FOR FURTHER INFORMATION Figure 1: Results of k-means clustering analysis with Cabernet Sauvignon fermentations (CS Clusters A-F). Standard scores for the relative abundance of individual compounds are shown in grey while the cluster mean is shown in black. The number of compounds in each cluster is indicated in the top right corner of each graph. REFERENCE Boss PK, Kalua CM, Nicholson EL, Maffei SM, Böttcher C, Davies C (2018) Fermentation of grapes throughout development identifies stages critical to the development of wine volatile composition. Australian Journal of Grape and Wine Research 24: 24-37. ACKNOWLEDGEMENTS The authors thank Yalumba Wines for access to their vineyard and the fruit used in the experiments reported in this manuscript. This research project was jointly funded by Australia’s grape growers and winemakers through their investment body Wine Australia with matching funding from the Australian Federal Government. CSRO is a member of the Wine Innovation Cluster. Developmental changes in grape composition and the implications for wine volatile profiles Methods Cabernet Sauvignon and Riesling grapes at different stages throughout development were fermented, after normalising sugar content, and the volatile compounds in the resulting wines were profiled. For both varieties, the compounds were grouped into clusters which best described the different changes in concentration of the volatile compounds in the wines. Results Cabernet Sauvignon Grape composition exerts a primary influence on wine flavour and aroma profiles. In order to manage wine style through changes in grape composition, the knowledge of when important changes occur in the berries is essential. This study sought to identify stages of berry development that are most critical in defining wine volatile composition. Paul K. Boss, Curtis M. Kalua, Emily L. Nicholson, Suzanne M. Maffei, Christine Böttcher, Christopher Davies CSIRO Agriculture and Food, Wine Innovation West Building, Waite Campus, Urrbrae, SA 5064, Australia. AGRICULTURE AND FOOD Paul Boss e [email protected] w https://people.csiro.au/B/P/Paul-Boss Figure 2: Results of k-means clustering analysis with Riesling fermentations (R Clusters A-F). Standard scores for the relative abundance of individual compounds are shown in grey while the cluster mean is shown in black. The number of compounds in each cluster is indicated in the top right corner of each graph. Conclusions • Berry composition, with regards to how it influences wine volatile composition, is in a state of flux throughout development. • It is clear that compounds do not simply accumulate in a time period late in the ripening process. • Cluster analysis of the data found four overlapping periods of accumulation of compounds in the wines made from both Cabernet Sauvignon and Riesling grapes (Clusters A, B, E and F for each). • Overall, there would appear to be more accumulation of compounds occurring during the post-veraison period in Riesling grapes than in Cabernet Sauvignon grapes. • The later time points were predominantly associated with decreasing or stable concentrations of a number of wine volatile compounds. • It is important to remember that while the accumulation of compounds that have a positive effect on wine attributes is an essential part of fruit ripening, the depletion of compounds with negative wine sensory impacts is also occurring. • Many of the compounds increasing after veraison are yeast-derived esters: more work is needed to understand how grape composition influences the production of these compounds. Riesling
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FOR FURTHER INFORMATION
Figure 1: Results of k-means clustering analysis with Cabernet Sauvignon fermentations (CS Clusters A-F). Standard scores for the relative abundance of individual compounds are shown in grey while the cluster mean is shown in black. The number of compounds in each cluster is indicated in the top right corner of each graph.
REFERENCEBoss PK, Kalua CM, Nicholson EL, Maffei SM, Böttcher C, Davies C (2018) Fermentation of grapes throughout development identifies stages critical to the development of wine volatile composition. Australian Journal of Grape and Wine Research 24: 24-37.
ACKNOWLEDGEMENTSThe authors thank Yalumba Wines for access to their vineyard and the fruit used in the experiments reported in this manuscript. This research project was jointly funded by Australia’s grape growers and winemakers through their investment body Wine Australia with matching funding from the Australian Federal Government. CSRO is a member of the Wine Innovation Cluster.
Developmental changes in grape composition and the implications for wine volatile profiles
MethodsCabernet Sauvignon and Riesling grapes at different stages throughout development were fermented, after normalising sugar content, and the volatile compounds in the resulting wines were profiled. For both varieties, the compounds were grouped into clusters which best described the different changes in concentration of the volatile compounds in the wines.
Results
Cabernet Sauvignon
Grape composition exerts a primary influence on wine flavour and aroma profiles. In order to manage wine style through changes in grape composition, the knowledge of when important changes occur in the berries is essential. This study sought to identify stages of berry development that are most critical in defining wine volatile composition.
Paul K. Boss, Curtis M. Kalua, Emily L. Nicholson, Suzanne M. Maffei, Christine Böttcher, Christopher DaviesCSIRO Agriculture and Food, Wine Innovation West Building, Waite Campus, Urrbrae, SA 5064, Australia.
AGRICULTURE AND FOOD
Paul Bosse [email protected] https://people.csiro.au/B/P/Paul-Boss
Figure 2: Results of k-means clustering analysis with Riesling fermentations (R Clusters A-F). Standard scores for the relative abundance of individual compounds are shown in grey while the cluster mean is shown in black. The number of compounds in each cluster is indicated in the top right corner of each graph.
Conclusions• Berry composition, with regards to how it influences wine volatile
composition, is in a state of flux throughout development.• It is clear that compounds do not simply accumulate in a time period late
in the ripening process.• Cluster analysis of the data found four overlapping periods of
accumulation of compounds in the wines made from both Cabernet Sauvignon and Riesling grapes (Clusters A, B, E and F for each).
• Overall, there would appear to be more accumulation of compounds occurring during the post-veraison period in Riesling grapes than in Cabernet Sauvignon grapes.
• The later time points were predominantly associated with decreasing or stable concentrations of a number of wine volatile compounds.
• It is important to remember that while the accumulation of compounds that have a positive effect on wine attributes is an essential part of fruit ripening, the depletion of compounds with negative wine sensory impacts is also occurring.
• Many of the compounds increasing after veraison are yeast-derived esters: more work is needed to understand how grape composition influences the production of these compounds.
Riesling
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