12 January - 20 June 2016

The profiles of Pinot Noir wines vary in their composition of organic and inorganic compounds

23 April 2015

Heli Sirén and colleagues at the University of Helsinki have performed a comprehensive study into the composition of Pinot Noir wines. The study included the analysis of eight bottles of wine; three originating from the USA, two from New Zealand, two from Chile and one from France. All of the wines were bottled between 2007 and 2009 and the selection also included a variety of differences in production.

Each of the wines was analysed by liquid chromatography, capillary electrophoresis, ICP-AES and UV/Vis as well as being analysed for nitrogen, pH and total organic content. This multilateral analytical evaluation demonstrated that profiles of Pinot Noir wines vary in their composition of organic and inorganic compounds.

The study found that the organic composition of the wine was indicative of the fermentation process with the lowest levels of organic compounds found in natural, biodynamic and micro-oxygenation fermentation. The highest levels were found in the wines fermented with cultured yeast.

The inorganic analysis demonstrated that the geographical origin of the wine could be inferred as the wines from New Zealand contained very low mineral levels. Micro-oxygenation, a process used to control the exposure of wine to oxygen during production, appeared to reduce the quantities of anthocyanins which contribute to the colour of the wine.

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