Berry shrivel significantly alters Shiraz grape and wine composition

Research output: Contribution to journalArticle

Abstract

Berry shrivel is an often reported occurrence in Shiraz. It is empirically associated with yield reduction and higher sugar content due to berry desiccation at late maturity stages. Wines made with a high proportion of shrivelled berries are usually described as alcoholic, sweet and often show a stewed fruit
character. However, different types of berry shrivel can occur in a vineyard, leading to specific alterations of grape and wine composition. Despite the empirical evidence that berry shrivel affects yield and wine quality, the influence of berry shrivel on grape and wine composition has been studied to a limited
degree. This study investigated the effect of berry shrivel occurring in a high yielding (18.6 ± 1.6kg/vine) Shiraz vineyard grown in the Riverina, in New South Wales, by measuring grape and wine composition differences at three harvest dates.
Original languageEnglish
Pages (from-to)32-35
Number of pages4
JournalWine and Viticulture Journal
Volume31
Issue number2
Publication statusPublished - 2016

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