1. 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

2. Outline Background Experimental approach Results Conclusion
Acknowledgements

3. 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

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

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

6. 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)

7. Wine growing regions of New Zealand

8. 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?

9. 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

10. 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

11. 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

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

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

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

15. 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

16. 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

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

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

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

20. 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

21. 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

22. Thank you