Effects of Extended Grape Ripening With or Without Must and Wine Alcohol Manipulations on Cabernet Sauvignon Wine Sensory Characteristics

Abstract

This study attempts to clarify the consequences for wine flavour that result from harvesting fruit at different maturities. The grapes were harvested from a single vineyard in Paso Robles, and the samples spanned maturity levels from what would be considered early harvest (about 21 °Brix) to late harvest (about 30 °Brix). The wines made from these grapes were analysed using descriptive analysis to investigate the relationships between fruit maturity and wine sensory attributes. In addition, musts and/or wines were chaptalised and/or fortified or watered back to determine the effect of these manipulations on wine sensory properties. This research showed that the sensory attributes of wines made from grapes at different stages of maturation, from about 20 to 30 °Brix, varied in a systematic fashion. Specifically, the wines made from the grapes with a lower Brix were more sour and had more fresh vegetative flavours, while the wines made from the fruit with a high Brix were more hot and bitter and in some cases had more dark fruit flavours and sweetness. Fortifying wines made from lower Brix musts changed the perceptions of the wine sensory profiles more than chaptalising the musts. On the other hand, adding water to higher °Brix musts to mimic 24 °Brix musts resulted in wines with similar sensory profiles to wines made from grapes picked at a sugar content of close to 24 °Brix. This study shows that wine sensory attributes differ more when grapes are picked early in ripening rather than after 24 °Brix.

Chemical and sensory profiling of Shiraz wines co-fermented with commercial non-Saccharomycesinocula

“…As expected, taste attributes were relatively simple to define and explain in relation to certain aspects of wine composition. Regarding palate sensation attributes, a clear relationship between 'hotness' and ethanol concentration was observed (R = 0.84), as documented in studies incorporating progressive grape ripening (Heymann et al 2013, Bindon et al 2014, Li et al 2017. Lack of clear relationship between 'acidity' and pH/TA is potentially linked to fluctuations due to acid adjustment and alterations during stabilisation, whereas further analysis of other aspects of wine composition, for example polysaccharides, might give more insight into the 'bitterness' perception (Mercurio and Smith 2008).…”

“…Lack of clear relationship between 'acidity' and pH/TA is potentially linked to fluctuations due to acid adjustment and alterations during stabilisation, whereas further analysis of other aspects of wine composition, for example polysaccharides, might give more insight into the 'bitterness' perception (Mercurio and Smith 2008). Regarding palate sensation attributes, a clear relationship between 'hotness' and ethanol concentration was observed (R = 0.84), as documented in studies incorporating progressive grape ripening (Heymann et al 2013, Bindon et al 2014, Li et al 2017. Increasing residual sugar, ethanol and tannin concentration were positively associated with 'palate fullness', whereas both 'astringency' and 'palate coarseness' were positively correlated with tannin concentration.…”

Impact of Grape Maturity and Ethanol Concentration on Sensory Properties of Washington State Merlot Wines

“…Interactions between ethanol and astringency perception have also been found (Smith et al 1996). Heymann et al (2013) found that the method of ethanol adjustment was important, with fortified wines being rated sweeter, more bitter, astringent, hot, and viscous than unadjusted and chaptalized wines; however, fortification is not an accepted winemaking practice in table wine production. Overall, most studies investigating the sensory impact of wine ethanol concentrations found that perceived fruity characters were depressed in high alcohol wines, hot and viscous mouthfeel perceptions were enhanced, and sweet and bitter ratings were increased.…”

Fermentation of grapes throughout development identifies stages critical to the development of wine volatile composition

“…Some information can be obtained from studies that have investigated harvest timing, and how this affects wine composition and/or sensory properties. Extended fruit maturation up to 30°Brix in California Cabernet Sauvignon was shown to increase the scores of some sensory properties, such as hotness, bitterness, sweetness and dark fruit (Heymann et al ). Wines produced from grapes sampled at low TSS had a higher score for sour and vegetative attributes (Heymann et al ).…”