Insights into flavour and aroma compounds in Chardonnay 6 GS2 4 MV CRV 2 AH MR2 P MR1 O GW 0 GS1 MP F2 (18.80 %) (18.80 F2 -2 YV RL T HV -4 R -6 -8 -6 -4 -2 0 2 4 6 8 F1 (30.09 %) Leigh Francis Dimitra Capone, Tracey Siebert, Sheridan Barker, Alice Barker and Patricia Williamson Chardonnay flavour profiles Saliba et. al. Wine & Viticulture Journal, May/June 2013 cut grass, apricot vegetal peach citrus,straw banana melon tropical fruit caramel, tropical fruit, butter, honey melon, oak/woody, green apple struck flint Polyfunctional thiols Thiol Perception Aroma threshold 4-MMP 3 ng/L box tree passionfruit 3-MH 60 ng/L grapefruit passionfruit 3-MHA 4 ng/L passion-fruit box tree sweaty Cysteine, glutathione precursors, released by yeast metabolism Survey of commercial Australian Chardonnay wine 106 wines Nielsen sales data – including top selling Chardonnay wines sold across Australia Vintages ranging from 2003 to 2013 (median 2012) Price ranged from $3 to $120 (median $19) Survey of 106 commercial Chardonnay wines $3-126, $19 median price Aroma detection threshold Cooler regions, younger wines: higher 3-MHA 1.25 1.00 log 3MHA 0.75 2013 2010 0.50 2007 Vintage 18 20 2004 22 MJT 24 Victorian wines 2000 Mornington Peninsula Yarra Valley Yarra Valley 1500 Yarra Valley H Yarra Valley M 1000 Grampians - Upper Goulburn 3 Mornington Peninsula Beechworth Gippsland Grampians Yarra Valley Yarra Valley 500 Mornington Peninsula Geelong Mornington Peninsula King Valley Rutherglen Beechworth Geelong 0 Benzyl mercaptan (‘struck flint’) Higher BM: older wines more expensive wines from cooler regions Wines made from juice sourced across Australia 16 Chardonnay juices were sourced from multiple Australian regions Wines made, Volatile aroma Sensory descriptive standardised, compounds 6 Wines, no oak quantified analysis consumer liking influence 11 judges x 3 reps 9 Winemaking Hand harvested grapes picked at similar TSS Grapes crushed soon after picking & pressed at similar press rates No enzyme addition & consistent SO2 addition All juices sent via refrigerated transport PDM yeast No oak No MLF Flavour compounds measured Varietal Thiols & Various Fermentation Norisoprenoids & 3-MH Products: Ethyl Monoterpenes Precursors Esters/Acids/Acetates γ-Lactones Various C6 Compounds Aldehydes Ethyl Cinnamate Varietal thiol data from Chardonnay wines made from juices sourced across Australia Compound Min Max Median Aroma (ng/L) (ng/L) (ng/L) detection Threshold (ng/L) 4-MMP 0.13 0.95 0.15 0.8 3-MH 168 5077 1704 60 3-MHA 2 205 47 4 BM 2.8 14.5 5.9 0.3 Sensory properties of the 16 wines Lime Citrus Fl. Tasmania Green Fl. Passionfruit Box Hedge Pungent Riverland Great Southern Adelaide Hills Margaret River Pineapple Flint Orange Floral Green Great Southern Vegetal Green Apple Margaret River Overall Fruit McLaren Vale Fruit AT Padthaway Great Western Yarra Tumbarumba Rutherglen Overall Fruit Mornington Melon Confectionery Stonefruit Hunter Sensory attributes and chemical compounds 0.3 2-MePrOH Lime BENZAL 3-MHA Citrus Fl. 2-PEA 3-MH Passionfruit 2-PhEtOH Green Fl. BuAcid 2-MePrAcid 2-MeProAce Et-2-MePr 0.2 MeTOH EthCinn OctAcid OCTAL Et-2-MeBu 2&3MeBuAc Box Hedge 2&3-MBuOH 2-MeBuAcid Pungent EtHex EtOct PAA EtBu 2-NONAL ) Et-3-MeBu HexAcid 0.1 4-MMP Sweaty/Cheese DecAcid HEXAL 2-MPAL % BM 3-MeBuAcid 3 HMF Pineapple 1 Flint EtPro PrAcid γ-DL Floral , 2-HEXEAL Green γ-NL METAL % SO Vegetal HA 3 Green