The University of Adelaide (UA), School of Agriculture, Food and Wine, Waite Research Institute, PMB 1, Glen Osmond, South Australia 5064, Australia.
University of California at Davis, Department of Viticulture and Enology, One Shields Avenue, Davis, CA 95616-5270, USA.
Food Res Int. 2020 Apr;130:108903. doi: 10.1016/j.foodres.2019.108903. Epub 2019 Dec 17.
Establishing a fine wine image through regional typicality has been of interest to New World wine producing countries like Australia, but previous research mainly involved unoaked experimental wines, which were not reflective of the retail wine market. The regional typicality of commercially available fine Australian wines (FAW) was therefore explored, based on the hypotheses that sensory and chemical composition of varietal fine wines would discriminate by region, and further nuances within region would be explained by drivers of intraregional typicality. Chardonnay wines (2015 vintage) from Margaret River (MR, n = 16) and Yarra Valley (YV, n = 16); and Shiraz wines (2014 vintage) from Barossa Valley (BV, n = 16) and McLaren Vale (MV = 15), were selected for descriptive sensory analysis and underwent profiling of volatiles by gas chromatography-mass spectrometry (GC-MS). For both grape varieties, there was large variability in wine styles among wines from the same GI, such as fruity/crisp vs oaked Chardonnay and oaky/astringent vs savoury Shiraz. Consequently, human intervention seemed to be an important component of regional/sub-regional typicality, which therefore cannot be determined solely on geographic origin of the fruit. Using a combination of sensory markers and volatile profiles allowed the building of regional typicality models, which are promising, however, consumers may not perceive sub-regional differences based on sensory attributes. Undoubtedly, variation of wine styles emerging across wine regions, vintages, and viticultural and winemaking practices needs to be further explored, but this work created a preliminary sensory and volatile map for future research.
通过地域典型性来树立优质葡萄酒形象一直是澳大利亚等新世界产酒国关注的焦点，但之前的研究主要涉及未经橡木桶陈酿的实验性葡萄酒，这些葡萄酒并不能反映零售葡萄酒市场的情况。因此，本研究基于以下假设，即品种优质葡萄酒的感官和化学成分将按地区进行区分，且地区内的进一步细微差别将由地区内典型性的驱动因素来解释，对市售优质澳大利亚葡萄酒（FAW）的地域典型性进行了探讨：玛格丽特河（MR，n=16）和雅拉谷（YV，n=16）的霞多丽葡萄酒（2015 年份）；以及巴罗萨谷（BV，n=16）和迈拉仑维尔（MV，n=15）的设拉子葡萄酒（2014 年份），用于描述性感官分析，并通过气相色谱-质谱联用（GC-MS）对挥发性物质进行分析。对于这两个葡萄品种，来自同一地理标志（GI）的葡萄酒在风格上存在很大差异，例如霞多丽的果香/脆爽与橡木桶陈酿、设拉子的橡木桶/涩味与风味浓郁。因此，人为干预似乎是地域/子地域典型性的一个重要组成部分，因此不能仅根据果实的地理来源来确定。使用感官标志物和挥发性图谱的组合可以建立地域典型性模型，这些模型很有前景，然而，消费者可能不会根据感官属性感知到子地区的差异。毫无疑问，需要进一步探索葡萄酒产区、年份、葡萄栽培和酿酒实践所产生的葡萄酒风格变化，但这项工作为未来的研究创建了一个初步的感官和挥发性图谱。
