Particularities of the maturation of Pinot noir grapes in 2007

determined by sensory analysis

Arina Oana Antoce, Ioan Nmoloanu, Peltea Emanuela
Department of Viticulture and Enology
University of Agronomical Sciences and Veterinary
Medicine, 59 Mrti Ave., Bucharest, Romania
E-mail: aantoce@yahoo.com
Keywords: Pinot noir, maturity, harvest, grape sensory analysis

Abstract
Pinot noir is a grape variety characterized by good tannin content but low
anthocyan accumulation. The establishment of the phenolic maturity of this variety
should take into account several other sensory parameters of grapes, which must be
assessed periodically during the 2-3 weeks before the moment of harvest. By using a
methodology of sensory analysis for grapes we found that for this variety we should
monitored especially the evolution of the following parameters: pulp and juice
acidity, pulp and juice sweetness, pulp consistency, pulp and juice viscosity, skin
thickness and seed colour hue.

INTRODUCTION
Pinot noir is a variety characterized by relatively high accumulation of tannins, but
lower anthocians as compared to other grape varieties for quality red wines. The optimum
date for harvest should therefore take into consideration not only the phenolic maturity,
but a certain equilibrium between the levels of tannins and anthocians. Nonetheless,
considering the high potential for the sugar accumulation of this variety and the rapid
decay of the berries once they reach physiological maturity, the harvesting may be started
before the polyphenolic maturity is reached.
This paper presents the maturation process of Pinot noir variety in the year 2007
cultivated in the collection of University of Agronomical Sciences and Veterinary
Medicine of Bucharest, as assessed by sensory analysis of grapes.

MATERIAL AND METHODS

The grape analysis consisted of a sensory analysis performed in accordance with
the methodology presented in a previous paper (Antoce, 2007), combined with physicomechanical analysis. The sensory analysis involved the evaluation of 21 sensory
parameters by a panel of trained tasters, during a period of three weeks, from August 24th
to September 10th. The tasting was organized every 2 or 3 days and the results reported as
averages. Also, at the same time with the tasting, the berries of a cluster were weighed
and the percentages of healthy berries, decayed berries and stem weight were determined.
The sugar content of the grape juice was determined by refractometry and reported in
Brix units.

RESULTS AND DISCUSSIONS

Table 1 shows the data collected as a result of tasting the grapes of Pinot noir on 8
different days during the period of August 24th and September 10th, 2007. Among the 21
parameters evaluated we can see that in this period there are some parameters which
remain almost constant or fluctuate within the range of the estimation error, since they
reached already their maximum value according to the potential of this variety. This is the
case, for example, of the parameters P11-P14, describing the aroma and astringence of the
skins, or P16-P19 describing various aspects related to the polyphenolic compounds of
seeds. This fact shows that the accumulation of the tannins in the skins and seeds is not
expected to increase anymore, the grapes being already ripen from this point of view.
Harvesting anytime during this period would have led to wines of good tannic structure.
As for the berry color and color homogeneity, the parameters which describe these
characteristics, P3 and P4, are also constant and within the expected range for this variety.
Another parameter which remained almost constant during all this time interval
was the sugar content. This was proven by the sensory results regarding the pulp and juice
sweetness (P8-Table 1), but also by the sugar content analysis reported in Table 2. The
level of sugar determined refractometrically is between 25 to 27 Brix, with an average of
25.76 Brix; this sugar content shows that the variety is physiologically ripen and may be
even overripen. For comparison, in the same interval the grapes of Merlot registered 24.8,
Cabernet Sauvignon 23.9, Regent 24.0, Feteasca neagra 24.0, Dornfelder 21.43 and a
white variety, Feteasca regala 21.4 Brix degrees. This aspect can also lead to the
conclusion that the variety should have been harvested at the beginning of the period
monitored. The fact is also supported by the high proportion of decayed berries recorded
during this period (Table 2), which is up to 13.47%, by the berry firmness parameter (P1)
which is under the ideal value (2.0 in comparison with an ideal 3.0 out of 5.0) and by the
berry witherness (P2) with values of 4.0-4.5 out of 5.0.
However, there are some other parameters which should be taken into
consideration. The perceived acidity of this variety is significantly decreasing during this
period (P5 - Fig. 1), reaching its lowest level on September 7 th. This fact indicates that the
harvesting day should not be delayed too much. Moreover, in the same time with the loss
of acidity some aroma and color loss may also occur. The skin thickness (P10 - Fig. 1),
perceived as thicker in the beginning of the ripeness evaluation period (August 24 th-27th)

