Inter-regional characterisation of New Zealand pinot noir wines: Correlation between wine colour, monomeric and polymeric phenolics, tannin composition, antioxidant capacity, and sensory attributes.

A total of 116 New Zealand Pinot Noir wines from Central Otago (CO), Marlborough (MLB), and Martinborough (MTB) were analysed for colour, monomeric and total phenolics, antioxidant capacity, and tannins using colourimetric and HPLC methods. Correlations among chemical compositions and analytical techniques were examined. Additionally, a sensory study assessed wine colour and five mouthfeel attributes.

Quantitative analysis of wine and other fermented beverages with benchtop NMR.

We present a fully automated approach for quantitative compositional analysis of fermented beverages using benchtop nuclear magnetic resonance (NMR) spectroscopy. NMR spectroscopy, renowned for its applications in chemical structure elucidation, is gaining attention as a quantitative analytical technique due to its inherent linearity and the ability to obtain comprehensive quantitative information with a single simple experiment. Recently developed benchtop NMR spectrometers offer the quantitative capabilities of NMR to a wide range of potential users in industry, but their applicability has been limited by the reduced effective spectral resolution and the need for more advanced data processing.

Effect of Cluster Thinning Vitis vinifera cv. Pinot Noir on Wine Volatile and Phenolic Composition.

The effects of two cluster thinning regimes (low and moderate) with Vitis vinifera cv. Pinot noir, in vineyards located in Central Otago, New Zealand, on wine composition, were studied across three consecutive seasons. There were strong correlations between the extent of cluster thinning and pH and bunch weights, and the concentrations of the C-norisoprenoids, monoterpenes, fatty acids, cinnamic esters, β-phenylethyl alcohol, and all polyphenols.