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.
|Title of host publication||Wine|
|Subtitle of host publication||Types, Production and Health|
|Editors||Arthur S. Peeters|
|Publisher||Nova Science Publishers|
|Publication status||Published - 2011|
|MoE publication type||D2 Article in professional manuals or guides or professional information systems or text book material|
- Pinot Noir red wines
- wine profiling
- separation technique
- organic compounds
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.