and awarded 2.6-3.0 points, is perceived by the tasters as much thinner on September 10 th,
when it is given only 1.2. If this perception correlates to a reduction in the number of skin
cells, we can expect a significant loss of color in wines obtained from grapes harvested on
September 10th compared to the wines produced of grapes harvested on August 24 th. Due
to the fact the Pinot noir is a variety that is naturally poorer in color pigments, such a loss
is in no way desirable, and this is the main sensory parameter that will decide the harvest
day. Accordingly, the most appropriate day for the harvest of Pinot noir in 2007 was
August 29th, a day in which most of the parameters, including P10, were close to the ideal
parameters for this variety.
This is easier to observe if we plot the main parameters of the Pinot noir in a
radar-diagram and superimpose it on the diagram obtained with the values considered
ideal for the variety, as in Figures 2a-h. Also, to simplify the ripeness evaluation of Pinot
noir, the sensory parameters of less importance can be excluded and the diagrams can
include only those parameters which are essential for the decision. Figures 3 a-h show the
simplified diagrams comprising only the parameters P5, P6, P7, P8, P10 and P15 and one
can notice that the Pinot noir fingerprint that has the closest pattern to that of the desirable
fingerprint is the one obtained on August 29th (Fig. 4c).

CONCLUSIONS
Pinot noir is a variety which accumulates a high quantity of sugar and this was
especially the case in 2007. The maturity of the grapes occurs earlier than in the case of
other grape varieties for quality red wine and, if not harvested in time, the grapes tend to
lose colour. In the same time the yield may be affected by an increasing number of berries
which lose consistency and firmness, becoming progressively softer until they decay.
The parameters which are essential to be monitored in order to establish the time
of harvest were determined to be: P5 - pulp and juice acidity, P6 - pulp consistency, P7 pulp and juice viscosity, P8 - pulp and juice sweetness, P10 - skin thickness, P15 - seed
colour hue. These parameters allow the evaluation of the state of ripeness and help us
select the appropriate time for harvest, when the polyphenolic compounds are at their
optimum but the grapes are still not too advanced on the ripeness scale.

Bibliography
1. Arina Oana Antoce, 2007, Ripeness evaluation of the grapes for red wines by sensory
analysis, Lucrri tiinifice Vol. L USAMVB, Seria B Horticultur, p. 429-434.
2. Arina Oana Antoce, 2007, Sensory evaluation of ripeness of Dornfelder and Regent
grape varieties under the climatic conditions of south Romania", Lucrri tiinifice
Vol. L USAMVB, Seria B Horticultur, p. 435-439.

3. Delteil D., 2002,Analyse Sensorielle Descriptive Quantifie des vins, des raisins et
des bouchons: exemples dapplications pour rpondre aux besoins dune entreprise,
XXVIIme Congrs Mondial de la Vigne et du Vin, Bratislava (Slovaquie), 24 au 28
juin 2002, p. 79.
4. Guyot Ch., Dupraz Ph., 2004, Dguster les baies pour suivre la maturit du raisin,
Revue Suisse Vitic. Arboric. Hortic., Vol. 36 (4), p. 231-234.
5. Rousseau J., Delteil, D., 2000, Prsentation dune mthode danalyse sensorielle des
raisins. Principe, mthode et grille dinterprtation, Revue Franaise dnologie,
Vol. 183, p. 10-13.

