Differences in Pinot Noir red wines produced by different methods

Chromatographic, spectroscopic, and electro aided study

Heli Sirén, Kimmo Sirén, Sandeep Sharma, Laura Kaijanen, Jaana Ruokonen, Mélanie Bricka, Stella Rovio

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

Abstract

The aim of the research was to study composition of Pinot Noir wines from U.S:A., France, New Zeeland, and Chile. Pinot noir grapes are difficult to grow and therefore differences were expected between products made by natural and artificial methods. The study is divided into two parts. Firstly, the published literatures reviewed by endogenous and exogenous compounds in red wines by separation techniques and elemental analyses. Secondly, the article contains a report on the sensory evaluation and the experimental work done for specifying the differences in eight Pinot Noir red wines from different wine production countries. The wines were studied in detail to identify compounds that are produced during the production processes. The compounds were carbohydrates, carboxylic acids, and other native compounds origin from grapes. In addition, the task was to specify some of the compounds migrated into the products de to framing. Both chemical analyses and the sensory evaluation revealed clear differences among the wine samples.
Original languageEnglish
Title of host publicationWine
Subtitle of host publicationTypes, Production and Health
EditorsArthur S. Peeters
PublisherNova Science Publishers
Chapter17
ISBN (Print)978-1-61470-635-9
Publication statusPublished - 2011
MoE publication typeD2 Article in professional manuals or guides or professional information systems or text book material

Fingerprint

red wines
wines
sensory evaluation
grapes
carboxylic acids
methodology
Chile
Netherlands
France
carbohydrates
sampling

Keywords

  • Pinot Noir red wines
  • wine profiling
  • separation technique
  • metals
  • organic compounds
  • pesticides

Cite this

Sirén, H., Sirén, K., Sharma, S., Kaijanen, L., Ruokonen, J., Bricka, M., & Rovio, S. (2011). Differences in Pinot Noir red wines produced by different methods: Chromatographic, spectroscopic, and electro aided study. In A. S. Peeters (Ed.), Wine: Types, Production and Health Nova Science Publishers.
Sirén, Heli ; Sirén, Kimmo ; Sharma, Sandeep ; Kaijanen, Laura ; Ruokonen, Jaana ; Bricka, Mélanie ; Rovio, Stella. / Differences in Pinot Noir red wines produced by different methods : Chromatographic, spectroscopic, and electro aided study. Wine: Types, Production and Health. editor / Arthur S. Peeters. Nova Science Publishers, 2011.
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Sirén, H, Sirén, K, Sharma, S, Kaijanen, L, Ruokonen, J, Bricka, M & Rovio, S 2011, Differences in Pinot Noir red wines produced by different methods: Chromatographic, spectroscopic, and electro aided study. in AS Peeters (ed.), Wine: Types, Production and Health. Nova Science Publishers.

Differences in Pinot Noir red wines produced by different methods : Chromatographic, spectroscopic, and electro aided study. / Sirén, Heli; Sirén, Kimmo; Sharma, Sandeep; Kaijanen, Laura; Ruokonen, Jaana; Bricka, Mélanie; Rovio, Stella.

Wine: Types, Production and Health. ed. / Arthur S. Peeters. Nova Science Publishers, 2011.

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

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AU - Bricka, Mélanie

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AB - The aim of the research was to study composition of Pinot Noir wines from U.S:A., France, New Zeeland, and Chile. Pinot noir grapes are difficult to grow and therefore differences were expected between products made by natural and artificial methods. The study is divided into two parts. Firstly, the published literatures reviewed by endogenous and exogenous compounds in red wines by separation techniques and elemental analyses. Secondly, the article contains a report on the sensory evaluation and the experimental work done for specifying the differences in eight Pinot Noir red wines from different wine production countries. The wines were studied in detail to identify compounds that are produced during the production processes. The compounds were carbohydrates, carboxylic acids, and other native compounds origin from grapes. In addition, the task was to specify some of the compounds migrated into the products de to framing. Both chemical analyses and the sensory evaluation revealed clear differences among the wine samples.

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KW - separation technique

KW - metals

KW - organic compounds

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Sirén H, Sirén K, Sharma S, Kaijanen L, Ruokonen J, Bricka M et al. Differences in Pinot Noir red wines produced by different methods: Chromatographic, spectroscopic, and electro aided study. In Peeters AS, editor, Wine: Types, Production and Health. Nova Science Publishers. 2011