The aim of this preliminary study was to identify potential colour components, volatile and sensory attributes that could discriminate Pinot noir wines from five Australian winegrowing regions (Adelaide Hills, Yarra Valley, Mornington Peninsula, Northern and Southern Tasmania). The sensory analysis consisted of the Pivot© Profile method that was performed by wine professionals. A headspace solid-phase microextraction-gas chromatography-mass spectrometry method was used to quantify multiple volatile compounds, while the Modified Somers method was used for colour characterisation. Analysis of data suggested ethyl decanoate, ethyl 2-methylpropanoate, ethyl 2-methylbutanoate, in addition to decanoic acid as important contributors to the discrimination between regions. Similarly, wine hue, chemical age indices, total anthocyanin, and (%) non-bleachable pigment also discriminated wines between regions. The sensory analysis showed that wines from Mornington Peninsula were associated with the ‘red fruits’ aroma, ‘acidic’, and ‘astringency’ palate descriptors, while those from Adelaide Hills were associated with the ‘brown’ colour attribute. This study indicates regionality is a strong driver of aroma typicity of wine.

Research on consumer behaviour towards No- and Low- (NoLo) alcohol wines has expanded significantly in the past decade, with growth expected to continue as the category incorporates mid-alcohol wines (∼ 7–10% Alcohol by Volume). This systematic scoping review summarises current literature, exploring the factors influencing NoLo wine consumption and the underexplored role of mid-alcohol wines. The SHIFT and corresponding MAPED frameworks guided discussions by considering the psychological factors that underpin consumers’ drinking behaviour alongside wine business strategies to encourage consumption. Of the 38 studies reviewed, most focused on low-alcohol wines and employed quantitative methods whilst highlighting the need for theoretical and cross-cultural insights. Future research gaps, theoretical propositions and intervention strategies are suggested, as they will be beneficial to academia and wine businesses, including retailers and marketers. <!----> <!----> <!----> <!---->