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Chemical composition and sensory properties of non-wooded and wooded Shiraz (Vitis vinifera L.) wine as affected by vineyard row orientation and grape ripeness level.
J Sci Food Agric. 2018 May; 98(7):2689-2704.JS

Abstract

BACKGROUND

The study aimed to unravel vineyard row orientation (NS, EW, NE-SW, NW-SE) and grape ripeness level (23, 25, 27 °Balling) implications for grape and wine composition and sensory properties/style (non-wooded/wooded wines) of Vitis vinifera L. cv. Shiraz (rootstock 101-14 Mgt).

RESULTS

Soluble solid/titratable acidity ratios were lowest for EW, whereas warmer canopy sides (NW, N, NE) advanced grape ripening. Skin anthocyanins and phenolics generally decreased with ripening. NW-SE rows and S, SE, E and NE canopy sides showed highest skin total anthocyanins and phenolics. Wine total anthocyanins and phenolics increased with grape ripening; EW had lower values. Wine phenolic contents differed between canopy sides; N, NE, E and SE tended higher. Wine sensory profiles increased with grape ripening. For non-wooded wines, NW-SE and NE-SW row orientations generally resulted in highest scores, followed by NS. For EW rows, the N side presented better wines. Wood addition enhanced specific sensory descriptor perceptions.

CONCLUSION

A large collection of wine styles surfaced in the same vineyard and terroir, increasing options to contribute positively to sustainable products. The study generated globally applicable, novel information vital for unlocking and valorising terroir/site potential for grape and wine chemical composition and wine sensory/style properties. © 2017 Society of Chemical Industry.

Authors+Show Affiliations

Department of Viticulture, ARC Infruitec-Nietvoorbij, Stellenbosch, South Africa.Department of Viticulture, ARC Infruitec-Nietvoorbij, Stellenbosch, South Africa.

Pub Type(s)

Evaluation Study
Journal Article

Language

eng

PubMed ID

29077197

Citation

Hunter, Jacobus J., and Cornelis G. Volschenk. "Chemical Composition and Sensory Properties of Non-wooded and Wooded Shiraz (Vitis Vinifera L.) Wine as Affected By Vineyard Row Orientation and Grape Ripeness Level." Journal of the Science of Food and Agriculture, vol. 98, no. 7, 2018, pp. 2689-2704.
Hunter JJ, Volschenk CG. Chemical composition and sensory properties of non-wooded and wooded Shiraz (Vitis vinifera L.) wine as affected by vineyard row orientation and grape ripeness level. J Sci Food Agric. 2018;98(7):2689-2704.
Hunter, J. J., & Volschenk, C. G. (2018). Chemical composition and sensory properties of non-wooded and wooded Shiraz (Vitis vinifera L.) wine as affected by vineyard row orientation and grape ripeness level. Journal of the Science of Food and Agriculture, 98(7), 2689-2704. https://doi.org/10.1002/jsfa.8763
Hunter JJ, Volschenk CG. Chemical Composition and Sensory Properties of Non-wooded and Wooded Shiraz (Vitis Vinifera L.) Wine as Affected By Vineyard Row Orientation and Grape Ripeness Level. J Sci Food Agric. 2018;98(7):2689-2704. PubMed PMID: 29077197.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical composition and sensory properties of non-wooded and wooded Shiraz (Vitis vinifera L.) wine as affected by vineyard row orientation and grape ripeness level. AU - Hunter,Jacobus J, AU - Volschenk,Cornelis G, Y1 - 2017/12/13/ PY - 2017/03/23/received PY - 2017/10/19/revised PY - 2017/10/23/accepted PY - 2017/10/28/pubmed PY - 2018/4/17/medline PY - 2017/10/28/entrez KW - Vitis vinifera KW - grape composition KW - microclimate KW - vineyard row orientation KW - wine sensory profiles KW - wine style SP - 2689 EP - 2704 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 98 IS - 7 N2 - BACKGROUND: The study aimed to unravel vineyard row orientation (NS, EW, NE-SW, NW-SE) and grape ripeness level (23, 25, 27 °Balling) implications for grape and wine composition and sensory properties/style (non-wooded/wooded wines) of Vitis vinifera L. cv. Shiraz (rootstock 101-14 Mgt). RESULTS: Soluble solid/titratable acidity ratios were lowest for EW, whereas warmer canopy sides (NW, N, NE) advanced grape ripening. Skin anthocyanins and phenolics generally decreased with ripening. NW-SE rows and S, SE, E and NE canopy sides showed highest skin total anthocyanins and phenolics. Wine total anthocyanins and phenolics increased with grape ripening; EW had lower values. Wine phenolic contents differed between canopy sides; N, NE, E and SE tended higher. Wine sensory profiles increased with grape ripening. For non-wooded wines, NW-SE and NE-SW row orientations generally resulted in highest scores, followed by NS. For EW rows, the N side presented better wines. Wood addition enhanced specific sensory descriptor perceptions. CONCLUSION: A large collection of wine styles surfaced in the same vineyard and terroir, increasing options to contribute positively to sustainable products. The study generated globally applicable, novel information vital for unlocking and valorising terroir/site potential for grape and wine chemical composition and wine sensory/style properties. © 2017 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/29077197/Chemical_composition_and_sensory_properties_of_non_wooded_and_wooded_Shiraz__Vitis_vinifera_L___wine_as_affected_by_vineyard_row_orientation_and_grape_ripeness_level_ L2 - https://doi.org/10.1002/jsfa.8763 DB - PRIME DP - Unbound Medicine ER -
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