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Berry Shriveling Significantly Alters Shiraz (Vitis vinifera L.) Grape and Wine Chemical Composition.
J Agric Food Chem. 2016 Feb 03; 64(4):870-80.JA

Abstract

Berry shriveling is an often reported occurrence in the Shiraz (Vitis vinifera L.) cultivar. This study investigated the effect of berry shriveling occurring in a high yielding (18.6 ± 1.6 kg/vine) Shiraz vineyard in relation to a temporal investigation of grape and wine composition using three harvest dates. Berry shriveling resulted in delayed total soluble solids and amino acid accumulation into the berry, however differences between treatments diminished or became smaller by the third harvest date. Similarly, ethyl esters of fatty acids and higher alcohol acetates were lower in wines from shriveled berries from the first two harvests; anthocyanins were reduced in wines from shriveled berries at all harvest dates, whereas terpenes were unaltered. Wines made from shriveled berries had higher γ-nonalactone and β-damascenone concentrations. This study provides novel information on the chemical alterations of grapes and wines made from grapes affected by shriveling.

Authors+Show Affiliations

National Wine and Grape Industry Centre, Charles Sturt University , Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia.National Wine and Grape Industry Centre, Charles Sturt University , Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia.National Wine and Grape Industry Centre, Charles Sturt University , Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia.National Wine and Grape Industry Centre, Charles Sturt University , Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia. School of Agricultural and Wine Science, Charles Sturt University , Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia.National Wine and Grape Industry Centre, Charles Sturt University , Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia.National Wine and Grape Industry Centre, Charles Sturt University , Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia. School of Agricultural and Wine Science, Charles Sturt University , Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

26761394

Citation

Šuklje, Katja, et al. "Berry Shriveling Significantly Alters Shiraz (Vitis Vinifera L.) Grape and Wine Chemical Composition." Journal of Agricultural and Food Chemistry, vol. 64, no. 4, 2016, pp. 870-80.
Šuklje K, Zhang X, Antalick G, et al. Berry Shriveling Significantly Alters Shiraz (Vitis vinifera L.) Grape and Wine Chemical Composition. J Agric Food Chem. 2016;64(4):870-80.
Šuklje, K., Zhang, X., Antalick, G., Clark, A. C., Deloire, A., & Schmidtke, L. M. (2016). Berry Shriveling Significantly Alters Shiraz (Vitis vinifera L.) Grape and Wine Chemical Composition. Journal of Agricultural and Food Chemistry, 64(4), 870-80. https://doi.org/10.1021/acs.jafc.5b05158
Šuklje K, et al. Berry Shriveling Significantly Alters Shiraz (Vitis Vinifera L.) Grape and Wine Chemical Composition. J Agric Food Chem. 2016 Feb 3;64(4):870-80. PubMed PMID: 26761394.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Berry Shriveling Significantly Alters Shiraz (Vitis vinifera L.) Grape and Wine Chemical Composition. AU - Šuklje,Katja, AU - Zhang,Xinyi, AU - Antalick,Guillaume, AU - Clark,Andrew C, AU - Deloire,Alain, AU - Schmidtke,Leigh M, Y1 - 2016/01/22/ PY - 2016/1/14/entrez PY - 2016/1/14/pubmed PY - 2016/10/7/medline KW - ANOVA-PCA KW - fermentation KW - maturity KW - vineyard KW - wine aroma SP - 870 EP - 80 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 64 IS - 4 N2 - Berry shriveling is an often reported occurrence in the Shiraz (Vitis vinifera L.) cultivar. This study investigated the effect of berry shriveling occurring in a high yielding (18.6 ± 1.6 kg/vine) Shiraz vineyard in relation to a temporal investigation of grape and wine composition using three harvest dates. Berry shriveling resulted in delayed total soluble solids and amino acid accumulation into the berry, however differences between treatments diminished or became smaller by the third harvest date. Similarly, ethyl esters of fatty acids and higher alcohol acetates were lower in wines from shriveled berries from the first two harvests; anthocyanins were reduced in wines from shriveled berries at all harvest dates, whereas terpenes were unaltered. Wines made from shriveled berries had higher γ-nonalactone and β-damascenone concentrations. This study provides novel information on the chemical alterations of grapes and wines made from grapes affected by shriveling. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/26761394/Berry_Shriveling_Significantly_Alters_Shiraz__Vitis_vinifera_L___Grape_and_Wine_Chemical_Composition_ L2 - https://doi.org/10.1021/acs.jafc.5b05158 DB - PRIME DP - Unbound Medicine ER -