American Journal of Enology and Viticulture (AJEV). doi: 10.5344/ajev.2013.12126 AJEV Papers in Press are peer-reviewed, accepted articles that have not yet been published in a print issue of the journal or edited or formatted, but may be cited by DOI. The final version may contain substantive or nonsubstantive changes. 1 Regional Differentiation of New Zealand Pinot noir Wine 1 by Wine Professionals Using Canonical Variate Analysis 2 3 Elizabeth Tomasino, 1,3 * Roland Harrison, 1 Richard Sedcole, 1 and Andy Frost 2 4 5 1 Faculty of Agriculture and Life Sciences, Lincoln University, P.O. Box 84, Lincoln, Canterbury, New Zealand; 6 2 Pernod Ricard (NZ) Ltd., Main South Road, Blenheim, Marlborough, New Zealand; and 3 current address: 7 Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331. 8 *Corresponding author (email: elizabeth.tomasino@oregonstate.edu) 9 Acknowledgments: This work was financially supported by the New Zealand Foundation for Research, Science, and 10 Technology, Pernod Ricard (NZ) Ltd., and Lincoln University. The authors thank Dr. Roger Harker (Plant and Food 11 Research, NZ) for useful comment on the draft manuscript. 12 Manuscript submitted Nov 2012, revised Mar 2013, accepted May 2013 13 Copyright © 2013 by the American Society for Enology and Viticulture. All rights reserved. 14 15 Abstract: Pinot noir is the most widely planted red grape variety in New Zealand. It is 16 considered a premium product based on the price per volume. To date no studies have attempted 17 to characterize the different styles of the four main Pinot noir producing regions: Central Otago, 18 Marlborough, Martinborough and Waipara. The intensities of aroma, flavor and mouth-feel 19 attributes of commercial regional wines from two vintages were investigated. Descriptive 20 analysis was carried out by a panel consisting of experienced but untrained wine professionals. 21 Canonical variate analysis showed that the four wine regions were differentiated according to 22 aroma (barnyard, black cherry, herbal, raspberry, red cherry, oak, spice and violet), in-mouth 23 flavor (fruit density/concentration and red fruit) and mouth-feel (balance, body and finish length) 24 attributes. Results show that Pinot noir wines from the four regions of New Zealand are 25 stylistically different and that experienced but untrained wine professionals produce reliable 26 results for this type of sensory analysis. 27 Key words: canonical variate analysis, New Zealand Pinot noir, regional differentiation, sensory 28 analysis 29 30 AJEV PAPERS IN PRESS  AJEV PAPERS IN PRESS  AJEV PAPERS IN PRESS AJEV Papers in Press. Published online June 3, 2013.