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Berry Shriveling Significantly Alters Shiraz (Vitis vinifera L.) Grape and Wine Chemical Composition

Suklje, Katja, Zhang, Xinyi, Antalick, Guillaume, Clark, Andrew C., Deloire, Alain, Schmidtke, Leigh M.
Journal of agricultural and food chemistry 2016 v.64 no.4 pp. 870-880
Vitis vinifera, acetates, amino acids, anthocyanins, cultivars, fatty acids, grapes, harvest date, small fruits, terpenoids, total soluble solids, vines, vineyards, wines
Berry shriveling is an often reported occurrence in the Shiraz (Vitis vinifera L.) cultivar. This study investigated the effect of berry shriveling occurring in a high yielding (18.6 ± 1.6 kg/vine) Shiraz vineyard in relation to a temporal investigation of grape and wine composition using three harvest dates. Berry shriveling resulted in delayed total soluble solids and amino acid accumulation into the berry, however differences between treatments diminished or became smaller by the third harvest date. Similarly, ethyl esters of fatty acids and higher alcohol acetates were lower in wines from shriveled berries from the first two harvests; anthocyanins were reduced in wines from shriveled berries at all harvest dates, whereas terpenes were unaltered. Wines made from shriveled berries had higher γ-nonalactone and β-damascenone concentrations. This study provides novel information on the chemical alterations of grapes and wines made from grapes affected by shriveling.