Identification of the major drivers of 'phenolic' taste in ... - GWRDC

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RT (min) AWRI: Identification Of The Major Drivers Of ‘Phenolic’ Taste In White Wines 116 [M-H] ‒ (mDa) Molecular Formula Product ions (m/z) Proposed compounds Reference 97.6 207.0669 0.6 C11H12O4 179.036, 161.026, 135.046 Caffeic acid ethyl ester 2 99.1 301.0363 0.9 C15H10O7 101.6 191.0724 2.1 C17H12O3 273.041, 180.004, 179.000, 169.016, 152.008, 151.005, 121.030 Quercetin 1 Coumaric acid ethyl ester 102.6 285.0416 1.1 C15H10O6 257.016, 151.005 Kaempferol MB#: PR040026, 1 103.3 315.0512 0.2 C16H12O7 300.028, 271.062, 227.079, 150.997 Isorhamnetin MB#: PR040022 MB# = MassBank Record number References in table: 1. Fabre et al. (2001) 2. Frega et al. (2006) 3. Baderschneider & Winterhalter (2001) 4. Careri (2004) 5. Monagas et al. (2005) 6. Baderschneider & Winterhalter (2000) 7. Hvattum (2002) 8. Cejudo-Bastante et al. (2010) 9. Sun et al. (2007) 10. Salgues et al. (1986) 11. Püssa et al. (2006)
AWRI: Identification Of The Major Drivers Of ‘Phenolic’ Taste In White Wines B Administrative Appendices B.1 Communication A critical aspect of this project has been ongoing dialogue with a broad range of wine industry stakeholders to confirm the relevance and help to set the direction of the project for the Australian wine industry. An Industry Reference Group Meeting was held in July 2009 to present a summary of the project (UA 06/03) that preceded this one (AWRI 0901) and discussions and feedback on project directions and winemaker views were sourced. Two articles in Industry publications that are relevant, but precede the timeframe of this project, are: Gawel, R.; Dimanin, P. A.-G.; Francis, I. L.; Waters, E. J.; Herderich, M. J.; S., P. Coarseness in white table wine. Aust NZ Wine Ind J. 2008, 23, 19-22. Parker, M.; Mercurio, M.; Jeffery, D.; Herderich, M.; Holt, H.; Smith, P. A. An overview of the phenolic chemistry of white juice and wine production. Aust. N.Z. Grapegrower Winemaker 2007, 509a, 74-80. Project outcomes and a workshop was presented at 14 AWITC in July 2010 and project outcomes have been developed into AWRI road show material for delivery to regional groups across Australia A half day workshop entitled “White Wine Phenolics” was presented at the Australian Wine Industry Technical Conference; convened by Richard Gawel, with speakers Martin Day, Steve Van Sluyter, Richard Gawel (AWRI), Hildegarde Heymann (UC Davis) and Peter Leske (SAWIA, Industry practitioner, inter alia). Informal but unprompted feedback from attendees suggested that the workshop was very well received. The workshop was fully subscribed with delegates from Australia, New Zealand, Spain, South Africa and California. The workshop explored the concept of phenolic taste in white wines, and the desirability or otherwise of building phenolic structure into white wines. The 2010 project wines were presented for discussion, as were phenolic fractions taken from Fiano and Gewurztraminer commercial wines. Twelve international commercial wines thought to display phenolic character were also tasted and discussed in light of their measured phenolic and polysaccharide content. A presentation titled ‘Putting the texture back into white wines. The role of phenolics, polysaccharides, alcohol and pH in white wine structure and style’ was delivered by Richard Gawel at the 63 rd American Society for Enology and Viticulture National Conference in June 2012 in Portland, Oregon. 117
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