Vineyard and winery indicators of 'Shiraz" must fermentation behaviour

Bruno Holzapfel, M.T. Treeby

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

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.
Original languageEnglish
Pages (from-to)97-104
Number of pages8
JournalVitis - Journal of Grapevine Research
Volume52
Issue number2
Publication statusPublished - 2013

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vineyards
Fermentation
fermentation
Vitis
rootstocks
juices
grapes
Nitrogen
wine quality
nitrogen compounds
nitrogen
Wine
petioles
total soluble solids
vines
small fruits
Fruit
developmental stages
flowering
Farms

Cite this

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abstract = "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.",
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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 journalArticle

TY - JOUR

T1 - Vineyard and winery indicators of 'Shiraz" must fermentation behaviour

AU - Holzapfel, Bruno

AU - Treeby, M.T.

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PY - 2013

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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.

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