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Type: Journal article
Title: The effect of ripening rates on the composition of Cabernet Sauvignon and Riesling wines: Further insights into the sugar/flavor nexus
Author: Previtali, P.
Dokoozlian, N.K.
Pan, B.S.
Wilkinson, K.L.
Ford, C.M.
Citation: Food Chemistry, 2022; 373(A):131406-1-131406-12
Publisher: Elsevier
Issue Date: 2022
ISSN: 0308-8146
Statement of
Pietro Previtali, Nick K. Dokoozlian, Bruce S. Pan, Kerry L. Wilkinson, Christopher M. Ford
Abstract: Grape ripening accelerates under warmer and drier conditions, resulting in the accumulation of sugars (‘technological’ maturity) being decoupled from phenolic and aromatic composition. This study investigated the effect of different rates of ripening on the composition of Cabernet Sauvignon and Riesling wines. Manipulating crop load and irrigation led to distinct rates of berry ripening. In the resulting wines, reduced crop load affected the aroma composition, altering the profile and abundance of grape-derived compounds and fermentative esters. Phenolic composition was impacted by the irrigation regime, with color and tannin increased by late season irrigation. In Cabernet Sauvignon, the combination of treatments led to the largest ripening delay (3 weeks), resulting in less green and more fruity compounds, and improved phenolic composition. By mapping grape and wine metabolites and exploring their relationship, the outcomes of this study demonstrate the importance of ripening rates in determining wine quality.
Keywords: Aroma compounds; Crop load; Irrigation; Phenolic compounds; Sugar accumulation rate
Description: Available online 14 October 2021
Rights: © 2021 Elsevier Ltd. All rights reserved.
DOI: 10.1016/j.foodchem.2021.131406
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Appears in Collections:Agriculture, Food and Wine publications
ARC Training Centre for Innovative Wine Production publications

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