| Title: | Impact of berry size at harvest on red wine composition: a winemaker's approach |
| Author(s): | Gil Cortiella M; Ubeda C; Del Barrio-Galan R; Pena-Neira A; |
| Address: | "Facultad de Ingenieria, Inorganic Chemistry and Molecular Material Center, Instituto de Ciencias Quimicas Aplicadas, Universidad Autonoma de Chile, Santiago, Chile. Facultad de Ciencias, Instituto de Ciencias Biomedicas, Universidad Autonoma de Chile, Santiago, Chile. Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Santiago, Chile" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: A classical postulate of viticulture declares that small grape berries produce the best red wines. The popularity of this postulate among winemakers leads them to consider berry size at harvest as a tool to measure the grape's potential to obtain great red wines. To address this issue, two vineyards from the same cultivar and subjected to the same physiological conditions during growing were selected for their difference in average grape berry size at harvest. Grapes from both origins were characterized and used for red winemaking by the same way. Release of volatile compounds and phenolic compounds during the alcoholic fermentation was monitored, and the finished wines were chemically characterized. RESULTS: Larger grapes have a lower theoretical surface-to-volume ratio but have thicker skins and a greater proportion of skins (m/m). Wines made from grapes with a greater proportion of skins contain higher amounts of phenolic compounds, terpenes, volatile acids, acetate esters and polysaccharides. CONCLUSION: According to the results, it seems that grape skin extraction is more related to skin proportion than to berry size. Thus not always smaller grapes produce darker red wines. (c) 2019 Society of Chemical Industry" |
| Keywords: | Esters Food Handling Fruit/*chemistry/growth & development Phenols/chemistry Terpenes/chemistry Vitis/chemistry/*growth & development Volatile Organic Compounds/chemistry Wine/*analysis Carmenere cv berry size wine aroma wine phenolic composition wine pol; |
| Notes: | "MedlineGil Cortiella, Mariona Ubeda, Cristina Del Barrio-Galan, Ruben Pena-Neira, Alvaro eng FONDECYT 11160510/Fondo de Fomento al Desarrollo Cientifico y Tecnologico/ FONDECYT 1140882/Fondo de Fomento al Desarrollo Cientifico y Tecnologico/ FONDECYT 3150322/Fondo de Fomento al Desarrollo Cientifico y Tecnologico/ FONDEQUIP EQM-130129/Fondo de Fomento al Desarrollo Cientifico y Tecnologico/ Comision Nacional de Investigacion Cientifica y Tecnologica/ England 2019/10/28 J Sci Food Agric. 2020 Jan 30; 100(2):836-845. doi: 10.1002/jsfa.10095. Epub 2019 Nov 25" |
