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...
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2020-08-01
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doaj-3c3a7952a08f473da54e7f573de8e8ca2020-11-25T02:58:45ZengMDPI AGFoods2304-81582020-08-0191193119310.3390/foods9091193Pre-Fermentation Water Addition to High-Sugar Shiraz Must: Effects on Wine Composition and Sensory PropertiesBo Teng0Paul R. Petrie1Damian Espinase Nandorfy2Paul Smith3Keren Bindon4College of Science, Shantou University, Shantou 515063, ChinaThe Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, AustraliaThe Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, AustraliaThe Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, AustraliaThe Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, AustraliaChanges 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.https://www.mdpi.com/2304-8158/9/9/1193phenolicsalcoholcolourtanninpolysaccharidefermentation |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Bo Teng Paul R. Petrie Damian Espinase Nandorfy Paul Smith Keren Bindon |
spellingShingle |
Bo Teng Paul R. Petrie Damian Espinase Nandorfy Paul Smith Keren Bindon Pre-Fermentation Water Addition to High-Sugar Shiraz Must: Effects on Wine Composition and Sensory Properties Foods phenolics alcohol colour tannin polysaccharide fermentation |
author_facet |
Bo Teng Paul R. Petrie Damian Espinase Nandorfy Paul Smith Keren Bindon |
author_sort |
Bo Teng |
title |
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_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_sort |
pre-fermentation water addition to high-sugar shiraz must: effects on wine composition and sensory properties |
publisher |
MDPI AG |
series |
Foods |
issn |
2304-8158 |
publishDate |
2020-08-01 |
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. |
topic |
phenolics alcohol colour tannin polysaccharide fermentation |
url |
https://www.mdpi.com/2304-8158/9/9/1193 |
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