Extraction of tannin, colour and aroma compounds in pinot noir wines as affected by clone selection and whole bunch addition

Our previous study revealed stem inclusion fermentation reduced anthocyanin, and increased tannin and aroma compounds responsible for green notes. This study further investigated the effect of clone selection and whole bunch fermentation on Pinot noir wine composition, with focus on tannin composition. Three treatments were conducted using two clones (AM10/5 and UCD5) in 2021 and 2022: 100% destemmed (DS), 30% whole bunch (WB30), and 60% whole bunch (WB60). WB60 increased stem and skin derived tannins but reduced seed derived tannin proportion in wines. Clone selection had an impact on tannin composition and an even greater impact on tannin concentration, colour, and aroma compounds. AM10/5 produced wines with higher tannin, polymeric pigments and darker colour. AM10/5 wines also had higher concentration of phenylethyl alcohol, but lower concentrations of 3-isobutyl-2-methoxypyrazine and ethyl esters, indicating more floral but less fruity and green notes. [Display omitted] •Whole bunch addition led to increased tannins and green/herbaceous related aromas but decreased anthocyanins.•Whole bunch fermentation increased the proportion of skin and stem derived tannins in resultant wines.•Pinot noir AM10/5 wines exhibited higher tannin concentration and galloylation percentage (G%) than UCD5 wines.•Pinot noir AM10/5 wines had darker coloure with higher concentration of polymeric pigment than UCD5 wines.•AM10/5 wines showed higher phenylethyl alcohol (floral) but lower IBMP (green) and ethyl esters (fruity) than UCD5 wines.