Impact of berry size at harvest on red wine composition: a winemaker's approach

Abstract

BACKGROUND A classical postulate of viticulture declares that small grape berries produce the best red wines. The popularity of this postulate among winemakers leads them to consider berry size at harvest as a tool to measure the grape's potential to obtain great red wines. To address this issue, two vineyards from the same cultivar and subjected to the same physiological conditions during growing were selected for their difference in average grape berry size at harvest. Grapes from both origins were characterized and used for red winemaking by the same way. Release of volatile compounds and phenolic compounds during the alcoholic fermentation was monitored, and the finished wines were chemically characterized. RESULTS Larger grapes have a lower theoretical surface‐to‐volume ratio but have thicker skins and a greater proportion of skins (m/m). Wines made from grapes with a greater proportion of skins contain higher amounts of phenolic compounds, terpenes, volatile acids, acetate esters and polysaccharides. CONCLUSION According to the results, it seems that grape skin extraction is more related to skin proportion than to berry size. Thus not always smaller grapes produce darker red wines. © 2019 Society of Chemical Industry

Influence of grape seeds on wine composition and astringency of Tempranillo, Garnacha, Merlot and Cabernet Sauvignon wines

“…This fact is specially related with the %SB and probably also related with the berry size which can determine the skin proportion, as it has been reported by (Gil et al, 2015). However, the berry skin thickness of each cultivar can also determine the skin-to-flesh ratio (Gil et al, 2020).…”

“…If this hypothesis is true it would be expected that wines of Garnacha and Tempranillo would have a lower concentration of anthocyanins and proanthocyanidins than wines of Merlot and Cabernet Sauvignon since their berries are significantly bigger than those of these last two cultivars. However, the grape skin thickness of the berries of each cultivar can also determine the skin proportion during the winemaking process and consequently the amount of phenolic compounds released from skins (Gil et al, 2020).…”

“…by Gil et al (2015), although this relation is not lineal suggesting that skin thickness also could determine the extractability of these compounds from skins (Gil et al, 2020).…”

“…However, the skin-to-flesh ratio can be also conditioned by the berry skin thickness. Recently, Gil, Úbeda, del Barrio-Galán, and Peña-Neira (2020) have reported that berries of higher size have lower surface-to-volume ratio but higher skin thickness than berries of lower size. Gil et al (2020) also reported that larger berries have higher proportion of skins, mainly due to their higher skin thickness.…”

Current viticultural techniques to mitigate the effects of global warming on grape and wine quality: A comprehensive review

“…Therefore, compared to other viticultural techniques, LT may not be the best choice if the goal of the viticulturist is only delay grape ripening. Many viticulturists habitually think that the application of irrigation during the ripening phase could lead to the dilution of berry composition or even to lead to an increase in yield however, such fears may be not correct (Gil Cortiella, Úbeda, Barrio Galán, & Peña Neira, 2020). In fact, after veraison, xylem flow is blocked while sugar and water increments are linked, and phloem sap is the unique source of photosynthates .…”