Grüner Veltliner (<i>Vitis vinifera</i>), an Austrian grape variety, is a relatively new grape to wine growers and producers in the northeast United States including Pennsylvania, which is the focus of this present study. While climatic conditions are favorable to its growth, the Pennsylvania wine industry is still becoming familiar with the varietal characteristics of Grüner Veltliner grown and produced in this region. Defining typicity, described as the “perceived representativeness” of a wine produced from a designated area, has been of interest to the industry, as it helps identify environmental, viticultural, and sensory factors that can improve marketing strategies to wine consumers. The aim of this study was to characterize the chemical and sensory factors that drive typicity of Pennsylvania-grown Grüner Veltliner wines. Grüner Veltliner grapes were sourced from multiple regions across the state in 2018 and wines were made using a standardized vinification method. Wines were characterized by volatile aroma profiling with headspace solid phase microextraction gas chromatography, as well as phenolic profiling. In addition, the sensory fingerprints of the wines were evaluated by a trained descriptive analysis panel. Significant differences (p &lt; 0.05) were found in numerous fruity and floral aroma compounds of wines vinified from grapes grown in the northwest, northeast, and southeast regions of Pennsylvania. Ongoing phenolic and descriptive analyses are providing further insight into how these wines differ. Results from this study will be useful in developing recommendations for wine producers to identify specific flavor compounds and attributes that contribute to perceived Grüner Veltliner quality.

Defining typicity of Pennsylvania-grown Grüner Veltliner wines using instrumental and human sensory methods

2019 Fall National Meeting

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