Characterisation of Australian Verdelho wines from the Queensland Granite Belt region

Sonni, Francesca, Moore, Evan G., Chinnici, Fabio, Riponi, Claudio and Smyth, Heather E. (2016) Characterisation of Australian Verdelho wines from the Queensland Granite Belt region. Food Chemistry, 196 1163-1171. doi:10.1016/j.foodchem.2015.10.057

Attached Files (Some files may be inaccessible until you login with your UQ eSpace credentials)
Name Description MIMEType Size Downloads
UQ373010_OA.pdf Full text (open access) application/pdf 435.59KB 0

Author Sonni, Francesca
Moore, Evan G.
Chinnici, Fabio
Riponi, Claudio
Smyth, Heather E.
Title Characterisation of Australian Verdelho wines from the Queensland Granite Belt region
Journal name Food Chemistry   Check publisher's open access policy
ISSN 1873-7072
Publication date 2016-01-01
Year available 2015
Sub-type Article (original research)
DOI 10.1016/j.foodchem.2015.10.057
Open Access Status File (Author Post-print)
Volume 196
Start page 1163
End page 1171
Total pages 9
Place of publication Amsterdam, Netherlands
Publisher Elsevier
Language eng
Abstract Verdelho is a white-grape-vine, growing well in the Granite Belt region of Queensland. Despite its traditional use in Madeira wine production, there is scant literature on the flavour characteristics of this variety as a dry wine. In this work, for the first time, volatile compounds of Verdelho wines from the Granite Belt have been isolated by solid phase extraction (SPE), and analysed using gas chromatography-mass spectrometry (GC-MS). A corresponding sensory characterisation of this distinctive wine style has also been investigated, using sensory descriptive analysis. Chemical compounds that mostly contribute to the flavour of these wines were related to fruity sweet notes (ethyl esters and acetates), grassy notes (3-hexenol), floral aromas (2-phenylethanol and β-linalool) and cheesy aromas (fatty acids). Sensory analysis confirmed that the Verdelho wines were characterised by fruity aroma attributes, especially “tree-fruit” and “rockmelon”, together with “herbaceous”, while significant differences in the other attributes were found.
Keyword Verdelho wine
Volatile compounds
Sensory descriptive analysis
Q-Index Code C1
Q-Index Status Provisional Code
Grant ID UQ-NSRSF-2012003083
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Queensland Alliance for Agriculture and Food Innovation
Official 2016 Collection
School of Chemistry and Molecular Biosciences
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 2 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 3 times in Scopus Article | Citations
Google Scholar Search Google Scholar
Created: Tue, 10 Nov 2015, 10:27:02 EST by System User on behalf of Scholarly Communication and Digitisation Service