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Characterization of Regional Examples of New Zealand Pinot Noir By View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Lincoln University Research Archive Lincoln University Digital Thesis Copyright Statement The digital copy of this thesis is protected by the Copyright Act 1994 (New Zealand). This thesis may be consulted by you, provided you comply with the provisions of the Act and the following conditions of use: you will use the copy only for the purposes of research or private study you will recognise the author's right to be identified as the author of the thesis and due acknowledgement will be made to the author where appropriate you will obtain the author's permission before publishing any material from the thesis. Characterization of Regional Examples of New Zealand Pinot Noir by Means of Sensory and Chemical Analysis A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University by Elizabeth Tomasino Lincoln University 2011 Declaration Parts of this thesis are in preparation for submission, submitted or accepted for publication and/or presented in advance of submission of the thesis: Publications Tomasino E., Breitmeyer, J., Harrison, R., Sherlock, R., and Frost, A. Development and Optimisation of a Headspace Solid-Phase Microextraction Method for the Analysis of Volatile Fatty Acids in New Zealand Pinot Noir to Elucidate Vintage and Regional Differences, 2012, Australian Journal of Grape and Wine Research, (in prep) Tomasino, E., Harrison, R., Breitmeyer, J., Sedcole, R., and Frost, A. Influence of Benzaldehyde, Ethyl Octanoate, Ethyl Decanoate and Phenethyl Alcohol on the Aroma of New Zealand Pinot noir, 2012, Food Chemistry (in prep) Tomasino, E., Harrison, R., Sedcole, R. and Frost, A. Regional Differentiation of New Zealand Pinot noir Wine by Expert Panellists using Canonical Variate Analysis, 2012, American Journal of Enology & Viticulture, (in prep) Tomasino, E., Harrison, R., Breitmeyer, J., Sedcole, R., Sherlock, R., and Frost, A. Aroma Composition of New Zealand Pinot noir and its Relationship to Sensory Characteristics using Canonical Correlation Analysis, 2012, Food Research International, (in prep) Tomasino, E., Harrison, R., Sedcole, R. and Frost, A. Paired Comparison and Sorting Analysis to Investigate Existing Regional Conceptual Models of New Zealand Pinot Noir, 2012, Food Quality and Preference, (in prep) Tomasino, E., Harrison, R., Sedcole, R. and Frost, A. Sensory Analysis of Within-Region Variation for Pinot noir from New Zealand, 2010, American Journal of Enology and Viticulture 61 (3), 435A Presentations Tomasino, E., Harrison, R., Breitmeyer, J., Sherlock, R., and Frost A. Four Chemicals that Influence the Aroma of New Zealand Pinot Noir Wine – Ethyl Octanoate, Ethyl Decanoate, Phenethyl Alcohol and Benzaldehyde, 2012, 8th International Cool Climate Symposium, Feb 1-4, Hobart, Tasmania Tomasino, E., Harrison, R., Breitmeyer, J., Sedcole, R., Sherlock, R., and Frost A., Sensory and Chemical Analysis of Pinot noir Wines from New Zealand, 2012, Southern Pinot Noir Industry Conference, Jan 20-21, Hamner Springs, new Zealand Tomasino, E., Harrison, R., Breitmeyer, J., Sedcole, R., Sherlock, R. and Frost, A. Sensory and Chemical Analysis of Pinot noir Wines from New Zealand Focusing on Volatile Aroma Chemical as Determining Factors of Regional Styles, 2011, Romeo Bragato Conference, August 25-27, Auckland, New Zealand ii Tomasino, E., Harrison, R., Sedcole, R. and Frost, A. Dominate Aroma and Palate Attributes for New Zealand Pinot noir, 2010, Lincoln University Postgraduate Conference, September 2- 3, Lincoln, New Zealand Tomasino, E., Sedcole, J.R., Harrison, R. and Frost, A. Using Experienced Wine Tasters for Wine Sensory Analysis - Variance of Random Effects, 2010, 7th International Cool Climate Symposium, June20-22, Seattle, Washington Posters Tomasino, E., Harrison, R., Breitmeyer, J., Sedcole, J.R., Sherlock, R., and Frost, A., Relationships Between Sensory Perception and Concentration of Aroma Compounds for New Zealand Pinot Noir Wines Using Canonical Correlation Analysis, 2012, 8th International Cool Climate Symposium, Feb 1-4, , Hobart, Tasmania Tomasino, E., Harrison, R., Sedcole, J.R., and Frost, A., Applying New Zealand Regional Pinot Noir Wine Conceptual Models to Commercial Wines Using Sorting and Confidence Rankings, 2012, 8th International Cool Climate Symposium, Feb 1-4, Hobart, Tasmania Tomasino, E., Sedcole, J.R., Harrison, R. and Frost, A., Uncovering the Regional Styles of New Zealand Pinot noir, 2010, 7th International Cool Climate Symposium, June20-22, Seattle, Washington iii Abstract of a thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy. Abstract Characterization of Regional Examples of New Zealand Pinot noir