finding relationships between bsa (berry sensory ......• shiraz in mclaren vale, (d.v.c.s, 2006)...
TRANSCRIPT
The 15th Australian Wine industry technical Conference Sydney, NSW 13-18 July 2013
Finding relationships between BSA (Berry Sensory Assessment) and wine quality. Case study – Shiraz /Rootstocks
Sandra Milena Olarte Mantilla
MEASURES OF QUALITY FROM THE VINEYARD TO THE WINERY
What is BSA?
BSA: any form of visual, aroma or taste evaluation of wine grape berries. This could involve evaluation of berry colour, aroma and the flavour, taste and mouth feel of some/all berry parts.
• First BSA methodology from
Institut Cooperatif du Vin (ICV) was the Quantified Descriptive Sensory Analysis (QDSA) presented by Jacques Rousseau in 2000 and in Australia in 2004
Bunch thining
Control
Leaf removal after flowering
Leaf removal before
flowering
Leaf removal start of
flowering
S Colour
P Acidity
P Citrus Flavour
P Grassy Flavour
S Disintegration
S Acidity
S Grape Flavour
S Citrus Flavour
S Tannin Intensity
S Tannin Grain Size
S Astringency
Seed Colour
-3
-2
-1
0
1
2
3
-4 -3 -2 -1 0 1 2 3 4
F2 (29.2
9 %
)
F1 (52.93 %)
Biplot (axes F1 and F2: 82.22 %)
BSA studies in viticulture • Shiraz in McLaren Vale, (D.V.C.S, 2006)
• Semillon in Waite campus (Lohitnavy et al, 2009)
Berry Col.
Sweet_P
Acid_P
Dark fruit_P Prune_P
Detachment
Juice_P
Disintegration
Drk Grape_Sk
Bitter_Sk
Astringent_Sk
Col. Extract.
Tannic_Sk
Grain Sz_Sk
Astrigent2_Sk
Col._Se
Bitter_Se
LT
Deform. HG Post
HG Harvest
HG Pre
LG Harvest
LG Post
LG Pre
-1.25
-1
-0.75
-0.5
-0.25
0
0.25
0.5
0.75
1
1.25
-1.25 -1 -0.75 -0.5 -0.25 0 0.25 0.5 0.75 1 1.25
F2 (
20
.56
%)
F1 (70.20 %)
PCA Biplot HG versus LG
Grape berry sensory evaluation, Shiraz - Results (HG versus LG) (Jordans et al, unpublished)
High grade Low grade
Flavours Sweet
Gel-like pulp
Acidic Juicy/watery
PhD Project Aims • Determine extent of use of Berry Sensory
Assessment in Australia by wine grape
growers and wine makers.
• Determine if sensory differences
in berries and wine can be found
between rootstocks.
• Determine and understand relationships
between Berry Sensory Assessment
and wine quality.
Survey Methodology
• Winemakers survey • 25 questions • 2150 Australian winemakers • 481 New Zealand winemakers • 347 answers
• Grapegrowers survey
• 8 questions • 70 answers • 6 regions in South Australia
Winemakers Survey Results
Yes 94%
No 6%
Winemakers using BSA Ach
ieve
tar
get
ed b
erry
gra
de
Hig
her
win
e qual
ity
Appro
priat
e price
pai
d for gra
pes
Oth
er
0
20
40
60
80
100
BSA use benefits
% W
inem
akers
Winemakers Survey Results
Sim
plif
ied sys
tem
Mor
e Tr
ainin
g
Freq
uen
cy b
efor
e har
vest
Sam
plin
g tra
inin
g
Met
hod
olog
y co
st red
uct
ion
Under
stan
din
g li
nk
BSA/w
ine
qual
ity
Oth
er
0
20
40
60
80
Ways to improve BSA
% W
inem
akers
Rootstocks
• Resistance to Phylloxera, drought tolerance, influence scion
vigour, nematode tolerance and salinity tolerance
• Use of rootstocks in South Australia 20% (Dry. N. 2007),
Australia 15%
• Potential Phylloxera resistance breakdowns (Schmid et al. 2003)
• High implementation costs and production loss ~AUS$
20.0000 ha (DAFWA,2006)
• Studies evaluating use of rootstocks on sensory
characteristics are scarce and often only evaluating wine
quality scores (Walker et al.2000, Silvilotti, 2007)
What is the effect of rootstocks on Shiraz berry and
wine sensory characteristics?
