Influence of Yeast Strain, Canopy Management, and Site on the Volatile Composition and Sensory Attributes of Cabernet Sauvignon Wines from Western Australia

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dc.contributor.authorRobinson , A L
dc.contributor.authorBoss, Paul K
dc.contributor.authorHeymann, Hildegarde
dc.contributor.authorSolomon, Peter
dc.contributor.authorTrengove, Robert
dc.date.accessioned2015-12-10T22:14:59Z
dc.date.issued2011
dc.date.updated2016-02-24T11:27:10Z
dc.description.abstractUnderstanding what factors are the major influences on wine composition will assist in the successful management of grape composition in the vineyard and/or variables in the winery to produce wines with specific sensory attributes. A recently developed analytical method [headspace solid-phase microextraction comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry] was employed to analyze over 350 volatile compounds in research scale wines and was combined with descriptive sensory analysis. Both compositional and sensory results showed significant differences among the wines, and in many cases, multiple factors influenced the abundance of wine volatile compounds. Site had the most significant influence on sensory scores and wine composition, followed by canopy management. Unexpectedly, yeast strain had no significant sensory effect despite the fact that a number of volatile compounds were significantly different in the wines made from different strains. PLS analysis, combining the sensory and chemical analyses, also supports the concept of volatile compound interactions contributing to the aroma characteristics of Cabernet Sauvignon wine.
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/1885/50421
dc.publisherAmerican Chemical Society
dc.sourceJournal of Agricultural and Food Chemistry
dc.subjectKeywords: Analytical method; Cabernet-Sauvignon; Canopy management; Comprehensive two-dimensional gas chromatography; Descriptive sensory analysis; Head-space solid-phase microextraction; Multiple factors; PLS analysis; Sensory attributes; Sensory scores; Successfu
dc.titleInfluence of Yeast Strain, Canopy Management, and Site on the Volatile Composition and Sensory Attributes of Cabernet Sauvignon Wines from Western Australia
dc.typeJournal article
local.bibliographicCitation.issue7
local.bibliographicCitation.lastpage3284
local.bibliographicCitation.startpage3273
local.contributor.affiliationRobinson , A L, Murdoch University
local.contributor.affiliationBoss, Paul K, CSIRO Plant Industry
local.contributor.affiliationHeymann, Hildegarde, University of California
local.contributor.affiliationSolomon, Peter, College of Medicine, Biology and Environment, ANU
local.contributor.affiliationTrengove, Robert, Murdoch University
local.contributor.authoremailu4632004@anu.edu.au
local.contributor.authoruidSolomon, Peter, u4632004
local.description.embargo2037-12-31
local.description.notesImported from ARIES
local.identifier.absfor070604 - Oenology and Viticulture
local.identifier.absseo820306 - Wine Grapes
local.identifier.ariespublicationu4956746xPUB203
local.identifier.citationvolume59
local.identifier.doi10.1021/jf104324d
local.identifier.scopusID2-s2.0-79953870479
local.identifier.thomsonID000289050400068
local.identifier.uidSubmittedByu4956746
local.type.statusPublished Version

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