Syrah wines

Measurements of acetaldehyde accumulation were reported in some of the earliest descriptions of the MOX process, where 5 months of MOX at 3 mL/L/month was found to raise the acetaldehyde concentration to 33 mg/L, compared to a control wine at 13 mg/L (Moutounet et ah, 1996). Further trials at Oenodev for a Syrah wine in 300-L tanks, and subject to elevated O2 delivery rates of 30,60, or 90 mL/L/month for 3 weeks, have shown that acetaldehyde will progressively accumulate to be perceived by a tasting panel from an early stage. Increased concentrations of acetaldehyde by GC were cordirmed for all treatments over the control by the end of the trial, with very high concentrations (50 mg/L) seen in the 90-mL/L/month MOX treatment (Oenodev, 2009). 

Figure 3. Percentage of the total color contributed by the three classes of pigments found in a Syrah wine shortly after pressing. MP, monomeric pigments (anthocyanins) SPP, small polymeric pigments LPP, large polymeric...

Meillon, S., Viala, D., Medel, M., Urbano, C., Guillot, G. and Schhch, P. (2010). Impact of partial alcohol reduction in Syrah wine on perceived complexity and temporahty of sensations and link with preference. Food Quality and Preference, 21(7), 732-740. 

Segurel, M., Razungles, A., Riou, C., Salles, M., Baumes, R. (2004). Contribution of dimethyl sulphide to the aroma of syrah and grenache noir wines and estimation of its potential in grapes of these varieties. J. Agric. Food Chem., 52, 7084-7093. 

Hermosin, I., Sanchez-Palomo, E., Vicario-Espinosa, A. (2005). Phenolic composition and magnitude of copigmentation in young and shortly aged red wines made from cultivars. Cabernet Sauvignon, Cencibel, and Syrah. Food Chem., 92, 269-283. 

The wine was a Syrah obtained soon after pressing and we could attribute over 30 percent of the total color at pH 4.9 to polymeric pigments that did not precipitate with protein. When the wines shown in Figure 2 were re-examined and the amount of LPP and SPP were added together, the correlation with polymeric pigments by the Somers assay was found to be quite good (Figure 4). 

Terpenol concentrations in wines made from grape varieties with simple flavors (Sauvignon Blanc, Syrah, Cabernet Sauvignon, Cabernet Franc, Merlot, etc.) are generally below the perception threshold. There are, however, Chardonnay clones with the Muscat character. These are normally eliminated from clonal selections of vines, as their wines do not have typical varietal character. 

The peppery character of grapes and wines is attributed to the presence of the sesquiterpenoid (-)-rotundone, (3S, 5R,8S)-5-(isoprop-2-en-l-yl)-3,8-dimethyl-3,4,5,6,7,8-hexahydro-2fT-azulen-l-one (8-199). Rotundone has a very distinctive aroma and low sensory threshold concentrations (16 ng/1 in red wine and 8ng/l in water). This guaiane-like compound was first found in Syrah (Siraz), Mourvedre and Durif wines produced in Australia, at concentrations of up to 145 ng/1 and later in higher amounts... 

Carbonic maceration is certainly most interesting from an aromatic viewpoint. It produces wines with a unique aroma. Some have accused this technique of producing uniform wines and of masking the aromas of quality varieties (Rib6reau-Gayon et al, 1976). Other authors (Flanzy et al., 1987) find that the aromas of certain varieties (Muscat and Syrah are intensified. This technique has also been observed to increase the aromatic intensity of relatively neutral varietal wines (Aramon, Carignan). 

Many red grape varieties are suitable for making rose wines. The Cdtes de Provence vineyards specialized in rosd wine production have developed a blend of grape varieties that provide well-balanced color, bouquet, and body (Flanzy, 1998). Cinsault, Syrah, and Mourvedre add aromatic depth, finesse, and elegance to the basic varieties, Carignan and Grenache. 

As everywhere in the wine-growing world, a few international varieties have also reached Austria. Especially cultivars from the Cabernet family and Syrah, which have been introduced recently (www.austrianwine.com, information platform of the Austrian wine marketing board). The international white varieties Chardonnay, Sauvignon Blanc, and Riesling have already been available for centuries (Trummer, 1841). 

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