title: Influence of Grape Composition on Red Wine Ester Profile: Comparison between Cabernet Sauvignon and Shiraz Cultivars from Australian Warm Climate.
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.
authors.affiliation: †National Wine and Grape Industry Centre and ‡School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia.
authors.forename: Guillaume
authors.initials: G
authors.lastname: Antalick
authors.affiliation: †National Wine and Grape Industry Centre and ‡School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia.
authors.forename: Katja
authors.initials: K
authors.lastname: Šuklje
authors.affiliation: †National Wine and Grape Industry Centre and ‡School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia.
authors.forename: John W
authors.initials: JW
authors.lastname: Blackman
authors.affiliation: †National Wine and Grape Industry Centre and ‡School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia.
authors.forename: Campbell
authors.initials: C
authors.lastname: Meeks
authors.affiliation: †National Wine and Grape Industry Centre and ‡School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia.
authors.forename: Alain
authors.initials: A
authors.lastname: Deloire
authors.affiliation: †National Wine and Grape Industry Centre and ‡School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia.
authors.forename: Leigh M
authors.initials: LM
authors.lastname: Schmidtke
mesh_terms: D002980:Climate; D004952:Esters / Q000737:chemistry*; D005421:Flavoring Agents / Q000737:chemistry; D005638:Fruit / Q000737:chemistry* / Q000145:classification / Q000254:growth & development; D027843:Vitis / Q000737:chemistry* / Q000145:classification / Q000254:growth & development; D014920:Wine / Q000032:analysis*
chemical_list: D004952:Esters; D005421:Flavoring Agents
keywords: grape berry maturity; lipids; nitrogen; yeast metabolism