Vinification effects on the sensory, colour and GC profiles of Pinot noir wines from British Columbia

Analytical and sensory profiles were obtained for Pinot noir wines fermente d with two yeasts (Lalvin EC-1118, P; Lalvin L-2056, L) and four vinificati on techniques: high (T), ambient, cold and modified-cold temperature (M) fe rmentations. Wines were analysed for titratable acidity, pH, ethanol, colou r, total phenolics, flavonols, tartaric esters, anthocyanins and volatile c onstituents. Sensory descriptive analysis was conducted using 12 judges to evaluate colour, aroma, flavour, body and overall quality. Wines from the M vinification had the most red colour, body, tropical fruit and spicy aroma s and had the least vegetal character. Wines from the T vinification were t he most vegetal. Increased ester concentration (mainly acetates) and total volatile compounds were found in wines from the M vinification with yeast P in comparison to the other vinification methods and yeast L. Principal com ponent analyses distinguished four distinct groups of wines based on 33 mai n volatile constituents. Partial least square regressions revealed strong r elationships between sensory and instrumental colour measurements in terms of red colour intensity (r=0.88) and red hue (r=0.87). Crown Copyright (C) 2001 Published by Elsevier Science Ltd. All rights reserved.