Characterization of Nova Scotia Grape and Wine
LE3 .A278 2019
Master of Science
Much of the available literature on grape and wine surrounds their functions in history, literature, and culture; leaving a significant gap in the scientific understanding of them. While the understanding of the chemical nature of grape and wine has developed and advanced significantly worldwide since the early 1900’s, the analysis of Nova Scotia (NS) grape and wine has seen little to no scientific advancements. In this study, NS grape and wine samples were analysed using high-performance liquid chromatography and inductively coupled plasma-mass spectrometry to quantify organic acids, sugars, and metals. Selected wines made from the sampled NS grape varieties were compositionally compared to wines from other geographical locations. Principle component analysis (PCA) and Spearman correlation coefficient were used to analyse trends between wines from various locations. Trends in the PCA plots showed that based on the location of wine production, climate may play a predominant role in NS grape and wine composition. Differentiation between NS wine and other regions indicated that the available growing degree days and average yearly precipitation were influential in the accumulation of sugars and organic acids in both red and white varieties. Results from these analyses provide insights into how climate modulates berry growth and contributes to the limited literature with regards to cool climate grape and wine. Further, Nova Scotia grape and wine varieties, including red, white, Vitis vinifera and hybrid, were studied to determine chemical compositional changes throughout vinification. Through advancing the understanding of the chemical onstituents of Nova Scotia grape and wine, and how the climate shapes them, this study will help improve vineyard management and wine quality control throughout the province.
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