.identifier.thomsonID000288401800057
CollectionsANU Research Publications

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