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Influence of Grape Composition on Red Wine Ester Profile: Comparison between Cabernet Sauvignon and Shiraz Cultivars from Australian Warm Climate.
J Agric Food Chem. 2015 May 13; 63(18):4664-72.JA

Abstract

The relationship between grape composition and subsequent red wine ester profile was examined. Cabernet Sauvignon and Shiraz, from the same Australian very warm climate vineyard, were harvested at two different stages of maturity and triplicate wines were vinified. Grape analyses focused on nitrogen and lipid composition by measuring 18 amino acids by HPLC-FLD, 3 polyunsaturated fatty acids, and 6 C6-compounds derived from lipid degradation by GC-MS. Twenty esters and four higher alcohols were analyzed in wines by HS-SPME-GC-MS. Concentrations of the ethyl esters of branched acids were significantly affected by grape maturity, but the variations were inconsistent between cultivars. Small relative variations were observed between wines for ethyl esters of fatty acids, whereas higher alcohol acetates displayed the most obvious differences with concentrations ranging from 1.5- to 26-fold higher in Shiraz than in Cabernet Sauvignon wines regardless of the grape maturity. Grape analyses revealed the variations of wine ester composition might be related to specific grape juice nitrogen composition and lipid metabolism. To the authors' knowledge the present study is the first to investigate varietal differences in the ester profiles of Shiraz and Cabernet Sauvignon wines made with grapes harvested at different maturity stages.

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Publisher Full Text (DOI)

Authors+Show Affiliations

†National Wine and Grape Industry Centre and ‡School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia.

†National Wine and Grape Industry Centre and ‡School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia.

†National Wine and Grape Industry Centre and ‡School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia.

†National Wine and Grape Industry Centre and ‡School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia.

†National Wine and Grape Industry Centre and ‡School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia.

†National Wine and Grape Industry Centre and ‡School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia.

MeSH

ClimateEstersFlavoring AgentsFruitVitisWine

Pub Type(s)

Comparative Study

Journal Article

Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25905977

Citation

Antalick, Guillaume, et al. "Influence of Grape Composition On Red Wine Ester Profile: Comparison Between Cabernet Sauvignon and Shiraz Cultivars From Australian Warm Climate." Journal of Agricultural and Food Chemistry, vol. 63, no. 18, 2015, pp. 4664-72.

Antalick G, Šuklje K, Blackman JW, et al. Influence of Grape Composition on Red Wine Ester Profile: Comparison between Cabernet Sauvignon and Shiraz Cultivars from Australian Warm Climate. J Agric Food Chem. 2015;63(18):4664-72.

Antalick, G., Šuklje, K., Blackman, J. W., Meeks, C., Deloire, A., & Schmidtke, L. M. (2015). Influence of Grape Composition on Red Wine Ester Profile: Comparison between Cabernet Sauvignon and Shiraz Cultivars from Australian Warm Climate. Journal of Agricultural and Food Chemistry, 63(18), 4664-72. https://doi.org/10.1021/acs.jafc.5b00966

Antalick G, et al. Influence of Grape Composition On Red Wine Ester Profile: Comparison Between Cabernet Sauvignon and Shiraz Cultivars From Australian Warm Climate. J Agric Food Chem. 2015 May 13;63(18):4664-72. PubMed PMID: 25905977.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Influence of Grape Composition on Red Wine Ester Profile: Comparison between Cabernet Sauvignon and Shiraz Cultivars from Australian Warm Climate. AU - Antalick,Guillaume, AU - Šuklje,Katja, AU - Blackman,John W, AU - Meeks,Campbell, AU - Deloire,Alain, AU - Schmidtke,Leigh M, Y1 - 2015/05/04/ PY - 2015/4/24/entrez PY - 2015/4/24/pubmed PY - 2015/11/4/medline KW - grape berry maturity KW - lipids KW - nitrogen KW - yeast metabolism SP - 4664 EP - 72 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 63 IS - 18 N2 - The relationship between grape composition and subsequent red wine ester profile was examined. Cabernet Sauvignon and Shiraz, from the same Australian very warm climate vineyard, were harvested at two different stages of maturity and triplicate wines were vinified. Grape analyses focused on nitrogen and lipid composition by measuring 18 amino acids by HPLC-FLD, 3 polyunsaturated fatty acids, and 6 C6-compounds derived from lipid degradation by GC-MS. Twenty esters and four higher alcohols were analyzed in wines by HS-SPME-GC-MS. Concentrations of the ethyl esters of branched acids were significantly affected by grape maturity, but the variations were inconsistent between cultivars. Small relative variations were observed between wines for ethyl esters of fatty acids, whereas higher alcohol acetates displayed the most obvious differences with concentrations ranging from 1.5- to 26-fold higher in Shiraz than in Cabernet Sauvignon wines regardless of the grape maturity. Grape analyses revealed the variations of wine ester composition might be related to specific grape juice nitrogen composition and lipid metabolism. To the authors' knowledge the present study is the first to investigate varietal differences in the ester profiles of Shiraz and Cabernet Sauvignon wines made with grapes harvested at different maturity stages. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/25905977/Influence_of_Grape_Composition_on_Red_Wine_Ester_Profile:_Comparison_between_Cabernet_Sauvignon_and_Shiraz_Cultivars_from_Australian_Warm_Climate_ DB - PRIME DP - Unbound Medicine ER -