Performing sequential harvests based on berry sugar accumulation (mg/berry) to obtain specific wine sensory profiles

Abstract

This study aimed to investigate the possible existence of reproducible aromatic red wine styles, focusing on fresh fruit aromas and mature fruit aromas (i.e., with dark, jammy fruit characteristics) and taking into account both vintage and vineyard.The study was performed on Australian Shiraz and Cabernet‑Sauvignon from three different meso-climate areas and two consecutive vintages. Sequential harvests were carried out based on the plateau of the physiological indicator berry sugar accumulation (mg/berry) in order to obtain fresh fruit and mature fruit wine sensory profiles. There was a predictable aromatic sequence during grape ripening at each of these two distinct maturity stages regardless of grape genotype (variety) and environment (vineyard and vintage). The post-plateau period of berry sugar accumulation was found to be crucial for the evolution of wine aromatic profiles. During this period, wine aromatic and phenolic maturity were uncoupled from technological maturity (i.e., berry sugar concentration). Dimethyl sulfide was found to be the most relevant wine aromatic marker for differentiating the fresh fruit and mature fruit stages irrespective of the variety. Specific cultivar markers with potential sensory contribution were also identified; for example, (Z)‐3‐hexenol, a possible contributor to the aromatic freshness of Shiraz wines from the fresh fruit stage. The evolution of terpenoids appeared to be separate from the dynamics of berry ripening post plateau of fruit sugar accumulation. On the other hand, ester composition was significantly altered during the same ripening period in Shiraz and Cabernet‑Sauvignon wines with a marked grape genotype effect. The results showed that yeast metabolism was also affected by berry ripening evolution from the plateau of berry sugar accumulation onwards.

The sugarless grape trait characterized by single berry phenotyping

“…Kliewer (1967) reported a range from 1 mol.L -1 to 1.5 mol.L -1 [Hex] as the technical ripe grape for usual V. vinifera varieties. This apparent discrepancy is due to the very common practice to push grapes towards over-ripeness to get more redfull, aromatic wines and concentrated wines (Antalick et al, 2021). In the absence of supplementary physiological landmarks, the use of [Hex] for comparative studies is very hazardous, as this parameter steadily increases after phloem unloading arrest because of fruit shriveling (Friend et al, 2009; Shahood et al, 2020; Fig.…”

“…This objective can't be fully addressed by viticultural practices, e.g. harvesting before complete sugar unloading or removing a fraction of the leaves to reduce C photoassimilation, without impacting the quality of the wines (Bobeica et al, 2015;Antalick et al, 2021). Some diversity can be found in V. vinifera varieties, or can be obtained by crossbreeding, for water, sugars and the determinants of acidity of the grape (Bigard et al, 2018(Bigard et al, , 2020.…”

Terroir Traceability in Grapes, Musts and Gewürztraminer Wines from the South Tyrol Wine Region

“…The primary indicators of the more typical Gewürztraminer cultivar were examined, focusing mainly on volatile aromatic substances, mostly varietal [35][36][37]. The products of the complete transformation chain, from grapes to wine, were analysed to determine their composition, which varies due to the transformation of aroma precursors from yeast during alcoholic fermentation [38].…”

Aromatic maturity is a cornerstone of terroir expression in red wine

“…From a reproductive point of view, grapes are mature at veraison, when seeds have become viable for generating new vines (Keller, 2020). Some authors consider that physiological maturity is reached when sugar unloading from the phloem into the berry ceases (Wang et al, 2003;Antalick et al, 2021;Suter et al, 2021). After veraison and during the maturation period, the permeability of grape cell walls increases (Bindon et al, 2012).…”

“…A recent study demonstrated the existence of a predictable aromatic sequence during grape ripening in Australian Syrah and Cabernet-Sauvignon from different meso-climates. Two distinct maturity stages were identified and characterised: i) Fresh Fruit associated with fresh/red fruit attributes appearing 2 weeks after the plateau of sugar accumulation for Syrah and 3 weeks for Cabernet-Sauvignon; and ii) Mature Fruit associated with dark fruit and plum character appearing 3 to 4 weeks after this plateau for Syrah and 6 weeks for Cabernet-Sauvignon (Antalick et al, 2015;Antalick et al, 2021). In the next paragraphs, major aroma compounds identified in wines are presented in an increasing order of perceived maturity.…”