Farhana R Pinu Richard C Gardner Silas G Villas-Boas Searching for terroir of New Zealand Sauvignon blanc juice and wine through metabolomics Farhana R Pinu Richard C Gardner Silas G Villas-Boas School of Biological Sciences, University of Auckland NZ Institute for Plant and Food Research, New Zealand

Outline Background Experimental approach Results Conclusion Acknowledgements

Terroir concept developed in France Factors that affect terroir: Soil Climate Human intervention (viticultural and oenological) Seguin 1981, Vaudour et al. 1998, Tesic et al. 2001

Sensory analysis of wines that show presence of terroir in wines 2004 and 2005 vintages Parr et al., 2007

Sensory analysis of wines that show presence of terroir in wines 2004 and 2005 vintages Lund et al., 2009

New Zealand Sauvignon blanc NZ flagship wine In 2012, 76% of exported wine In 2013, 60% of total vintage Characteristics: Depends on juice composition, regions, season and even vineyards Fruity (tropical) Grassy, herbaceous (green) Vegetal (e.g. capsicum, asparagus notes) Mineral characteristics total sales of New Zealand wine reached an estimated $1.25 billion dollars in the year to June 2008., 76.1% was for SB in 2008. NZ Sauvignon blanc: Wine Aroma Wheel (By Plant and Food Research)

Wine growing regions of New Zealand

Application of metabolomics in Sauvignon blanc research Knowledge of variation in the constituents of grape juice and wine, both between vineyards and between seasons. Why do New Zealand wine makers concern about variation between wine quality?

Experimental approach Grape juice Metabolite profiling (both targeted and un-targeted GC-MS LC-MS NMR FTIR Controlled lab-scale fermentation of grape juices: EC1118; 15 °C; 100 rpm Data mining and analysis Metabolite profiling of wines

Grape juice and wine samples Seasons Numbers of samples Origin Winery/wineries 2006 and 2007 8 Marlborough Saint Claire 2008 12 Different Wineries 2009 20 2010 Hawkes Bay 1 Central Otago VinPro 14 Total= 63 juices and wines

Detection and identification of metabolites or other parameters Instrumental platforms Features Identifications GC-MS (targeted and untargeted) 2000 150 LC-MS (targeted) --- 5 NMR (untargeted) 65 13 FTIR (WineScan) 10 parameters

Combined wine metabolite profiles show a limited effect of seasons: No clear geographical variation 2006 and 2007 2008 2009 2010 other regions 2010 Marlborough

Neighbour vineyard Metabolomics data of juices from different seasons showed no clear geographical variation 2006 and 2007 2008 2009 2010 other regions

Volatile thiol data of 2010 season show a discrete trend of clustering based on geographic origin Central Otago Hawkes Bay Marlborough

Volatile compounds of 2010 season show the effect of regional terroir Rapaura Volatile compounds of 2010 season show the effect of regional terroir Wairu valley Central Otago Hawkes Bay Marlborough Awatere valley

Combined metabolite profile of juices show no effect of seasonal or regional terroir on juices 2006 and 2007 2008 2009 2010 other regions 2010 Marlborough Saint Claire winery

GC-MS metabolite profiles show a seasonal variation in juices 2006 and 2007 2008 2009 2010 other regions 2010 Marlborough

GC-MS metabolite profiles of 2010 juices also show a regional terroir Central Otago Hawkes Bay Marlborough

Effect of Terroir in grape juice and wine by GC-MS data

Conclusion In general, seasonal variation is more prominent than the geographic variation of SB grape juices and wines Volatile compounds data can reveal the effect of terroir on SB wines GC-MS data of 2010 Sauvignon blanc juices and wine clearly show the effect of terroir

Acknowledgements Supervisors: Dr. Silas G. Villas-Boas and Professor Richard Gardner NMR Analysis: Dr. Patrick Edwards, Massey University WineScan: Villa Maria Lab Juice collection: Andy Frost (Pernod Ricard), Saint Clair Family Estate, Soon Lee (Wine Sci), Sara Jouanneau (Wine Sci), Jody Hasty (VinPro, Otago), Vidal wines, Trinity Hills, C.J. Pask winery and Pernod Ricard for supplying grape juices Scholarship: Education New Zealand (NZIDRS) and University of Auckland Doctoral Scholarship Project funding: MSI, School of Biological Sciences and NZ Winegrowers All the members of Villas-Boas group

Thank you