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Preliminary study of Australian Pinot noir wines by colour and volatile analyses, and the Pivot© Profile method using wine professionals

Longo, R ORCID: 0000-0001-9708-7234, Pearson, W, Merry, A ORCID: 0000-0002-7901-2228, Solomon, M, Nicolotti, L, Westmore, H, Dambergs, R and Kerslake, F ORCID: 0000-0002-1005-4382 2020 , 'Preliminary study of Australian Pinot noir wines by colour and volatile analyses, and the Pivot© Profile method using wine professionals' , Foods, vol. 9, no. 9 , pp. 1-16 , doi:

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The aim of this preliminary study was to identify potential colour components, volatile and sensory attributes that could discriminate Pinot noir wines from five Australian winegrowing regions (Adelaide Hills, Yarra Valley, Mornington Peninsula, Northern and Southern Tasmania). The sensory analysis consisted of the Pivot© Profile method that was performed by wine professionals. A headspace solid-phase microextraction-gas chromatography-mass spectrometry method was used to quantify multiple volatile compounds, while the Modified Somers method was used for colour characterisation. Analysis of data suggested ethyl decanoate, ethyl 2-methylpropanoate, ethyl 2-methylbutanoate, in addition to decanoic acid as important contributors to the discrimination between regions. Similarly, wine hue, chemical age indices, total anthocyanin, and (%) non-bleachable pigment also discriminated wines between regions. The sensory analysis showed that wines from Mornington Peninsula were associated with the ‘red fruits’ aroma, ‘acidic’, and ‘astringency’ palate descriptors, while those from Adelaide Hills were associated with the ‘brown’ colour attribute. This study indicates regionality is a strong driver of aroma typicity of wine.

Item Type: Article
Authors/Creators:Longo, R and Pearson, W and Merry, A and Solomon, M and Nicolotti, L and Westmore, H and Dambergs, R and Kerslake, F
Keywords: Australian Pinot noir, regionality, aroma compounds, Pivot© Profile, provenance
Journal or Publication Title: Foods
Publisher: MDPI
ISSN: 2304-8158
DOI / ID Number:
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Copyright 2020 the authorsCreative Commons Attribution (CC BY) license (

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