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J Agric Food Chem. 2007 Dec 26;55(26):10888-96. Epub 2007 Dec 4.

Partial shading of Cabernet Sauvignon and Shiraz vines altered wine color and mouthfeel attributes, but increased exposure had little impact.

Author information

1
Discipline of Wine and Horticulture, School of Agriculture, Food and Wine, University of Adelaide, Glen Osmond, Australia.

Abstract

Few studies have investigated the impact of vine shading on the sensory attributes of the resultant wine. This study examines the effects of canopy exposure levels on phenolic composition plus aroma, flavor, and mouthfeel aspects in wine. Wines were made from Cabernet Sauvignon and Shiraz grapes (Vitis vinifera L.) subjected to different levels of canopy exposure in a commercial vineyard in the Sunraysia region, Victoria, Australia. Canopy exposure treatments included control (standard vineyard practice), exposed (achieved with a foliage wire 600 mm above the top cordon), highly exposed (using a foliage wire with leaf plucking in the fruit zone), and shaded treatment (using 70% shade-cloth). Spectral and descriptive analyses showed that levels of anthocyanins, other phenolics, and perceived astringency were lower in wines made from shaded fruit; however, the reverse was generally not observed in wines of exposed and highly exposed fruit. Descriptive analysis also showed wines from the shaded fruit were different from other treatments for a number of flavor and aroma characters. These findings have implications for vineyard management practices.

PMID:
18052125
DOI:
10.1021/jf072162l
[Indexed for MEDLINE]

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