Abstract:
Pinot gris is becoming one of the highest produced and exported wines in New Zealand. Despite this, little research has been undertaken on this varietal in New Zealand. This study aims to provide more information on Pinot gris produced in New Zealand and to identify areas for future research. The aroma and phenolic compounds were analysed in a selection of commercial Pinot gris wines from around New Zealand and wine fermented in triplicate using grapes from five different Pinot gris clones harvested from Waiheke Island. ANOVA and Tukey HSD showed significant differences between the commercial wines grown in different regions for several of the compounds. Significant differences were also found between the different clones for several of the compounds analysed in the final wines. The Pearson correlation analysis identified several significant strong correlations between some of the compounds and some prefermentation and fermentation conditions. These correlations could be investigated further in future research.
