12/3/2018
“The effect of Twelve Months in Bottle Aging on the Phenolic Composition and Sensory Taste and Mouthfeel Attributes of Pinot Noir Wines from 12 West Coast Vineyard Locations”
Presented by Annegret Cantu Prof. Heymann Sensory lab
Department of Viticulture and Enology Outline • Introduction of the Pinot Noir project
• Study Goal and Background
• Experimental design
• Sensory analysis of 2015 vintage
• Taste and mouthfeel attributes after 8 and
20 months in bottle aging
• Summary, Conclusions and Continuation
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Department of Viticulture and Enology
Goal(s) of the Study
Better understand the impact of features in vineyard sites on wine sensory and chemical characteristics of wines
correlate chemical, physical and microbial characteristics of vineyard sites
Investigate the temporal reproducibility of sensory differences among Pinot Noir wines from different vineyard locations
Department of Viticulture and Enology Complexity Relationships and Interactions • Different vineyard sites have different characteristics. Why? • Embrace complexity and start measuring variables -->Quantitate and compare and relate • Value and appreciation of wine aging from different sites, might difference collapse over time Grapevine Vineyard site Winemaking Grape berries Wine Goal: Better understand impact of features in vineyard site on wine sensory and chemical characteristics
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Department of Viticulture and Enology
History
• Hilgard (~1880-1900) - Viticultural research over several years • Bioletti (~1890-1910) - 1907 - divides states into coast counties and inland valleys • Winkler and Amerine (1944) – expands the subdivision to 5 climatic zone • Olmo (1976) – Microclimate and Wine Quality of 11 Cabernets Sauvignon Vineyards of the Napa Valley
Department of Viticulture and Enology More recent research…
• Example: Pinot Noir • Focus has often been on phenolics and anthocyanins • Characterization of berries, commercial wineries • Different winemaking protocols • Little sensory analysis Hodgins, R. Master’s Thesis. University of California Davis, 2004
How much of this variation is attributed to differences in the vineyard site and not winemaking, clone, vintage?
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Department of Viticulture and Enology
Pinot noir: vineyard site – wine relationships
• Opportunities to address:
Use a single clone of Pinot noir Standard winemaking Several vintages Analysis of wine aging: chemical* and sensory Vineyard characterization (soil and climate)
“experimental procedure used has not differed widely from that followed by Hilgard from 1880 to 1896. The biological controls have been stricter, however, and the chemical and organoleptic tests applied have been more complete.”
Department of Viticulture and Enology Structure–Function Relationships in Winemaking
Vineyard site AVAs Repeatable Winemaking
Willamette Valley Single clone Anderson Valley Russian River Valley Single Sonoma Coast rootstock Carneros Arroyo Seco At least 5 Santa Maria Valley vintages Santa Rita Hills from same vines
Goal: Better understand impact of features in vineyard site on wine sensory and chemical characteristics
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Department of Viticulture and Enology Vineyard sites located across several American Viticultural Areas (AVAs)
• Santa Maria to Yamhill-Carlton: 1400 km • Santa Maria to Anderson Valley: 650 km • Yamhill-Carlton to Eola-Amity Hills: 40 km
Department of Viticulture and Enology
Vineyard Sites
Santa Rita Hills Santa Maria Valley Arroyo Seco
Sonoma Coast Anderson Valley Yamhill-Carlton
Pinot noir clone 667 from 12 different vineyard sites
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Department of Viticulture and Enology
Vineyards Sites Soil Composition
Table 1. American Viticultural Area, elevation and soil family of the twelve viticultural sites Vineyard AVA Elevation, m Soil Familya SRH1 Santa Rita Hills 158 Santa Luciashaly clay loam (100%) Pleasanton very fine sandy loam (53.2%) SMV1 Santa Maria Valley 203 Chamise loam (46.8%) SMV2 Santa Maria Valley 153 Elder loam (100%) AS1 Arroyo Seco 127 Chualar loam (100%) AS2 Arroyo Seco 180 Chualar loam (100%) 17 Haireclay loam (86.3%) CRN1 Carneros Diablo clay (13.7%) SNC1 Sonoma Coast 203 Goldridge fine sandy loam (100%) SNC2 Sonoma Coast 67 Diabloclay (100%) RRV1 Russian River Valley 36 Goldridge fine sandy loam (100%) AV1 Anderson Valley 486 Bearwallow-Wolfey complex (100%) OR1 Willamette Valley 94 Goodinsilty clay loam (100%) OR2 Willamette Valley 127 Hazelair silt loam (100%) a obtained from USDA Web Soil Survey data
Department of Viticulture and Enology Vineyard Sites and Weather Conditions
Table 2. CIMIS Vineyard Cappedb Number Soil Degree Rainfall Distance Station Growing of Days Daysc Apr-Oct between Site Numberc Degree Days over Apr–Oct 2015 and Station Apr–Oct 30°C 2015 2015 °C °C mm km 231 SRH1 1224 1 d.n.a. 9.5 13.42 232 SMV1 1610 10 d.n.a 0.0 22.01 232 SMV2 1610 10 d.n.a 0.0 16.77 114 AS1 1829 32 1980 12.8 4.02 114 AS2 1829 32 1980 12.8 4.49 103 SC1 1823 59 2347 53.2 45.34 144 SC2 1410 19 2196 218 5.57 109 CRN1 1688 32 2174 44.2 3.49 83 RRV1 1274 27 1185 57.1 9.80 106 AV1 1908 85 1983 307 21.11 N/A OR1 1207 51 d.n.a. 229 38.29 N/A OR2 1207 51 d.n.a. 229 10.12 a N/A: not applicable because Oregon sites are not part of CIMIS. Data obtained from the Salem, OR weather site of the National Weather Service. http://w2.weather.gov/climate/local_data.php?wfo=PQR b Maximum daily temperature capped at 30°C c d.n.a.: data not available; significant missing data from CIMIS and not collected from Oregon.
