Late-season shiraz berry Dehydration that alters composition and sensory traits of wine

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Abstract

Late-season berry dehydration (LSD) is a common occurrence in Shiraz grapes, particularly those grown in hot climates. LSD results in significant yield reductions; however, the effects on wine composition and sensory characteristics are not well-documented. Wines made of 100% nonshriveled clusters (control) were related to red fruit flavors by the sensory panel, whereas wines made of 80% shriveled clusters (S-VCT) were perceived as more alcoholic and associated with dark fruit and dead/stewed fruit characters. The latter wines also resulted in higher concentrations of massoia lactone and γ-nonalactone, compounds known to contribute to prune and stewed-fruit aromas. Wines made of shriveled grapes were also characterized by an increase in C6-alcohols and a decrease in esters, whereas wine terpenoids were altered compound-specific. An increase in
orange pigments and wine chemical age in S-VCT wines indicated faster oxidative aging compared to the control. LSD appeared to alter final wine composition directly but also appeared to influence yeast metabolism, potentially due to an alteration of the composition of lipids in the grape juice. This study emphasized the relevance of sorting shriveled and nonshriveled berries for final wine chemical composition and wine style.
Original languageEnglish
Pages (from-to)7750-7757
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume66
Issue number29
DOIs
Publication statusPublished - Jul 2018

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Wine
Dehydration
small fruits
wines
Fruit
Chemical analysis
Fruits
Vitis
fruits
grapes
prunes
grape juice
Flavors
Terpenes
Lactones
alcohol abuse
lipid composition
lactones
Climate
Sorting

Cite this

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title = "Late-season shiraz berry Dehydration that alters composition and sensory traits of wine",
abstract = "Late-season berry dehydration (LSD) is a common occurrence in Shiraz grapes, particularly those grown in hot climates. LSD results in significant yield reductions; however, the effects on wine composition and sensory characteristics are not well-documented. Wines made of 100{\%} nonshriveled clusters (control) were related to red fruit flavors by the sensory panel, whereas wines made of 80{\%} shriveled clusters (S-VCT) were perceived as more alcoholic and associated with dark fruit and dead/stewed fruit characters. The latter wines also resulted in higher concentrations of massoia lactone and γ-nonalactone, compounds known to contribute to prune and stewed-fruit aromas. Wines made of shriveled grapes were also characterized by an increase in C6-alcohols and a decrease in esters, whereas wine terpenoids were altered compound-specific. An increase inorange pigments and wine chemical age in S-VCT wines indicated faster oxidative aging compared to the control. LSD appeared to alter final wine composition directly but also appeared to influence yeast metabolism, potentially due to an alteration of the composition of lipids in the grape juice. This study emphasized the relevance of sorting shriveled and nonshriveled berries for final wine chemical composition and wine style.",
keywords = "fermentation; late-season berry dehydration; maturity; shriveling; wine aroma",
author = "Hsiao-Chi Chou and Katja Suklje and Guillaume Antalick and Leigh Schmidtke and John Blackman",
year = "2018",
month = "7",
doi = "10.1021/acs.jafc.8b01646",
language = "English",
volume = "66",
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issn = "0021-8561",
publisher = "American Chemical Society",
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TY - JOUR

T1 - Late-season shiraz berry Dehydration that alters composition and sensory traits of wine

AU - Chou, Hsiao-Chi

AU - Suklje, Katja

AU - Antalick, Guillaume

AU - Schmidtke, Leigh

AU - Blackman, John

PY - 2018/7

Y1 - 2018/7

N2 - Late-season berry dehydration (LSD) is a common occurrence in Shiraz grapes, particularly those grown in hot climates. LSD results in significant yield reductions; however, the effects on wine composition and sensory characteristics are not well-documented. Wines made of 100% nonshriveled clusters (control) were related to red fruit flavors by the sensory panel, whereas wines made of 80% shriveled clusters (S-VCT) were perceived as more alcoholic and associated with dark fruit and dead/stewed fruit characters. The latter wines also resulted in higher concentrations of massoia lactone and γ-nonalactone, compounds known to contribute to prune and stewed-fruit aromas. Wines made of shriveled grapes were also characterized by an increase in C6-alcohols and a decrease in esters, whereas wine terpenoids were altered compound-specific. An increase inorange pigments and wine chemical age in S-VCT wines indicated faster oxidative aging compared to the control. LSD appeared to alter final wine composition directly but also appeared to influence yeast metabolism, potentially due to an alteration of the composition of lipids in the grape juice. This study emphasized the relevance of sorting shriveled and nonshriveled berries for final wine chemical composition and wine style.

AB - Late-season berry dehydration (LSD) is a common occurrence in Shiraz grapes, particularly those grown in hot climates. LSD results in significant yield reductions; however, the effects on wine composition and sensory characteristics are not well-documented. Wines made of 100% nonshriveled clusters (control) were related to red fruit flavors by the sensory panel, whereas wines made of 80% shriveled clusters (S-VCT) were perceived as more alcoholic and associated with dark fruit and dead/stewed fruit characters. The latter wines also resulted in higher concentrations of massoia lactone and γ-nonalactone, compounds known to contribute to prune and stewed-fruit aromas. Wines made of shriveled grapes were also characterized by an increase in C6-alcohols and a decrease in esters, whereas wine terpenoids were altered compound-specific. An increase inorange pigments and wine chemical age in S-VCT wines indicated faster oxidative aging compared to the control. LSD appeared to alter final wine composition directly but also appeared to influence yeast metabolism, potentially due to an alteration of the composition of lipids in the grape juice. This study emphasized the relevance of sorting shriveled and nonshriveled berries for final wine chemical composition and wine style.

KW - fermentation; late-season berry dehydration; maturity; shriveling; wine aroma

U2 - 10.1021/acs.jafc.8b01646

DO - 10.1021/acs.jafc.8b01646

M3 - Article

VL - 66

SP - 7750

EP - 7757

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 29

ER -