BACKGROUND New Zealand Pinot noir is gaining increasing attention both in New Zealand and internationally, becoming the second largest grape variety for both plantings and export. Despite the growing furore around this variety the current coverage of the volatile chemical profile remains limited, with, to the best of our knowledge, no information on the fermentative sulfur compounds content in New Zealand Pinot noir wines. RESULTS Thirty-five Pinot noir wines from three different vintages (i.e. 2016, 2017 and 2018) form 5 different grape growing regions were analysed for their fermentative sulfur compounds contents. Six fermentative sulfur compounds (i.e. methanethiol, ethanethiol, dimethyl sulfide, carbon disulfide, methionol, and benzothiazol) were detected and measured for the first time in New Zealand Pinot noir wines. Their concentrations were compared against previously measured Pinot noir wines from other countries available in the literature, and some preliminary evidence about interregional and ageing effects were observed. CONCLUSION This study reports the first survey of the interregional differences in fermentative sulfur compounds contents in 35 New Zealand Pinot noir wines. Preliminary interregional and vintage trends prompt further research on the role of these molecules on this wine variety. This article is protected by copyright. All rights reserved.

中文翻译：

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新西兰黑比诺发酵硫化合物分布的区域间调查

背景新西兰黑比诺在新西兰和国际上越来越受到关注，成为种植和出口的第二大葡萄品种。尽管围绕这个品种的呼声越来越高，但目前对挥发性化学成分的报道仍然有限，据我们所知，没有关于新西兰黑比诺葡萄酒中发酵硫化合物含量的信息。结果分析了来自 5 个不同葡萄种植区的三个不同年份（即 2016、2017 和 2018）的 35 款黑比诺葡萄酒的发酵硫化合物含量。首次在新西兰黑比诺葡萄酒中检测和测量了六种发酵硫化合物（即甲硫醇、乙硫醇、二甲硫醚、二硫化碳、甲硫醇和苯并噻唑）。它们的浓度与文献中先前测量的来自其他国家的黑比诺葡萄酒进行了比较，并观察到了一些关于区域间和老化效应的初步证据。结论 本研究报告了对 35 种新西兰黑比诺葡萄酒中发酵硫化合物含量的区域间差异的首次调查。初步的跨地区和年份趋势促使进一步研究这些分子对这种葡萄酒品种的作用。本文受版权保护。版权所有。结论 本研究报告了对 35 种新西兰黑比诺葡萄酒中发酵硫化合物含量的区域间差异的首次调查。初步的跨地区和年份趋势促使进一步研究这些分子对这种葡萄酒品种的作用。本文受版权保护。版权所有。结论 本研究报告了对 35 种新西兰黑比诺葡萄酒中发酵硫化合物含量的区域间差异的首次调查。初步的跨地区和年份趋势促使进一步研究这些分子对这种葡萄酒品种的作用。本文受版权保护。版权所有。