| Title: | Investigating the impact of regionality on the sensorial and chemical aging characteristics of Pinot noir grown throughout the U.S. West coast |
| Author(s): | Cantu A; Lafontaine S; Frias I; Sokolowsky M; Yeh A; Lestringant P; Hjelmeland A; Byer S; Heymann H; Runnebaum RC; |
| Address: | "Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616, USA. Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616, USA; Department of Chemical Engineering, University of California, One Shields Avenue, Davis, CA 95616, USA. Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616, USA. Electronic address: hheymann@ucdavis.edu. Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616, USA; Department of Chemical Engineering, University of California, One Shields Avenue, Davis, CA 95616, USA. Electronic address: rcrunnebaum@ucdavis.edu" |
| DOI: | 10.1016/j.foodchem.2020.127720 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The sensorial and chemical differences among Pinot noir wines from different vineyard locations were investigated. Grapes of a single Pinot noir clone were grown on twelve different vineyard sites along the U.S. West Coast. Wines from a single vintage (2015) were made using a standardized protocol and equipment. Sensorial (i.e. aroma, taste, and mouthfeel) and chemical (i.e. polyphenolic and volatile) differences were observed among these wines at two aging time points (8- and 20- months). Vineyard location (i.e. latitude and longitude) was one of the main factors describing the major differences between the wines, while other details (i.e. soil type (60 cm), rootstock age, soil pH, rootstock type, and vines/acres) were possibly important for defining unique aging characteristics of certain vineyards. Overall, single clone Pinot noir grapes grown in different regions but made under standardized winemaking produced wines with unique chemical and sensorial profiles, which generally persisted throughout aging" |
| Keywords: | Farms Soil *Taste United States Vitis/*chemistry/*growth & development Volatile Organic Compounds/analysis Wine/*analysis Climate Descriptive sensory analysis Phenolics Pinot noir Regionality Volatile compounds; |
| Notes: | "MedlineCantu, Annegret Lafontaine, Scott Frias, Isadora Sokolowsky, Martina Yeh, Alex Lestringant, Pauline Hjelmeland, Anna Byer, Shelby Heymann, Hildegarde Runnebaum, Ron C eng England 2020/08/11 Food Chem. 2021 Feb 1; 337:127720. doi: 10.1016/j.foodchem.2020.127720. Epub 2020 Aug 1" |