Methodology
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Rep 1 Rep 2 Rep 3
Rep 1 Rep 2 Rep 3
SARDI Nuriootpa, Barossa Valley
Rootstocks Berry and Wine Descriptive Analysis
Fresh berries
Wine
Panel size and
technique
Descriptive analysis 12 trained panellist
Sample size
3 berries 30 mls
Grape variety
Shiraz, clone BVRC30
Rootstock trials
Own roots 110 Richter
1103 Paulsen Schwarzmann
Collection years
2010 & 2011
Number of attributes
assessed
24 26
Wine quality rating 0 – 20 wine show system Expert panel 12 assessors
Wine appearance Rim colour Body colour Transparency
Wine aroma Fresh red berry Fresh dark berry Floral Confectionary§ Green Dry fruit Savoury spice Sweet spice Alcohol
Wine flavour Fresh red berry Fresh dark berry Confectionary Dry fruit Green Savoury spice Sweet spice
Wine mouthfeel Acidity Alcohol Body Tannin quantity Tannin quality
Sensory attributes wine and berry
Seed characteristics Seed colour at back of the seeds Astringency before crushing the seed Crushability Flavour Astringency after crushing seeds Bitterness Astringency – ease of tongue movement
Berry colour Berry colour
Skin characteristics Disintegration Acidity Dark grape flavour Bitterness Astringency Colour extraction Tannic intensity Grain size of tannins Astringency
Wine aftertaste Length
Pulp characteristics Sweetness Acidity Dark grape flavour Fig flavour Prune flavour Detachment of pulp from skin Juiciness of pulp
Berry Sensory Attributes Wine Sensory Attributes
Vine, grape and wine compositional measurements
Vegetative vine measurements:
Yield
Berry weight
Pruning weights
Grape compositional measurements:
Berry tannins (Whole berry homogenate, spectrophotometry)
Anthocyanins (Whole berry homogenate, spectrophotometry)
Juice (oBrix, T.A., pH)
Trace element analysis (ICP)
Wine compositional measurements: Anthocyanins and
tannins (HPLC)
pH, T.A, Alcohol
Trace element analysis (ICP)
Wine expert panel
13.40
13.60
13.80
14.00
14.20
14.40
14.60
14.80
15.00
15.20
15.40
15.60
Own roots 110 Richter
1103 Paulsen Schwarzmann
Sco
re
Wine quality
2010
2011
Bronze medal 2010
Bronze medal 2011
Bronze medal 2011
Berry and Wine compositional measurements highlights 2010 - 2011
Wine
• 110 Richter and Schwarzmann: higher anthocyanins and tannins
• Own roots: Lower anthocyanins and tannins
Lowest magnesium and highest sodium
High Potassium in both years
Berry
• 110 Richter and Schwarzmann: high berry colour and berry tannins
• Own roots: Higher yield, pruning weights.
Lowest magnesium and highest sodium.
High % seed tannin
• 1103 Paulsen and 110 Richter: highest % skin tannin
• No significantly difference in TSS in the rootstocks in the same year
3.5
4.5
5.5
6.5
7.5
8.5
9.5
10.5
Berry Sensory Attributes Significantly Different 2010-2011
3
4
5
6
7
8
9Pulp acidity
Skin Detachment
Skin Disintegratio
n
Seed colour
Seed astringency
after chewed
Seed bitter
Seed ease of tongue
Own roots
110 Richter
1103 Paulsen
Schwarzmann
2010 2011
P grape juice
flavour
P detachment
Sk disintegration
Sk dark grape
flavour Sd colour
Sd crushability
Sd astringency
Sd bitterness
Sd astringency after
chewed
P acidity
3.5
4.5
5.5
6.5
7.5
8.5
9.5
10.5 P grape juice
flavour
P detachment
Sk disintegration
Sk dark grape
flavour Sd colour
Sd crushability
Sd astringency
Sd bitterness
Sd astringency after
chewed
P acidity
____ Attributes not significantly different ____ Attributes significantly different
4.0
5.0
6.0
7.0
8.0
9.0
10.0
4.0
5.0
6.0
7.0
8.0
9.0
10.0
Wine Sensory Attributes Significantly Different 2010-2011
Rim colour Body
colour
Fresh red berry
aroma
Fresh dark berry
aroma
Floral aroma
Savoury spice
aroma
Alcoholaroma
Acidity Alcohol flavour
Body
Tannin quantity
Tannin quality
Length
Fresh dark berry
flavour
Dry fruit flavour
Savoury spice
flavour
Rim colour Body
colour
Fresh red berry
aroma
Fresh dark berry
aroma
Floral aroma
Savoury spice
aroma
Alcoholaroma
Acidity Alcohol flavour
Body
Tannin quantity
Tannin quality
Length
Fresh dark berry
flavour
Dry fruit flavour
Savoury spice
flavour
3
4
5
6
7
8
9Pulp acidity
Skin Detachment
Skin Disintegratio
n
Seed colour
Seed astringency
after chewed
Seed bitter
Seed ease of tongue
Own roots
110 Richter
1103 Paulsen
Schwarzmann
2010 2011 ____ Attributes not significantly different ____ Attributes significantly different
Rim ColourBody Colour
Frs Dk Berr ar
Savoury spice aroma
Body
Tannin quantity
Tannin quality
Length
Frs Dk Berry flav
Dried fruit flavour
Sav spice flav
-4
-2
0
2
4
-4 -2 0 2 4
F2 (2
7.4
1 %
)
F1 (58.74 %)
Biplot (axes F1 and F2: 86.14 %)
1103 Paulsen
Schwarzmann Own roots
110 Richter
Seed crushability
Fr red berry ar
Seed ease of tongue
Pulp grape juice flavour Floral ar
Seed astringency after chewed
Seed bitterness
Pulp acidity
Skin disintegration
Skin dark grape flavour Skin detachment
Wine quality
Seed colour
Berry and wine sensory attributes significantly different 2010 and 2011 plus
wine quality
____ Wine quality score
____ Significantly different berry sensory attributes
____ Significantly different wine sensory attributes
Conclusions
• Descriptive Analysis was able to differentiate rootstock treatments sensory characteristics in wine and berries. However Descriptive Analysis was able to differentiate the rootstocks more in wine.
• Own roots wine treatment had lower quality scores in both seasons. Possibly driven by high vigour and higher presence of Na in wine and berries, and K in wine.
• Wine sensory characteristics such as: dark fruit (flavour and aroma), tannin quality, tannin quantity and body are the sensory attributes that are driving higher quality for 110 Richter and Schwarzmann.
• The berry sensory attribute ‘skin detachment’ is related positively with wine sensory attributes that are driving the wine quality.
• Berry sensory attributes from the seeds have negative relationship to wine sensory attributes that are driving the wine quality.
Future Directions
• Studies in different varieties
• Studies with different grape grades
• Studies to find specific attributes for different wine styles
Thank you!!
• Survey participants
• Sensory assessors
• Expert panel participants
• Colleagues Bastian and Collins Group
• Supervisors
Dr Susan Bastian
Dr Cassandra Collins
Dr Patrick Iland