INDEPENDENT NEWS

Could Chardonnay, Pinot gris benefit from Sauv treatment?

Published: Wed 29 Aug 2018 09:31 AM
New Zealand’s Sauvignon blanc is famous the world over for its special tropical aromas but now kiwi scientists believe they are on the verge of a breakthrough in recreating those special qualities in other wines including Chardonnay and Pinot gris.
The new research from the Wine Science programme team at the University of Auckland, including PhD candidate Xiaotong Lyu, Dr Leandro Dias Araujo and Professor Paul Kilmartin, will be presented at the NZ Winegrowers Romeo Bragato National Conference in Wellington today.
Some of the distinctive Marlborough Sauvignon that has proved so popular internationally was revealed through previous research at the University by Professor Paul Kilmartin. That research showed wine produced using machine – as opposed to hand – harvesting that macerates the fruit well, combined with good antioxidant protection straight after harvest, produces a type of Sauvignon that is high in a family of aroma compounds known as varietal thiols which give the local wine its distinctiveness.
But they now know that these varietal thiol compounds can be elevated in all New Zealand white wines when harvesting techniques regularly used with Sauvignon blanc are applied to other varieties such as Chardonnay and Pinot gris.
Professor Kilmartin says a sensory panel at the University of Auckland’s Goldie Wine programme on Waiheke Island where the University’s postgraduate programme is based has already sampled a specially-produced Pinot gris.
“Our panel liked the wines and found that the Pinot gris they were asked to profile retained a distinctive Pinot gris character, typically more floral with light fruity attributes, even with the higher varietal thiols present,” he says.
“But it’s important to point out that one type of wine doesn’t become another using this method – a Pinot gris doesn’t change into a Sauvignon blanc - but another dimension is added to the wine by these potent aromatic compounds.”
The research aims to give New Zealand winegrowers and producers a new tool to direct the style of wine they want to produce based on the quality styles needed for different consumer markets, Professor Kilmartin says. Varietal thiols produce different styles depending on whether they are higher in the wine or lower.
Ends

Next in Business, Science, and Tech

Biosecurity New Zealand – Situation Update 2
By: Biosecurity NZ
NZ dollar jumps a cent as Reserve Bank wrong-foots traders
By: BusinessDesk
Four endangered sea lions dead in nets in one week
By: Forest And Bird
Falling battery costs may outstrip Transpower projections
By: BusinessDesk
Biosecurity New Zealand – Situation Update 3
By: Biosecurity NZ
Devonport Queensland Fruit Fly Situation Update 1
By: Biosecurity NZ
Auckland – controls on produce movement in place
By: Ministry of Primary Industries
Official Cash Rate unchanged at 1.75 percent
By: Reserve Bank
Orr dovish but not as dovish as the market expected
By: BusinessDesk
Reserve Bank pushes out the likely date of next OCR move
By: BusinessDesk
RBNZ capital plan could see real-time bank stress test: KPMG
By: BusinessDesk
Inflation expectations ease in Reserve Bank survey
By: BusinessDesk
Wages rising faster than house price rises
By: New Zealand Government
Further evidence of weakening economic outlook
By: New Zealand National Party
View as: DESKTOP | MOBILEWe're in BETA! Send Feedback © Scoop Media