Apple γ-OL 3-MBAL 1 0 Overall Fruit2-MBAL ( EA HexOH EtDec 3 5-MFAL - Fruit AT FAL W-Cys-3-MH r W-Glut-3-M o FFT W-CysGly-3-MH t c a Overall Fr -0.1 DAM 3-HexOH Lin Melon F Terp Confectionery AcetAcid BuOH -0.2 Ner Ger Stonefruit Fl. -0.2 -0.1 0 0.1 0.2 0.1 - - 0.1 0.1 0.1 0 0 Passionfruit aroma Passionfruit Box hedge aroma Box hedge BuOH BuOH EtHex EtHex AcetAcid 4-MMP 3-MH 3-MH 3-MHA 3-MHA BM Ner Nerol Geraniol Outcomes Passionfruit: 3-MH, 3-MHA Box hedge: 4-MMP, benzyl mercaptan Flint: benzyl mercaptan Melon, pineapple: multiple esters, linalool, lactones Stone fruit: nerol, geraniol Fruit flavour, fruit aftertaste: 3-MH precursors Consumer liking (n=156) 7.0 Wine A 6.0 Wine B 5.0 Wine C Liking Liking score 4.0 3.0 Wine D 2.0 Wine E 1.0 Wine F Cluster35 1 Cluster57 2 Cluster36 3 Cluster28 4 (22%) (37%) (23%) (18%) 17 Stone fruit: apricot, peach -nonalactone -decalactone O O -dodecalactone Found at or below sensory threshold (~10 μg/L) : additive effect? ‘dairy’ lactone . Sensory threshold <1 μg/L Commercial Chardonnay and Viognier wines 18 wines, including four Condrieu AOC wines Sensory and chemical study Sensory properties of the wines 6 Apricot AC Condrieu 5 GUIGAL Condrieu LALOYE Condrieu Butter 4 Langhorne Ck Viog Canberra Chard Honey 3 Nutty Canberra Viog 2 DGV Condrieu ) Eden Valley Viog DGV VIOG 1 % 1 Floral 0 Kerosene NSW Viog DGV VIOG 2 2 , Peach % 0 Vegetal 8 Lime 1 ( Flint Overall Fr 2 - -1 r Hilltops Chard o t c a -2 F Pineapple Mildura Viog WA Chard -3 Barossa Chard Passionfruit -4 McLaren Vale Chard -5 Grassy Eden Valley Chard Lemon Canberra Viog -6 -7 -10 -9 -8 -7 -6 -5 -4 -3 -2 -1 0 1 2 3 4 5 Factor-1 (21%, 38%) 1 Apricot Nonalactone Ac Acid Decalactone 0.8 Guaiacol E-2-Hexenol Eugenol Butter Dairy lactone Nerol EtOAc tOak lactone Vanillin Linalool 0.6 BuOH Geraniol 2-MePr Aci 2-MePrOH Honey BenzAld Sotolon BM Nutty Et Dodec Et 9-decen Maltol 2-MePrOAc 0.4 Dodeca Methional Et Dec Ph-AAld FFT 2-MePrAldFurfural Damascenone ) TDN 44--EGEP 5-Me-furfu b-Citronellol % 0 0.2 Kerosene Floral 2 , Et 2-MePr 3-MH Peach % Vegetal 2-MeBuOH 8 Et 3-MeBu Lime Overall Fr 1 0 ( Flint 2-PhEtOH HexOH 2 - r o t Sweaty Et Bu c -0.2 3-MeBuOH a Box Hedge DMS Dec Acid Pineapple F 4-MMP 3-MeBuOAc Et cinn Et Pr Oct AcidEt Oct -0.4 Passionfruit Pungent Z-3-Hexeno 2-PhEtOAc HexOAcHex Acid -0.6 Grassy 3-MHA Et Hex Lemon -0.8 -1 -1 -0.8 -0.6 -0.4 -0.2 0 0.2 0.4 0.6 0.8 1 Factor-1 (21%, 38%) Conclusions Concentration of varietal thiols (in-particular 3-MH) in Chardonnay wine is much higher than previously determined Thiols can be major contributors to Chardonnay wine flavour Struck flint: benzyl mercaptan Unwooded wines with high thiols are well accepted by a majority of consumers Lactones are important contributors to apricot/peach flavor Influences on these compounds Varietal thiols . time post-harvest prior to pressing . yeast choice . Irrigation, nitrogen status . Struck flint: benzaldehyde? Lactones . amino acid profile? . yeast metabolism Acknowledgements . Australian wine producers – juices, wines . Wes Pearson . Amanda Agius, Joanna Verwey . Dr Yoji Hayasaka . Dr David Jeffery . AWRI Flavour team . AWRI Sensory panelists This project is supported by Australia’s grapegrowers and winemakers through their investment body, Wine Australia, with matching funds from the Australian Government. The AWRI is a member of the Wine Innovation Cluster in Adelaide, South Australia. 24.