Berry Shriveling Significantly Alters Shiraz (Vitis vinifera L.) Grape and Wine Chemical Composition

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.

Maturation and Maceration Effects on Tropical Red Wines Assessed by Chromatography and Analysis of Variance - Principal Component Analysis

“…40 Even though it did not have a significant influence on PC loadings, linalool (No. 40) average concentration showed a trend towards higher concentrations with longer harvest date (from 10.0 in T 1 to 15.0 µg L -1 in T 3 ) and this is in agreement with results reported by Šuklje et al 14 In a like manner, a positive contribution of (E)-nerolidol (No. 42, rose, apple, green, citrus) may be expected as its concentration increases with longer maceration periods.…”

“…As far as the authors are aware, this is the first time it is applied to the investigation of the effects of grape maturation and maceration on the composition of Syrah wines. 14 This work is devoted to study the influence of different stages of grape maturation at the time of harvest and also to investigate the duration of maceration during winemaking in the composition of the red wines of Syrah cultivar grown in a tropical climate region. We also report the successful use of ANOVA-PCA to evaluate the significance of each factor studied, as well as the interaction between both of them.…”

The Actual and Potential Aroma of Winemaking Grapes

“…Its structure and odor properties, together with those of other important aroma compounds from the same family, can be seen in Table 2. Different studies confirm that β-damascenone tends to accumulate in grapes in the last periods of maturation [60][61][62][63], particularly in the case of late season berry dehydration (or raisining) [64,65], during the storage of the raisins [58], or even during the aging of wines made with raisins [66]. Its levels, however, have no clear relationship with sun exposure on the vine [67,68].…”

“…The contribution to dry-fruit aroma has been recently shown to happen by perceptual interaction with furaneol and homofuraneol [81]. Its levels are increased in wines made from grapes affected by Botrytis [78,79], in late harvest wines [82], and in wines made from raisinized grapes [64]. Remarkably, γ-nonalactone is also a constituent of raisins [57]; its level and fate much depends on the type of grape, its pretreatment, time of storage and packaging material [58,83].…”

Effect of water stress and elevated temperature on hypoxia and cell death in the mesocarp of Shiraz berries

“…Increasing frequency and intensity of heat waves and drought events with climate change (Alexander and Arblaster , Perkins et al ) is predicted to have adverse effects on grapevines (Webb et al , Bonada and Sadras , Caravia et al ), and frequency of shrivel is likely to increase (Fuentes et al , Bonada et al ). Berry shrivel is particularly prevalent in Shiraz, where yield can be reduced by up to 30% (McCarthy ) and sensory and chemical composition of grapes and wine is altered (Bonada et al , Šuklje et al ). The phenomenon results from an imbalance between phloem influx to the berry (Rogiers et al ), water back flow to the vine (Tyerman et al , Bondada et al , Keller et al , Tilbrook and Tyerman ) and berry transpiration (Greer and Rogiers , Scharwies and Tyerman ).…”