Shiraz wine

FIGURE 4.2 PLS-DA score plot performed on the H NMR spectra of wines. The plot shows the clear discrimination among Australian Shiraz wines (square) and French (circle), Californian (triangle), and Australian (star) Cabernet Sauvignon wines. 

Gawel, R., Francis, L., Waters, E. J. (2007a) Statistical correlations between the in-mouth textural characteristics and the chemical composition of Shiraz wines. Journal of Agricultural and Food Chemistry, 55, 2683-2687. 

Figure 8. Concentration of (a) Mv and (b) vitisin A in a commercial Shiraz wine made from grapes sourced from a single vineyard and made by the same vinification process over 40 vintages.

The relationships between the levels of polyphenols, acidity, and red pigments in Shiraz wines and their perceived textural profiles as quantified by a trained sensory descriptive analysis panel were explored [52]. A chamois-like feeling when the wine was held in the mouth appeared to be related to an absence of polyphenols. The in-mouth chalklike texture was strongly associated with anthocyanin concentration and was negatively associated with alcohol level and acidity. The astringent subqualities of velvetUke and emery-like roughing were mostly related to polyphenol levels, but these attributes could not be adequately differentiated by the compositional variables under study. Wines that elicited a puckery ... 

Downey, M., Harvey, J., and Robinson, S., Analysis of tannins in seeds and skins of Shiraz grapes throughout berry development. Aust. J. Grape Wine Res. 9, 15, 2003. 

Haselgrove, L. et al., Canopy microclimate and berry composiiton the effect of bunch exposure on the phenolic composition of Vitis vinifera L cv Shiraz grape berries. Aust. Grape Wine Res. 6, 141, 2000. 

Downey MO, Harvey JS, Robinson SP. 2003b. Synthesis of flavonols and expression of flavonol synthase genes in the developing grape berries of Shiraz and Chardonnay (Vitis vinifera L.). Aust J Grape Wine Res 9 110-121. 

Red wines have higher TAC than white wines. Red Chilean wines were found to have TAC of 25.1-33.3 mM, whereas TAC of white wines was 2.9-52 mM Trolox equivalents (C3). Other studies found TAC of 12-14 mM for Californian Pinot Noir, Rioja, and Bouzy Rouge, 16 mM for Australian Shiraz, and 23 mM... 

Trials performed on Shiraz for several years have allowed the comparison of wines produced under three winemaking protocols CM for 8 days (C) CM for 8 days, followed by a 10-day period with a daily pumping over—to maintain contact between harvest and free-run juice (P) same protocol as in P, but with the addition of pectolytic enzymes, before the first pumping over (P) (Flanzy et al., 2001). 

FIGURE 1.3 Sensory profiles of three carbonic maceration (CM) wines from Shiraz in 1995, after 16 months. (Figure from Flanzy et al., 2001. Reproduced with the permission of the Editor.)... 

Abbott, N.A., Coombe, B.G. Williams, P.J. (1991). The contribution of hydrolyzed flavour precursors to quahty differences in Shiraz juice and wines an investigation by sensory descriptive analysis. Am. J. Enol. Vitic., 42, 167-174. 

Blanc, a connection has been established by sensory descriptive analyses between the aroma attributes of hydrolyzed flavor precursors from the grapes and wines of these varieties (7-10). These studies have demonstrated that grape glycosides are of importance to white wine flavor, in particular after a period of wine storage. Similarly, for the black grape variety Shiraz, a sensory study has indicated that juice glycosidic hydrolysates have aroma characteristics in common with those of wines of that variety (11). 

Table 3.15 ESI/MS spectral data of pigments isolated in fraction iv) (scheme of Figure 3.19) from Shiraz grape marc extract and wine, nd not detected. Analytical conditions ion source and orifice potentials 5.5 kV and 30 V respectively, positive ion mode. Curtain gas N2 8 units nebulizer gas air 10 units injected solution 50% acetonitrile acidified with 2.5% acetic acid (rate 5p,L/min) (Asenstorfer et al., 2001).

Figure 10. Proportion of monomeric anthocyanin pigment (Mv, Afv-3-(acetyl)glucoside, Mv-3-(p-coumaryl)-glucoside, vitisin A, acetyl-vitisin A, p-coumaryl-vitisin A) to polymeric pigment (unidentifiedpigments in the hump) as defined by the area under the HPLC chromatogram at 520 nm. The wine was made from Shiraz grapes and was measured directly after fermentation and then at 6 months and at 12 months of age.

---