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Black Pepper Aroma in Shiraz

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Black Pepper Aroma in Shiraz SYNTHÈSE DES TRAVAUX EN COURS SUR LA ROTUNDONE : un composé aromatique puissant responsable des notes poivrées dans les vins MARKUS HERDERICH AWRI AUSTRALIAN Shiraz • Volume, Quality & Value 2012 vintage crush 379,925 tonnes 45% of red grapes; 23% of total value 2011 approx. $1.8b 25.8% of domestic&exports • Heritage Clones arrived 1832; no phylloxera 165 y old vines (Barossa Valley, SA) 149 y old vines (Victoria) 124-146 y old (Hunter Valley, NSW) • Diversity of Styles > blends: Shiraz x Cab Sauv, Grenache x Shiraz x Mouvedre,… > co-ferments: Shiraz & Viognier > sparkling Shiraz => terroir, regionality The Australian Wine Australian cool climate Shiraz Research Institute Black pepper aroma in Shiraz . A spicy, black pepper aroma is important to some key styles of high quality Australian Shiraz . Described as ‘peppery’, ‘black pepper’, ‘white pepper’, ‘spicy’, ‘herbaceous’ . Shiraz . Cool climate Significant variation between vineyards and seasons No peppery impact aroma compound known not for grapes, wine or pepper Sensory analysis of Shiraz grapes Axis 2: 25.5% Pepper . good correlation between Pepper aroma and flavour . Pepper related to Spice, Pepper fl not related to Green, Sweet or Fruit, or ripeness volatile compound(s), stable in grape homogenates differences among individual panel members Spice fl Spicy Green Apple fl Axis 1: 43.1% Red Berry fl Grassy Dark Berry fl Grassy fl Green Apple Red Berry Sweet fl Cooked Fruit Raisin Cooked Fruit fl Identification of peppery grape volatiles Optimised extraction, purification GC-MS chromatogram and enrichment Grape or wine extract MS detector injector Retention time (min) O Rotundone Sniff port capillary column GC Mass spectrum (-)-Rotundone identification . Identity: confirmed with reference compound (Symrise) O 1H and 13C NMR, ORD GC-MS-O, coinjections . Quantification: multidimensional GC-MS & stable isotope dilution analysis; LOQ 0.5 ng/L O D D D D D Rotundone is the principal aroma impact compound for pepper aroma in grapes and wine. How potent is rotundone? The Australian Wine Research Institute 8 ng/L in water 16 ng/L in red wine 20 to 25% of the panellists were anosmic to rotundone Wood, C.; Siebert, T. E.; Parker, M. et al. J. Agric. Food Chem. 2008, 56, 3738-3744 How potent is Rotundone? aroma threshold in red wine is 16 ng/L ~ 20% of panellists could not smell rotundone at the highest level tested 10 9 8 7 6 5 4 3 Number of panellists of Number Number of panellists of Number 2 1 0 0.4 3.2 9.4 28.1 84.2 250 760 > 4000 The full story: Concentration (ng/L) How potent is Rotundone? reconstitution model of Shiraz flavour Cool climate Shiraz reconstitution model 42 volatiles; ethanol, water and tartaric acid; fructose, glucose, glycerol, succinic acid, malic acid, lactic acid, NaCl, K2PO4, K2S2O3 38 ng/L 0 ng/L rotundone (aroma threshold in red wine 16 ng/L) The Australian Wine Rotundone in Australian wines Research Institute • We can now start to look at what influences rotundone levels • A large survey of commercial wines was undertaken to guide us 180 161 152 160 140 /L) 120 ng 97 100 75 80 60 39 38 37 32 33 35 28 25 40 7 Rotundone ( 16 16 4 9 11 11 10 3 10 3 11 2 3 20 0 Hills Hills Vale River Valley Valley District Ranges Barossa Geelong McLaren Adelaide Adelaide Macedon Goulburn Canberra Tasmania Peninsula Frankland Hills/Yarra Clarendon Grampians Rutherglen Mornington Yarra Valley Yarra Yarra Valley Yarra Coonawarra Region/Variety AWRI TR #180 (June 2009) Rotundone in commercially available The Australian Wine Shiraz wines; Duras from France Research Institute 260 240 220 200 180 161 152 160 140 /L) 120 ng 97 100 75 80 60 39 37 32 33 28 25 40 7 Rotundone ( 16 16 11 11 10 20 0 Great District Hills Hills Vale Ranges Canberra Southern Geelong McLaren Adelaide Duras Macedon Clarendon Grampians France France Yarra Valley Yarra Coonawarra Hawke’s Bay Hawke’s New Zealand New Region Rotundone in Duras, Graciano, Gamay & The Australian Wine Pineau d’Auris wine Research Institute Olivier Geffroy, IFV Sud-Ouest 2011 Graciano 17.5 & 11.3 ng/L 2011 Gamay 14.7 & 11.9 ng/L 2011 Pineau d'Aunis 65.6 & 200.0 ng/L 2012 Duras 26 ng/L 2011 Duras microvinification at 5 levels of maturity (rotundone ng/L) “Theorical” optimum picking date @day 45 after veraison days Where and when does rotundone The Australian Wine turn up in the berry? Research Institute Adelaide Hills Shiraz berries during ripening NZ Hawke's Bay Syrah berries during ripening 70 30 Har 2009 AH 1127 60 ↓ 25 2009 NZ ME 2009 AH 2626 50 2010 NZ CR 20 40 15 30 10 Ver Mid 20 ↓ ↓ 5 10 Rotundone (ng/kg of of (ng/kg berries) Rotundone Rotundone (ng/kg of of (ng/kg berries) Rotundone 0 0 Veraison Midway Harvest 0 2 4 6 8 10 12 14 Ripening timepoint Sampling