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Pre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: Implications for wine quality based on chemical and sensory analysis.
Food Chem. 2020 Mar 30; 309:125698.FC

Abstract

Pre-fermentative juice substitution with water or early harvest wine has the potential to produce lower alcohol wines without critically modifying colour or tannin properties and only marginally changing volatile and sensory profiles. Whether this approach is suited to producing lower alcohol wines in the absence of excessive grape ripeness remained to be determined. The current study extends on pre-fermentative approaches to alcohol management under milder grape ripening conditions and builds on an existing study with McLaren Vale Cabernet Sauvignon fruit, allowing for a direct comparison under two distinct vintage conditions. Given its importance to Australia, Shiraz was also included and underwent the same consecutive harvest and juice substitution treatments. Cultivar-dependent implications on wine chemical properties were apparent and declines in wine colour and tannin were particularly evident in Shiraz wines, although impacts on overall wine quality and sensory parameters were minor when adjusting musts within the limit of 13.5 °Baumé.

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.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.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)

Journal Article

Language

eng

PubMed ID

31718838

Citation

Schelezki, Olaf J., et al. "Pre-fermentation Approaches to Producing Lower Alcohol Wines From Cabernet Sauvignon and Shiraz: Implications for Wine Quality Based On Chemical and Sensory Analysis." Food Chemistry, vol. 309, 2020, p. 125698.
Schelezki OJ, Antalick G, Šuklje K, et al. Pre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: Implications for wine quality based on chemical and sensory analysis. Food Chem. 2020;309:125698.
Schelezki, O. J., Antalick, G., Šuklje, K., & Jeffery, D. W. (2020). Pre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: Implications for wine quality based on chemical and sensory analysis. Food Chemistry, 309, 125698. https://doi.org/10.1016/j.foodchem.2019.125698
Schelezki OJ, et al. Pre-fermentation Approaches to Producing Lower Alcohol Wines From Cabernet Sauvignon and Shiraz: Implications for Wine Quality Based On Chemical and Sensory Analysis. Food Chem. 2020 Mar 30;309:125698. PubMed PMID: 31718838.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Pre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: Implications for wine quality based on chemical and sensory analysis. AU - Schelezki,Olaf J, AU - Antalick,Guillaume, AU - Šuklje,Katja, AU - Jeffery,David W, Y1 - 2019/10/21/ PY - 2019/05/14/received PY - 2019/10/09/revised PY - 2019/10/10/accepted PY - 2019/11/14/pubmed PY - 2020/2/27/medline PY - 2019/11/14/entrez KW - Alcohol management KW - Sensory analysis KW - Tannin KW - Volatiles KW - Water addition KW - Wine aroma KW - Wine colour SP - 125698 EP - 125698 JF - Food chemistry JO - Food Chem VL - 309 N2 - Pre-fermentative juice substitution with water or early harvest wine has the potential to produce lower alcohol wines without critically modifying colour or tannin properties and only marginally changing volatile and sensory profiles. Whether this approach is suited to producing lower alcohol wines in the absence of excessive grape ripeness remained to be determined. The current study extends on pre-fermentative approaches to alcohol management under milder grape ripening conditions and builds on an existing study with McLaren Vale Cabernet Sauvignon fruit, allowing for a direct comparison under two distinct vintage conditions. Given its importance to Australia, Shiraz was also included and underwent the same consecutive harvest and juice substitution treatments. Cultivar-dependent implications on wine chemical properties were apparent and declines in wine colour and tannin were particularly evident in Shiraz wines, although impacts on overall wine quality and sensory parameters were minor when adjusting musts within the limit of 13.5 °Baumé. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/31718838/Pre_fermentation_approaches_to_producing_lower_alcohol_wines_from_Cabernet_Sauvignon_and_Shiraz:_Implications_for_wine_quality_based_on_chemical_and_sensory_analysis_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(19)31825-4 DB - PRIME DP - Unbound Medicine ER -