Article
Agriculture, Multidisciplinary
Jelena Topic Bozic, Lorena Butinar, Guillaume Antalick, Melita Sternad Lemut, Mitja Martelanc, Alen Albreht, Dorota Korte, Branka Mozetic Vodopivec
Summary: The use of selected indigenous yeast starters can alter the color parameters of Pinot Noir wines and improve their color properties. These yeast properties should be investigated before developing new commercial starters and should also be considered in large-scale spontaneous fermentations of low-color intensity red wines like Pinot Noir.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Tengzhen Ma, Faisal Eudes Sam, Dom Alizet Didi, Richard Atinpoore Atuna, Francis Kweku Amagloh, Bo Zhang
Summary: The study investigated the use of aqueous extracts of rose, peach, and lily flowers as a new tool to enhance the aroma of dealcoholized rose wine. The results showed that adding these extracts significantly improved the content of aroma compounds in the wine and the sensory properties were similar to the original rose wine.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Elizabeth Tomasino, Shiloh Bolman
Summary: This study investigated the direct impact of beta-ionone and beta-damascenone on Pinot noir wine aroma perception. Results showed that beta-ionone significantly contributed to the aromas in Pinot noir wine, with different aroma descriptors affected depending on the wine matrix. The effect of beta-damascenone on Pinot noir aroma was less clear, possibly influenced by wine matrix composition.
Article
Biochemical Research Methods
Gillean C. C. Miller, David Barker, Lisa I. I. Pilkington, Rebecca C. C. Deed
Summary: This study synthesized a novel isotopologue of gamma-nonalactone, (H2C2)-H-2-C-13-gamma-nonalactone, for the first time and developed a stable isotope dilution assay (SIDA) for quantification of gamma-nonalactone in NZ Pinot noir wines. The compound showed excellent stability as an internal standard, and the analysis of 12 NZ Pinot noir wines revealed a concentration range of gamma-nonalactone close to its odor detection threshold.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
(2023)
Article
Biotechnology & Applied Microbiology
Pradeep M. Wimalasiri, Tanya Rutan, Bin Tian
Summary: The effect of protein removal by adding bentonite prior to fermentation on Pinot noir wine composition was investigated. The results showed that bentonite addition had little impact on tannin and aroma compounds but had more impact on wine color.
FERMENTATION-BASEL
(2022)
Article
Chemistry, Applied
Quynh Phan, Elizabeth Tomasino
Summary: This study utilized an advanced lipidomic profiling approach to analyze commercial Pinot noir wines, revealing that wine lipids have a strong potential for classifying wines by origin, with the top 58 lipids playing a significant role in discrimination.
Article
Microbiology
Ana Hranilovic, Warren Albertin, Dimitra L. Capone, Adelaide Gallo, Paul R. Grbin, Lukas Danner, Susan E. P. Bastian, Isabelle Masneuf-Pomarede, Joana Coulon, Marina Bely, Vladimir Jiranek
Summary: This study compared the performance of different strains of L. thermotolerans co-inoculated with Saccharomyces cerevisiae in high sugar/pH Viognier fermentations. The results showed that L. thermotolerans can improve the stability and balance of the wines by converting sugars to lactic acid during fermentation. Despite variations in volatile composition and acidity, the varietal aromatic expression remained consistent between the treatments.
Article
Agriculture, Multidisciplinary
Katie Parish-Virtue, Lisa Pilkington, Damian Martin, Jacqueline Wood, Bruno Fedrizzi
Summary: This study analyzed the fermentative sulfur compounds content in 35 New Zealand Pinot noir wines from five different grape growing regions across three vintages. Six fermentative sulfur compounds were detected and measured for the first time in these wines, providing preliminary evidence of inter-regional and vintage trends. Further research is warranted to explore the role of these molecules in New Zealand Pinot noir wines.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Biotechnology & Applied Microbiology
Yifeng Qiao, Diana Hawkins, Katie Parish-Virtue, Bruno Fedrizzi, Sarah J. Knight, Rebecca C. Deed
Summary: The aroma profile of Pinot noir wines is largely determined by the diversity, quantity, and typicity of volatile compounds present, which are influenced by the grape itself and microbial communities during fermentation. The choice of fermentation medium and yeast significantly impacts the volatile profile of the wines, with grape skins playing a major role in determining the aroma of Pinot noir wines.
FERMENTATION-BASEL
(2021)
Article
Chemistry, Applied
Colleen Grainger, Alexander Yeh, Shelby Byer, Anna Hjelmeland, Maisa M. M. Lima, Ron C. Runnebaum
Summary: The study used elemental composition to analyze the differences among 14 Pinot noir wines, indicating that even with the same grapevine clone and winemaking protocol, composition variations in wines from different sites are mainly mediated by diverse soil and microclimate conditions.
Article
Biotechnology & Applied Microbiology
S. Fairbairn, L. Engelbrecht, M. E. Setati, M. du Toit, F. F. Bauer, B. Divol, D. Rossouw
Summary: The impact of nitrogen composition on the co-fermentation of Lachancea thermotolerans and Saccharomyces cerevisiae in grape juice is complex, with DAP addition potentially leading to higher L. thermotolerans persistence and increased production of glycerol and lactic acid, while having no significant effect on S. cerevisiae growth. Musts fermented with L. thermotolerans showed more similar malolactic fermentation profiles, regardless of nutrient regime, whereas different nitrogen treatments in S. cerevisiae fermentations could affect the completion times of malolactic fermentation.
Article
Food Science & Technology
Leandro Dias Araujo, Wendy V. Parr, Claire Grose, Duncan Hedderley, Oliver Masters, Paul A. Kilmartin, Dominique Valentin
Summary: The study found that attributes such as smoothness, fullness, overall body, and viscosity determine high quality perception in Pinot noir wines, while bitterness and perceived tannin harshness impact low quality judgments. The phenolic profile, particularly tannin concentration and structure, was identified as the most important predictor of astringency.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Applied
Ana Hranilovic, Warren Albertin, Dimitra Liacopoulos Capone, Adelaide Gallo, Paul R. Grbin, Lukas Danner, Susan E. P. Bastian, Isabelle Masneuf-Pomarede, Joana Coulon, Marina Bely, Vladimir Jiranek
Summary: Wines from warm climates often have high ethanol content and low acidity. This study compared the performance of different yeast strains in Merlot fermentations and found that certain L. thermotolerans strains can produce 'fresher' wines with lower ethanol content and improved flavor balance.
Article
Food Science & Technology
Parul Tiwari, Piyush Bhardwaj, Sarawoot Somin, Wendy Parr, Roland Harrison, Don Kulasiri
Summary: This study developed a mathematical model to predict wine quality using data from sensory analysis, viticulture, and oenology, and validated it using machine learning algorithms. The predicted wine quality indices were found to be in good agreement with the ratings of wine experts.
Article
Biochemistry & Molecular Biology
Katasha S. Mccullough, Yi Yang, Melodie A. Lindsay, Neill Culley, Rebecca C. Deed
Summary: Pinot noir grapes need careful management in the winery to maintain color density and ensure aging stability. Using flocculent yeast in winemaking has been found to increase color density, which is preferred by consumers. This study examined the effect of interspecies sequential inoculation and co-flocculation of commercial yeast on the color of Pinot noir wine.