by Means of Sensory and Chemical Analysis by Elizabeth Tomasino There are four main Pinot noir wine regions in New Zealand: Central Otago, Marlborough, Martinborough and Waipara. These regions specialize in this variety as the soil, climate and other conditions are well suited to this grape. Beside being grown in these regions the wines are also marketed as regional products. Place of origin labelling implies that wines from one region will have different aroma and flavour characteristics from wines from other regions. This project determined the characteristics that best differentiate the regional styles of New Zealand Pinot noir. Marlborough Pinot noir was characterized by greater raspberry, red cherry, red fruit and red berry aromas, longer finish length and more harmonious balance. Martinborough Pinot noir was characterized by greater black cherry, chocolate, oak and spice aromas and oak tannin. Waipara Pinot noir was characterized by greater barnyard, herbal and violet aromas and in-mouth fruit density/concentration. Central Otago Pinot noir was characterized by fuller body. As regional wines were found to be stylistically different, the ability of tasters to discriminate regional wines was tested using paired comparison and sorting analysis. Tasters were not successful at discriminating regional wine examples using these techniques. This may be due to conceptual models that are not representative of the regional wines. In order to determine the possible causes of these regional differences the chemical composition of the wines was also investigated. Three HS-SPME-GC-MS methods were iv developed specifically for Pinot noir wine to measure 34 different volatile organic compounds. One method measured compounds found at higher concentrations, namely esters and alcohols, the second method measured volatile fatty acids and the third measured trace compounds present at very low concentrations. With the two sets of information, sensory and chemical, it was possible to find relationships using canonical correlation analysis. Results indicated four aroma compounds of particular importance: ethyl octanoate, ethyl decanoate, 2-phenyl ethanol and benzaldehyde. Addition/omission tests were used to determine the influence of each compound on Pinot noir aroma. The compounds were added in combination and at varying concentrations to a wine matrix, which consisted of a commerical Pinot noir that contained low levels of the compounds of interest. In 8 of 10 triangle tests panellists were able to successfully identify samples with different concentrations of the components. Panellists also used descriptive analysis to determine the influence of these compounds. From the descriptive analysis results it was found the 2-phenyl ethanol influenced the perception of violet aroma, ethyl octanoate influenced red cherry aroma and the combination of ethyl octanoate and ethyl decanoate influenced black cherry aroma. The measurement of the effect of these aroma compounds is a first step to understanding some factors of regional style since red cherry, black cherry and violets were descriptors that characterize the regional styles of New Zealand Pinot noir. Keywords: addition test, benzaldehyde, canonical correlation analysis, ethyl decanoate, ethyl octanoate, HS-SPME-GCMS, New Zealand, 2-phenyl ethanol, Pinot noir, place of origin, regionality, volatile fatty acids v Acknowledgements I would like to thank my main supervisor Dr. Roland Harrison for his patience, time, guidance, knowledge and advice. I would also like to thank my associate supervisors Dr. Robert Sherlock and Dr. Richard Sedcole for their expertise, time and advice throughout the project. Having access to such individuals with their specialized knowledge allowed the project to flow smoothly. I also acknowledge the contributions of Jason Brietmeyer, who trained me in the use of GCMS and provided much needed guidance and knowledge in this area. I also would like to acknowledge the staff at Brancott Estate (Pernod Ricard NZ Ltd.) and particularly to thank Mr. Andy Frost for his patience and knowledge of oenology research and the contribution that research can make to industry. Additional acknowledgements go to those wineries that provided wine from the study and to all of the winemakers and wine industry staff that particpated in all of the sensory analysis tastings. I would like to thank my parents, Arthur and Robin, and brother, Michael, for their support and guidance throughout the doctoral programme. I would not have been able to complete my doctorate successfully without their help. Additional acknowledgements include fellow lab mates, postgraduate students and friends for their help in surviving the undertaking of the doctoral programme.
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