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Experimental Design Summary Chemical & sensory characteristics sensory Chemical &
Sites (12): Clone: Rootstock: Winemaking:
667 101-14 UC Davis Pilot Winery
RG Vineyard characterization
Department of Viticulture and Enology Hypothesis
Wine produced
… from same vineyard clone of grapevine,
…vinified under well controlled fermentation conditions
…aged under identical storage conditions
will be differentiated by vineyard site and by aging
but will not exhibit a wine * age interaction
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Department of Viticulture and Enology
Standardized Winemaking Procedure
24-25 Brix Inoculate Cold-soak Destem Ferment Press (quadruplicate, 200 L each)
9 days
Lerno, L.;…;Block, D. E., Oberholster, A., Am. J. Enol. Vitic. 2015, 66 (4), 444-453.
Department of Viticulture and Enology
Phenolic Profile Characterization
• Agilent 1100 series HPLC • coupled with diode array detector Hydroxycinnamic acids Flavonols (co-pigmentation) Flavan-3-ols Anthocyanins Polymeric Pigments (astringency)
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Descriptive Sensory Analysis Panel 8 months Panel 20 months April to June 2016 May to June 2017 14 judges (10 female, 4 male) 13 judges (9 female and 4 male) full descriptive analysis full descriptive analysis 9 taste and mouthfeels 9 taste and mouthfeels 4 taste, 6 mouthfeels 4 taste, 6 mouthfeels
• Recruitment: SONA system and UC Davis departmental listervs • Describing wines with attributes, consensus method
Department of Viticulture and Enology Panel Training
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Department of Viticulture and Enology Recipes Taste And Mouthfeel
Department of Viticulture and Enology Evaluation
• Blind tasting, 3- digit numbers • 3 times • Latin square design • Rate on line scale • Not present to very intense
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Department of Viticulture and Enology Evaluation
• Blind tasting, 3- digit numbers • Latin square design • Rate on line scale • Not present to very intense
Department of Viticulture and Enology ANOVA of same Taste and Mouthfeels With “Time*Wine interaction”
*significantly different at p<0.05
2015-8 months: 2015-20 months: Astringent Astringent Alcohol Alcohol Puckering Puckering Sour
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Department of Viticulture and Enology Summary, Conclusions, Contiuation • Start to collect quantitative data on sensory and phenolic profiles to characterize vineyard sites
• Temporal reproducibility time*wine interaction
• Correlations of astringency @ 8 and 20 months with polymeric pigment
• Add tannin data by Habertson-Adams Assay to the chemical analysis portfolio?
• Comparison of aroma, taste and mouthfeel profiles of 2015 and 2016 vintage
Department of Viticulture and Enology Acknowledgements... • Prof. Dr. Hildegarde Heymann
• Dr. Martina Sokolowsky (Heymann lab)
• Dr. Pauline Lestringnat (Heymann lab)
• Alex Yeh (Junior Specialist, Runnebaum lab)
• Shelby Byer (V&E MSc candidate, Runnebaum lab)
• Isadora Frias (V&E MSc candidate, Runnebaum lab)
• Heymann lab members
• Last but not least ALL our panelists!!!
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Department of Viticulture and Enology Acknowledgements continued…
Ray Rossi Chair Funds for Viticulture & Enology UC Davis College of Agricultural and Environmental Sciences – New Faculty Start-up Funds
UC Davis Department of Viticulture & Enology – New Faculty Start-up Funds
Jackson Family Wines
Department of Viticulture and Enology
Thank you!
Please come and see us in the Heymann lab!!!! Robert Mondavi Institute Room 2003 and 2005 https://ucdavis-viticultureandenology.sona- systems.com/
Please email me if you have any questions.
Annegret Cantu: [email protected]
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