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Claudia Schueuermann

Food Science

Claudia Schueuermann



Determination of the Sources of Compositional Variation in Mount Difficulty Pinot Noir Wines – A Case Study: From Grape Juice to Wine.

Supervised by Professor Phil Bremer and Associate Professor Pat Silcock.


Claudia is from Germany where she completed her undergraduate degree in Food Chemistry (Westphalian Wilhelms University, Muenster). She came to Otago to experience a different culture, explore New Zealand’s beautiful countryside and to learn to speak English fluently while doing her PhD.

Project Outline

Mt. Difficulty Wines (Central Otago, NZ) has 3 vineyard sites that tend to produce single vineyard Pinot Noir wines with higher typicity (grape variety character) than wines from other sites. In order to gain a better understanding of why these sites produce high typicity wine, the study compares the volatile and non-volatile profiles of commercially produced grape derived products (grape juices, fermenting and fermented wines as well as the wines from barrels) from 6 vineyard sites, including 3 high typicity expressing sites, and 8 grapevine clone mixtures. Methodologies used for the analyses are PTR-MS and GC-MS for the volatile profiles and 1H-NMR (metabolic profile) and front-face fluorescence (phenolic profile). The data analysis methodologies used are ANOVA, PCA, MFA, PARAFAC, PARAFAC2, ASCA and PLS-DA (software: MATLAB, R, SPSS, Unscrambler, MestReNova, MetAlign).