point (weeks) Vine management may impact rotundone concentration Where and when does rotundone The Australian Wine turn up in the berry? Research Institute 1127: 24.7 ng/kg rotundone 2626: 49.5 ng/kg not detected not detected Concentration of rotundone and aroma The Australian Wine of Australian Shiraz grapes Research Institute 500 5 450 4.5 400 4 350 3.5 /kg) 300 3 ng ( 250 2.5 200 2 5 vineyards over 2 vintages 150 1.5 Rotundone Aroma Intensity Intensity Score Aroma 100 1 2003 50 0.5 2002 0 0 Aroma 2003 A 02 A 03 B 03 C 03 B 02 E 03 D 03 C 02 D 02 E 02 Aroma 2002 Vineyard Rotundone extraction from berries The Australian Wine during winemaking Research Institute AdelaideAdelaide Hills Hills Shiraz Shiraz commercial commercial fermentation fermentation 2009 2011 45 40 35 /L) ng 30 25 ` 20 1127 Rotundone (ng/L) Rotundone ( 15 2626 - Tank 1 10 2626 - Tank 2 2626 - Tank 3 5 Pressing 0 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 TimeFermentation from inoculation (Day) (days) Can yeast affect rotundone levels The Australian Wine during fermentation? Research Institute Fermentation in defined juice medium 2011 4500 4000 3500 No yeast 3000 2500 2000 S. cerevisiae 1500 Rotundone (ng/L) Rotundone 1000 S. bayanus 500 0 Control 1631 796 1483 1555 1375 AWRI Yeast Stability and scalping of rotundone: no obvious effects Scalping of Rotundone by Closures 100% 80% 60% 40% Remaining 20% 0% % of Original Amount ROTE ROTE Cork Cork Cork Cork Natural Natural Glass ampoule Synthetic Synthetic 3 Months 6 Months Closure/Time Point Variability across the vineyard & vintages: The Australian Wine Shiraz/Viognier wines - Canberra District Research Institute same winery & style 180 other wineries 160 140 120 100 80 60 40 Rotundone (ng/L) Rotundone 20 0 Vintage Variability across the vineyard & vintages: The Australian Wine Great Southern Research Institute WA Great Southern Shiraz berries 2009 80 70 60 50 40 30 20 Rotundone (ng/kg) Rotundone 10 0 Zone 1 Zone 2 Zone 3 Zone 4 Zone 5 Zone 6 Vine vigour and soil property Rotundone variability across a vineyard: The Australian Wine 2012 Grampians Shiraz Research Institute Nathan Scarlett, Mount Langi; Rob Bramley, CSIRO; Pangzhen Zhang, University of Melbourne rotundone in grapes 74 – 1081 ng/kg distinct spatial pattern < 200 ng/kg uniform TSS, TA, colour >800 ng/kg Summary I: rotundone - the key to The Australian Wine peppery aromas in Duras and Syrah wine Research Institute . vineyard site & vintage key to rotundone in grapes & wine . significant vine-to-vine variation in uniform sites . Shiraz - viticulture & rotundone concentration: ripening clone, vigour, water stress, leaf removal & crop load (Gerard Logan, Uni Auckland) . Duras - viticulture & rotundone concentration in wine: Ripening 2012 – IFV trials (Olivier Geffroy): irri / elicitor / crop thinning => 29-36 ng/L control => 27 ng/L leaf removal =>12 ng/L Summary II: rotundone - the key to The Australian Wine peppery aromas in Duras and Syrah wine Research Institute Limited options to lower rotundone & pepper aroma in the winery: yeast? skin contact and cap extraction? no effect: machine picked, crushed, de-stemmed & open fermentation vs hand picked & whole bunch open fermentation How can we manage our vineyards to increase or decrease rotundone in fruit, or to reduce variability? Why does rotundone occur in Shiraz and Duras compared to other cultivars, ie role of grapevine genome? what are the environmental factors that cause high rotundone in some grapevines & some seasons? What biological function does rotundone serve? The Australian Wine Acknowledgements Research Institute Australian wine industry collaborators AWRI • Nathan Scarlett, Dan Buckle, Damien Sheehan (Mt • Tracey Siebert, Mango Parker & Claudia Wood Langi Ghiran) • Flavour & Sensory Teams (past & present members) • Darryl Catlin, Winemaker, and the winery and • Radka Kolouchova laboratory staff of Shaw and Smith Wines • Frank van de Loo, Mt Majura Vineyard New Zealand collaborators • Jim Lumbers, Lerida Estate • Gerard Logan, • Dr Ayalsew Zerihun, Curtin University of Technology The University of Auckland & EIT Hawke’s Bay • Allen and Andrea Hart (Fosters Group), Inca Pearce, Craggy Range Vineyards, Mission Estate Wines Martin Wirper (Orlando Wyndham), Sue Hodder (Wynns Coonawarra Estate) France Symrise, Germany • IFV Sud-Ouest Olivier Geffroy The AWRI, a member of the Wine Innovation Cluster in Adelaide, research is financially supported by Australia's grape growers and winemakers through their investment body the Grape and Wine Research and Development Corporation, with matching funds from the Australian Government. Thank you! O Stand by Concentration of rotundone and aroma The Australian Wine of Australian Shiraz grapes Research Institute 500 5 450 4.5 400 4 350 3.5 /kg) 300 3 ng ( 250 2.5 200 2 5 vineyards over 2
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