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Pre-Fermentation Water Addition to High-Sugar Shiraz Must: Effects on Wine Composition and Sensory Properties
Changes to Australian regulations now allow the limited addition of water to high-sugar musts pre-fermentation. In light of these changes, this study explored how water addition affects Shiraz wine composition and sensory properties. Wines were made from grapes at ≈13.5, 14.5 and 15.5° Baume. Water...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554985/ https://www.ncbi.nlm.nih.gov/pubmed/32872295 http://dx.doi.org/10.3390/foods9091193 |
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author | Teng, Bo Petrie, Paul R. Espinase Nandorfy, Damian Smith, Paul Bindon, Keren |
author_facet | Teng, Bo Petrie, Paul R. Espinase Nandorfy, Damian Smith, Paul Bindon, Keren |
author_sort | Teng, Bo |
collection | PubMed |
description | Changes to Australian regulations now allow the limited addition of water to high-sugar musts pre-fermentation. In light of these changes, this study explored how water addition affects Shiraz wine composition and sensory properties. Wines were made from grapes at ≈13.5, 14.5 and 15.5° Baume. Water was added to musts from the ripest fruit by direct addition, or by using a juice substitution (run-off and replace) approach. To compare the effect of juice run-off independently, saigneé treatments were included. Wines made from the fruit that was harvested earlier generally had a lower “opacity” and higher “red fruit” aroma as the defining sensory attributes. Undiluted wines made from riper fruit had higher phenolics, and were characterised by “dark fruit” and “dried fruit” attributes, and “spice”, a “brown colour” and “opacity”. These attributes were accentuated in wines from the same fruit which received saigneé treatments and reduced in all of the water addition treatments. In particular, higher levels of water addition without juice substitution increased the “cooked vegetable” and “drain” attributes in the wines. This indicates possible negative effects of larger water additions, such that a low to moderate adjustment in Shiraz winemaking is suggested. |
format | Online Article Text |
id | pubmed-7554985 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-75549852020-10-14 Pre-Fermentation Water Addition to High-Sugar Shiraz Must: Effects on Wine Composition and Sensory Properties Teng, Bo Petrie, Paul R. Espinase Nandorfy, Damian Smith, Paul Bindon, Keren Foods Article Changes to Australian regulations now allow the limited addition of water to high-sugar musts pre-fermentation. In light of these changes, this study explored how water addition affects Shiraz wine composition and sensory properties. Wines were made from grapes at ≈13.5, 14.5 and 15.5° Baume. Water was added to musts from the ripest fruit by direct addition, or by using a juice substitution (run-off and replace) approach. To compare the effect of juice run-off independently, saigneé treatments were included. Wines made from the fruit that was harvested earlier generally had a lower “opacity” and higher “red fruit” aroma as the defining sensory attributes. Undiluted wines made from riper fruit had higher phenolics, and were characterised by “dark fruit” and “dried fruit” attributes, and “spice”, a “brown colour” and “opacity”. These attributes were accentuated in wines from the same fruit which received saigneé treatments and reduced in all of the water addition treatments. In particular, higher levels of water addition without juice substitution increased the “cooked vegetable” and “drain” attributes in the wines. This indicates possible negative effects of larger water additions, such that a low to moderate adjustment in Shiraz winemaking is suggested. MDPI 2020-08-28 /pmc/articles/PMC7554985/ /pubmed/32872295 http://dx.doi.org/10.3390/foods9091193 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Teng, Bo Petrie, Paul R. Espinase Nandorfy, Damian Smith, Paul Bindon, Keren Pre-Fermentation Water Addition to High-Sugar Shiraz Must: Effects on Wine Composition and Sensory Properties |
title | Pre-Fermentation Water Addition to High-Sugar Shiraz Must: Effects on Wine Composition and Sensory Properties |
title_full | Pre-Fermentation Water Addition to High-Sugar Shiraz Must: Effects on Wine Composition and Sensory Properties |
title_fullStr | Pre-Fermentation Water Addition to High-Sugar Shiraz Must: Effects on Wine Composition and Sensory Properties |
title_full_unstemmed | Pre-Fermentation Water Addition to High-Sugar Shiraz Must: Effects on Wine Composition and Sensory Properties |
title_short | Pre-Fermentation Water Addition to High-Sugar Shiraz Must: Effects on Wine Composition and Sensory Properties |
title_sort | pre-fermentation water addition to high-sugar shiraz must: effects on wine composition and sensory properties |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554985/ https://www.ncbi.nlm.nih.gov/pubmed/32872295 http://dx.doi.org/10.3390/foods9091193 |
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