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The aim of this study was to determine how changes in grape composition brought about by artificial shading (sunlight exclusion) influence wine properties including colour, flavonoid composition and sensory attributes. Prior to flowering, bunches of Shiraz grapes were enclosed in boxes designed to eliminate light without altering bunch temperature and humidity. This artificial bunch shading had little effect on berry ripening and accumulation of sugar but at harvest the shaded bunches had smaller berries and higher seed weight, juice pH and titratable acidity. The amount of anthocyanins in the fruit was not changed significantly but anthocyanin composition in the shaded berries was shifted towards dioxygenated anthocyanins (the glucosides of cyanidin and peonidin derivatives). Shaded fruit had increased seed tannins and decreased skin tannins but the largest relative change in flavonoids was a marked decrease in flavonols in the shaded fruit, similar to previous studies. Wines made from shaded fruit had lower wine colour density, total phenolics, anthocyanins and tannins when the wine was bottled and after ageing for up to three years. Analysis of potential flavour compounds following acid hydrolysis indicated that the wines made from shaded fruit had decreased levels of glycosides of β‐damascenone and 1,1,6‐trimethyl‐1,2‐dihydronaphthalene (TDN). Sensory analysis of the wines indicated no significant difference in aroma attributes but the wines made from shaded fruit were rated lower for astringency, fruit flavour and flavour persistence in‐mouth sensory attributes. The results indicate that extreme shading of Shiraz fruit can decrease wine colour, anthocyanins and tannins as well as altering sensory attributes.

Polyphenols extracted from the seeds of Vitis vinifera L. cv. Shiraz berries were monitored during berry development. Initially seeds were green, plump and had pliable seed coats, but beginning at veraison the seeds browned in colour, became desiccated and the seed coats hardened. Isolated polyphenols consisted of flavan-3-ol monomers ((+)-catechin, (-)-epicatechin and (-)-epicatechin-3-O-gallate) and procyanidins. The procyanidins were maximal in the 3 weeks prior to veraison, increasing little during this period. The amounts of flavan-3-ol monomers increased 5-fold during this same period of time, indicating that the procyanidins and the flavan-3-ol monomers accumulate at different stages. Beginning at veraison, amounts of all polyphenols declined and changed in composition. The decrease in amount followed second-order kinetics. Polyphenol changes after veraison could be explained by oxidation and therefore, electron paramagnetic resonance (EPR) spectroscopy was used to follow the potential development of radical species in the developing seeds. Spectra consistent with a phenoxyl radical were observed in the developing seeds. The concentration of radicals remained low until veraison but then increased, reaching a maximum three weeks later, declining slowly thereafter. Changes in radical intensity together with other documented changes in the seed are consistent with an oxidative event occurring during fruit ripening. Abbreviations Kennedy et al. Development of seed polyphenols 245Development of seed polyphenols