Climate drivers of red wine quality in four contrasting Australian wine regions

Soar, Christopher J.; Sadras, Víctor O.; Petrie, Paul R.

doi:10.1111/j.1755-0238.2008.00011.x

Cited by 52 publications

(34 citation statements)

References 26 publications

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“…Incidences of adverse weather conditions during the growing season, in particular later in the season, can have disastrous results for wine quality. For example, rainfall prior to harvest can lead to fungal infection in the fruit (Soar et al 2008). Such concerns highlight the need for flexible viticultural management programs for successful sparkling wine production, particularly in cool and variable climates.…”

Section: Climate and Soil Factorsmentioning

confidence: 99%

Viticulture for Sparkling Wine Production: A Review

Jones

Kerslake

et al. 2014

Am. J. Enol. Vitic.

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Abstract:The current understanding of the influences of climate and viticultural practices on fruit quality at harvest and on sparkling wine quality is reviewed. Factors such as variety, clone, planting density, pruning method, local climate and soils, and current and future climate warming are discussed in the context of achieving a desired harvest quality. A common observation was the relatively less intensive viticultural management applied to grapes destined for sparkling wines compared to table wines throughout the world. Few studies have focused on management of fruit specifically for sparkling wine production. Given that it is accepted that a lower pH, higher titratable acidity, and lower soluble sugars than table wine are considered desirable for sparkling wine production, the literature from viticultural studies for table wines which influence these desired fruit quality parameters has been reported. Specific findings on canopy management, leaf removal, and yield manipulation for the production of table wines indicate potential for application and development to optimize fruit for the production of sparkling wines. Fruit quality targets are remarkably uniform across international growing regions but distinct combinations of variety, clone, and management are currently used to arrive at those targets. Further, studies of viticultural management, particularly those that alter cluster temperature and exposure to incident light, yield manipulation, and fruit quality are likely to best inform production techniques that result in fruit quality ideal for the production of premium sparkling wines. New challenges include the need for increasing mechanization to maintain cost-effective production and climate warming, which affects the production of fruit for premium sparkling production in terms of flavor development and high acidity. Current trends include the diversification of growing regions to cooler regions that enable the production of high acid fruit and increased exploration of alternative varieties and clones that are better suited to a warmer climate.

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Section: Climate and Soil Factorsmentioning

confidence: 99%

Viticulture for Sparkling Wine Production: A Review

Jones

Kerslake

et al. 2014

Am. J. Enol. Vitic.

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“…When other factors are held comparatively constant, climate is the dominant factor that influences berry and wine quality (Storchmann, 2005;Makra et al, 2009). Of the climate variables, temperature has been recognised as a primary driver of vine growth and berry/wine composition (Winkler, 1974;Soar et al, 2008). In hot and dry climates, grape maturation is rapid and the concentrations of different compounds in the berries is greater than in more humid and cool climates.…”

mentioning

confidence: 99%

Amino Acids Profile of Two Galician White Grapevine Cultivars (Godello and Treixadura)

Bouzas-Cid

Falqué²,

Orriols³

et al. 2015

Ciência Téc. Vitiv.

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SUMMARYAmino acids constitute a source for yeast metabolism and, thus are of paramount importance to wine flavour and aroma. Their concentrations in must depend greatly on grape variety. The aim of this work was to describe the amino acids profile of two white grapevine varieties: 'Godello' and 'Treixadura', produced in Galicia (NW Spain). The study was carried out over two consecutive vintages (2012 and 2013). Amino acids profiles of the musts were determined using HPLC. Although the musts from the two varieties presented common major and minor amino acids, the greatest contents were observed for 'Treixadura'. 'Godello' and 'Treixadura' varieties were arginine-accumulators, since this was the amino acid found at the highest level in the musts from the two cultivars. Amino acids contents were higher in 2012 than in 2013, likely due to climate differences between years. RESUMOOs aminoácidos constituem uma fonte para o metabolismo das leveduras e são de suma importância para o sabor e o aroma do vinho. As suas concentrações no mosto dependem grandemente da variedade de videira. O objetivo deste trabalho foi descrever o perfil de aminoácidos de duas variedades brancas de videira: 'Godello' e 'Treixadura', produzidas na Galiza (Noroeste de Espanha). O estudo foi realizado em duas vindimas consecutivas (2012 e 2013). Os perfis de aminoácidos dos mostos foram determinados utilizando HPLC. Os mostos das duas variedades apresentaram maiores e menores aminoácidos comuns, sendo observadas maiores concentrações na 'Treixadura'. No mosto das variedades 'Godello' e 'Treixadura' o aminoácido predominante foi a arginina. As concentrações de aminoácidos foram maiores em 2012 do que em 2013, provavelmente devido a diferenças climáticas entre anos.

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“…They separated growing and ripening periods and assumed that heat-tolerant varieties were able to cope with fourteen days in either the growing or ripening period but there was no calculation of consecutive days. Although fixed thresholds such as those above have some indicative value, they are unrealistic when the full complexity of the interactions between grapevine physiology, wine making technology and climate are taken into account Soar et al 2008). In southeastern Australia, the recent heatwaves of February 2004 and March 2008 had different impacts on wine grape production depending on the development stages.…”

Section: Heatwaves and Heat Stressmentioning

confidence: 99%

“…For viticultural applications, however, narrower time windows are needed to account for critical phenostages (Soar et al 2008). The extension of the model to monthly and fortnightly periods was achieved by assuming that the number of heatwaves for a period, such as a month, is proportional to the number of hot days in the period.…”

Section: Model Developmentmentioning

confidence: 99%