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Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on polysaccharide and tannin content and composition.
Food Chem. 2018 Apr 01; 244:50-59.FC

Abstract

A changing climate has led to winegrapes being harvested with increased sugar levels and at greater risk of berry shrivel. A suggested easy-to-adopt strategy to manage the associated rising wine alcohol levels is the pre-fermentative substitution of juice with either "green harvest wine" or water. Our study investigates the effects of this approach on Vitis vinifera L. cv. Cabernet Sauvignon wine quality attributes. Wines were also made from fruit collected at consecutive earlier harvest time points to produce wines comparable in alcohol to the substituted wines. Tannin concentrations and colour did not change significantly in the wines with modified alcohol content even at higher juice substitution rates. Differences in polysaccharide and tannin composition indicated variability in extraction dynamics according to substitution rate and type of blending component. In scenarios where berry shrivel is inevitable, the incorporation of water in particular offers much promise as part of a strategy to manage wine alcohol content.

Authors+Show Affiliations

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.The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, 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.The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, 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.

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

29120804

Citation

Schelezki, Olaf J., et al. "Comparison of Consecutive Harvests Versus Blending Treatments to Produce Lower Alcohol Wines From Cabernet Sauvignon Grapes: Impact On Polysaccharide and Tannin Content and Composition." Food Chemistry, vol. 244, 2018, pp. 50-59.
Schelezki OJ, Smith PA, Hranilovic A, et al. Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on polysaccharide and tannin content and composition. Food Chem. 2018;244:50-59.
Schelezki, O. J., Smith, P. A., Hranilovic, A., Bindon, K. A., & Jeffery, D. W. (2018). Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on polysaccharide and tannin content and composition. Food Chemistry, 244, 50-59. https://doi.org/10.1016/j.foodchem.2017.10.024
Schelezki OJ, et al. Comparison of Consecutive Harvests Versus Blending Treatments to Produce Lower Alcohol Wines From Cabernet Sauvignon Grapes: Impact On Polysaccharide and Tannin Content and Composition. Food Chem. 2018 Apr 1;244:50-59. PubMed PMID: 29120804.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on polysaccharide and tannin content and composition. AU - Schelezki,Olaf J, AU - Smith,Paul A, AU - Hranilovic,Ana, AU - Bindon,Keren A, AU - Jeffery,David W, Y1 - 2017/10/07/ PY - 2017/05/22/received PY - 2017/10/04/revised PY - 2017/10/06/accepted PY - 2017/11/10/entrez PY - 2017/11/10/pubmed PY - 2018/7/17/medline KW - Analysis KW - Anthocyanin KW - Berry shrivel KW - Colour KW - Grape KW - Tannin KW - Wine SP - 50 EP - 59 JF - Food chemistry JO - Food Chem VL - 244 N2 - A changing climate has led to winegrapes being harvested with increased sugar levels and at greater risk of berry shrivel. A suggested easy-to-adopt strategy to manage the associated rising wine alcohol levels is the pre-fermentative substitution of juice with either "green harvest wine" or water. Our study investigates the effects of this approach on Vitis vinifera L. cv. Cabernet Sauvignon wine quality attributes. Wines were also made from fruit collected at consecutive earlier harvest time points to produce wines comparable in alcohol to the substituted wines. Tannin concentrations and colour did not change significantly in the wines with modified alcohol content even at higher juice substitution rates. Differences in polysaccharide and tannin composition indicated variability in extraction dynamics according to substitution rate and type of blending component. In scenarios where berry shrivel is inevitable, the incorporation of water in particular offers much promise as part of a strategy to manage wine alcohol content. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/29120804/Comparison_of_consecutive_harvests_versus_blending_treatments_to_produce_lower_alcohol_wines_from_Cabernet_Sauvignon_grapes:_Impact_on_polysaccharide_and_tannin_content_and_composition_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(17)31654-0 DB - PRIME DP - Unbound Medicine ER -