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Opportunities in partial whole cluster fermentation on Shiraz (Vitis vinifera L.Syrah) from the Great Southern Wine Region, WA, Australia. Professional Internship Report
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Resumo(s)
Whole cluster fermentation as an ancient winemaking technique seems to be a newly discovered fashionable way to elaborate elegant, complex Shiraz wines in Australia
Our experimental study conducted at Rockcliffe Winery during the 2018 vintage with Australian Shiraz from the Great Southern Wine Region (WA) in order to evaluate the impact of high level ( 1/3 and 1/2) whole cluster incorporation on the wines fermentation kinetics, chemical composition, and organoleptic properties at pre malolactic stage. The results were compared with Shiraz wines obtained by conventional winemaking techniques under the same experimental conditions
Regarding fermentation kinetics, minor differences were detectable between the samples, however, the whole berry component resulted a sluggish phase at the end of the fermentation.
Presumably the introduced stems, absorption properties were responsible for the lower values in Color Intensity, Total Pigments, Polymerized Pigments, Total Anthocyanins, and Colorized Anthocyanins. However, the differences were negligible in Total Phenol concentration. .The highest proanthocyanidin levels were obtained in the red wines elaborated with grape stems, especially in the modality with the highest stem percentage.
The tasters rewarded the aromatic and flavor complexity, related to the contribution of the whole clusters and supposedly to the longer maceration time applied on the whole cluster incorporated ferments. The intact whole berry effect was less pronounced on the wines organoleptic properties than the impact of the stem originated phenolic compounds. The green/herbaceous attributes were observed and described by the tasters with terms like stalkiness and capsicum
The whole-cluster incorporation and longer maceration time clearly impacted and modified positively the wine sensory and chemical properties, compared to the hand harvested, destemmed-crushed and the machine harvested destemmed-crushed samples.
The application, the potential integration into the Rockcliffe Winery’s industrial-scale Shiraz winemaking technology requires further research
Descrição
Vinifera Euromaster European Master in Viticulture and Oenology - Instituto Superior de Agronomia / EMAVE
Palavras-chave
Shiraz whole cluster fermentation stem-berry effect
Contexto Educativo
Citação
Horvath, L. - Opportunities in partial whole cluster fermentation on Shiraz (Vitis vinifera L.Syrah) from the Great Southern Wine Region, WA, Australia. Professional Internship Report. Lisboa: ISA, 2019, 34 p.