| Title: | Pre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: Implications for wine quality based on chemical and sensory analysis |
| Author(s): | Schelezki OJ; Antalick G; Suklje K; Jeffery DW; |
| Address: | "The Australian Research Council Training Centre for Innovative Wine Production, and Department of Wine and Food Science, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia. National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia. The Australian Research Council Training Centre for Innovative Wine Production, and Department of Wine and Food Science, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia. Electronic address: david.jeffery@adelaide.edu.au" |
| DOI: | 10.1016/j.foodchem.2019.125698 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Pre-fermentative juice substitution with water or early harvest wine has the potential to produce lower alcohol wines without critically modifying colour or tannin properties and only marginally changing volatile and sensory profiles. Whether this approach is suited to producing lower alcohol wines in the absence of excessive grape ripeness remained to be determined. The current study extends on pre-fermentative approaches to alcohol management under milder grape ripening conditions and builds on an existing study with McLaren Vale Cabernet Sauvignon fruit, allowing for a direct comparison under two distinct vintage conditions. Given its importance to Australia, Shiraz was also included and underwent the same consecutive harvest and juice substitution treatments. Cultivar-dependent implications on wine chemical properties were apparent and declines in wine colour and tannin were particularly evident in Shiraz wines, although impacts on overall wine quality and sensory parameters were minor when adjusting musts within the limit of 13.5 degrees Baume" |
| Keywords: | "Adult Australia Chromatography, Gel Color Female Fruit/chemistry/metabolism Gas Chromatography-Mass Spectrometry Humans Male Tannins/analysis Taste/*physiology Vitis/*chemistry/metabolism Volatile Organic Compounds/analysis Wine/*analysis Alcohol manageme;" |
| Notes: | "MedlineSchelezki, Olaf J Antalick, Guillaume Suklje, Katja Jeffery, David W eng England 2019/11/14 Food Chem. 2020 Mar 30; 309:125698. doi: 10.1016/j.foodchem.2019.125698. Epub 2019 Oct 21" |