Tables
Table 1. The evolution of sensory parameters of Pinot noir grape variety during the period of August 24th and September 10th, 2007
Code
P1
P2
P3
P4
P5
P6
P7
P8
P9
P10
P11
P12
P13
P14
P15
P16
P17
P18
P19
P20
P21

Parameter
berry firmness
berry witherness
berry color hue
berry color homogeneity
pulp and juice acidity
pulp consistency
pulp and juice viscosity
pulp and juice sweetness
pulp and juice aroma
skin thickness
skin astringency intensity
skin astringency quality
skin aroma
skin bitterness
seed color hue
seeds color homogeneity
seed astringency intensity
seed bitterness
seed consistency
seed astringency quality
seed aroma

Desirable
paramete
r
3.0
1.5
4.5
5.0
2.5
2.0
2.0
4.0
3.0
4.0
1.5
3.0
2.0
2.0
4.5
3.5
2.5
2.0
4.5
2.0
2.5

PN
PN
PN
PN
PN
PN
PN
PN
24.08.07 27.08.07 29.08.07 31.08.07 03.09.07 05.09.07 07.09.07 10.09.07
1.5
4.0
4.0
4.0
3.8
2.0
2.0
2.8
3.2
2.6
1.6
1.3
3.7
1.1
2.4
3.0
3.3
3.9
4.0
1.5
2.4

2.0
3.5
3.8
4.0
3.0
2.2
3.0
4.0
3.2
3.0
1.0
2.2
3.5
1.0
3.0
4.0
2.5
2.5
3.8
1.5
2.7

1.5
3.7
4.2
4.0
2.7
2.5
3.3
4.0
3.5
2.5
1.0
3.0
3.2
1.0
3.5
4.5
2.0
2.0
4.0
1.5
2.8

2.0
4.0
4.0
4.0
2.0
2.5
3.0
4.3
3.5
2.0
1.0
3.0
3.8
1.0
3.0
4.0
2.2
2.2
3.8
1.3
2.5

2.5
4.3
4.2
4.0
1.8
2.0
2.0
4.5
3.5
2.0
1.0
3.0
3.5
1.0
3.7
4.5
2.7
3.2
3.5
1.5
1.8

2.0
4.5
4.5
4.0
2.0
1.5
2.0
4.0
3.7
1.7
1.0
3.0
3.5
1.0
4.0
4.7
2.2
2.8
4.0
1.0
2.2

2.0
4.5
4.0
4.0
1.5
1.5
1.5
4.3
3.5
1.5
1.0
3.0
3.5
1.0
3.5
4.0
2.5
3.0
4.0
1.0
2.5

2.3
4.0
4.0
4.5
2.0
1.2
1.5
4.0
3.3
1.2
1.0
2.8
3.7
1.0
3.8
4.3
2.2
2.0
3.3
1.5
3.0

Maximum
obtainabl
e value
5
5
5
5
5
5
5
5
4
5
5
3
4
5
5
5
5
5
5
3
3

Table 2. The evolution of some physico-chemical parameters of Pinot noir grape variety
during the period of August 24th and September 10th, 2007

Parameter
% of healthy berries
% of decayed berries
% of stems
Sugar content (Brix)

PN
24.08.07

25.45

PN
27.08.07

PN
29.08.07

PN
31.08.07

PN
03.09.07

PN
05.09.07

PN
07.09.07

PN
10.09.07

82.95
13.23
3.81
25.45

93.81
3.39
2.79
26.25

94.25
2.94
2.81
26.90

86.33
10.31
3.35
24.90

82.99
13.47
3.55
24.95

92.47
4.81
2.73
25.50

90.64
6.60
2.76
26.65

Figures

Fig. 1. The evolution of perceived pulp acidity and sweetness (P5 and P8) along with
some sensory parameters related to aromatic tipicality of Pinot noir in 2007.

a)

e)

b)

f)

c)

d)

g)

h)

Fig. 2. The evolution of sensory analysis parameters of Pinot noir grapes during their ripening in the period of August 24 and September
10, 2007; the solid pattern represents the control diagram (obtained with the desirable/ideal parameters); the dotted patterns represent the
actual parameters at a certain date.

a)

e)

b)

f)

c)

d)

g)

h)

Fig. 4. The evolution of the sensory analysis parameters that define the tipicality of Pinot noir grapes during their ripening in the period of
August 24 and September 10, 2007; the solid pattern represents the control diagram (obtained with the desirable/ideal parameters); the
dotted pattern represents the actual parameters. (P5, P6, P7, P8, P10, P15)