Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 97-104 |
| Number of pages | 8 |
| Journal | Vitis - Journal of Grapevine Research |
| Volume | 52 |
| Issue number | 2 |
| Publication status | Published - 2013 |
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Vineyard and winery indicators of 'Shiraz" must fermentation behaviour. / Holzapfel, Bruno; Treeby, M.T.
In: Vitis - Journal of Grapevine Research, Vol. 52, No. 2, 2013, p. 97-104.Research output: Contribution to journal › Article
TY - JOUR
T1 - Vineyard and winery indicators of 'Shiraz" must fermentation behaviour
AU - Holzapfel, Bruno
AU - Treeby, M.T.
N1 - Imported on 12 Apr 2017 - DigiTool details were: Journal title (773t) = Vitis: journal of grapevine research. ISSNs: 0042-7500;
PY - 2013
Y1 - 2013
N2 - Nitrogen supply and rootstock have important consequences for the composition and quantity of nitrogenous compounds in the must, both of which impact on fermentation rate and wine quality. In the Sunraysia district (SE Australia), musts prepared from "Shiraz" grapes from vines grafted onto three rootstocks and supplied with five different nitrogen (N) regimes were fermented to dryness. Leaf N at flowering and veraison, and berry and juice total N at harvest was influenced by N supply, but the juice total assimilable amino N pool was less sensitive. Consumption rate of soluble solids during fermentation was strongly and positively linearly related to %N in the petioles at veraison. The relationship described could be the basis of a tool to provide oenologists with timely data before harvest and receival on likely fermentation behaviour of specific parcels of grapes, and provide viticulturalists with another recognisable developmental stage to assess the efficacy of vineyard N management strategies within a season.
AB - Nitrogen supply and rootstock have important consequences for the composition and quantity of nitrogenous compounds in the must, both of which impact on fermentation rate and wine quality. In the Sunraysia district (SE Australia), musts prepared from "Shiraz" grapes from vines grafted onto three rootstocks and supplied with five different nitrogen (N) regimes were fermented to dryness. Leaf N at flowering and veraison, and berry and juice total N at harvest was influenced by N supply, but the juice total assimilable amino N pool was less sensitive. Consumption rate of soluble solids during fermentation was strongly and positively linearly related to %N in the petioles at veraison. The relationship described could be the basis of a tool to provide oenologists with timely data before harvest and receival on likely fermentation behaviour of specific parcels of grapes, and provide viticulturalists with another recognisable developmental stage to assess the efficacy of vineyard N management strategies within a season.
KW - Amino acisd
KW - Fermentation
KW - Nitrogen
KW - Wine
M3 - Article
VL - 52
SP - 97
EP - 104
JO - Vitis: journal of grapevine research
JF - Vitis: journal of grapevine research
SN - 0042-7500
IS - 2
ER -