Can Berry Sensory Analysis help with understanding terroir

Can Berry Sensory Analysis help with understanding terroir?
Sandra M. Olarte Mantilla1, Cassandra Collins1, Patrick G. Iland2, Catherine M. Kidman1,3, Renata Ristic1, Anne Hasted4, Charlotte Jordans1 and Susan E. P. Bastian1*
1School of Agriculture, Food, & Wine, University of Adelaide, Waite Campus, PMB1, Glen Osmond, South Australia 5064, Australia
2Patrick Iland Wine Promotions Pty Ltd, PO Box 131, Campbelltown, South Australia 5074, Australia
3Wynns Coonawarra Estate, Memorial Drive, Coonawarra, SA 5263, Australia
4Qi Statistics Ltd, United Kingdom
*Corresponding author: Dr Sue Bastian, tel: +61 8 83136647 fax: +61 8 83137116,
e-mail [email protected]
Introduction
Berry sensory assessment (BSA) is a grape tasting methodology used by grape
and wine producers to evaluate sensory characteristics of the berry during the
time close to harvest. Interest in wine grape sensory evaluation has increased in
the last decade thanks to an effort by several researchers [1-3] to introduce BSA
to wine producers and researchers to BSA as a practical methodology. Terroir is a
concept that links vineyard, berry and wine characteristics. If berry
characteristics, such as those measured in BSA can be shown to help predict
wine sensory properties then BSA can be a useful tool in terroir studies. This
study explored the links between berries and their wines.
Results
Bitterness
Wine savoury spice flavour
Pulp more difficult to
Methodology
Sensory Trial: Methodology of sensory trial and compositional measures of berry
and wine is summarized in table 1. Partial Least Square Analysis was used to
determine what sensory attributes and/or compositional berry variables if berry
sensory attributes could predict either i) Wine sensory attributes; ii) Wine
compositional measures; iii) Wine quality.
Tasted material
Field trial location
Collection year
Grape variety
Experimental design
Winemaking
Sample size
Panel size and technique
Number of attributes
assessed
Sensory data collection
software
Compositional
measurements
Wine quality assessment
Statistical software
detach from the skin
+ Wine rim colour
+ Wine fresh dark berry flavour
+ Savoury spice flavour
Fresh berries
Wine
Nuriootpa, Barossa Valley, South Australia
2010 and 2011
Shiraz clone BVRC30
12 sampling sites of seven vines
Small scale ferments in 30 litres plastic
fermenters
3 berries
30 mls
Descriptive analysis
12 trained panellist
23
24
+ Wine total tannins
+ Wine pigmented polymers
+ Wine quality score
Fizz (Biosystèmes, Couternon, France)
TSS, pH, TA, colour,
Total phenolics
pH, TA, Alcohol %, Pigmented
polymers and total Tannins
12 wine experts, blinded samples in
duplicate, 0-20 points wine show score
system.
SENPAQ(Qi Statistics, Reading, UK)
Conclusions
This study was able to identify relationships (positive and negative) between berry sensory attributes and
wine sensory and compositional variables and wine quality score. These relationships can potentially
enhance terroir.
Literature 1.Rousseau, J. and D. Delteil, Presentation d'une methode d'analyse sensorielle des baies de raisin. Principe, méthode, interpretation. Revue Française d'Oenologie, 2000. 183: p. 10-13.
2.Winter, E., J. Whiting, and J. Rousseau, Winegrape berry sensory assessment in Australia. 2004, Adelaide, SA, Australia: Winetitles.
3.Olarte Mantilla, S.M., et al., Review: Berry Sensory Assessment: concepts and practices for assessing winegrapes’ sensory attributes. Australian Journal of Grape and Wine Research, 2012. 18(3): p. 245-255.