Premium
Chemical composition and sensory properties of non‐wooded and wooded Shiraz ( Vitis vinifera L.) wine as affected by vineyard row orientation and grape ripeness level
Author(s) -
Hunter Jacobus J,
Volschenk Cornelis G
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8763
Subject(s) - vineyard , ripeness , terroir , wine , ripening , viticulture , titratable acid , vitis vinifera , canopy , horticulture , chemistry , veraison , food science , rootstock , berry , table grape , botany , biology
BACKGROUND The study aimed to unravel vineyard row orientation (NS, EW, NE‐SW, NW‐SE) and grape ripeness level (23, 25, 27 °Balling) implications for grape and wine composition and sensory properties/style (non‐wooded/wooded wines) of Vitis vinifera L. cv. Shiraz (rootstock 101‐14 Mgt). RESULTS Soluble solid/titratable acidity ratios were lowest for EW, whereas warmer canopy sides (NW, N, NE) advanced grape ripening. Skin anthocyanins and phenolics generally decreased with ripening. NW‐SE rows and S, SE, E and NE canopy sides showed highest skin total anthocyanins and phenolics. Wine total anthocyanins and phenolics increased with grape ripening; EW had lower values. Wine phenolic contents differed between canopy sides; N, NE, E and SE tended higher. Wine sensory profiles increased with grape ripening. For non‐wooded wines, NW‐SE and NE‐SW row orientations generally resulted in highest scores, followed by NS. For EW rows, the N side presented better wines. Wood addition enhanced specific sensory descriptor perceptions. CONCLUSION A large collection of wine styles surfaced in the same vineyard and terroir, increasing options to contribute positively to sustainable products. The study generated globally applicable, novel information vital for unlocking and valorising terroir/site potential for grape and wine chemical composition and wine sensory/style properties. © 2017 Society of Chemical Industry