title: Berry Shriveling Significantly Alters Shiraz (Vitis vinifera L.) Grape and Wine Chemical Composition.
abstract: 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.
authors.affiliation: National Wine and Grape Industry Centre, Charles Sturt University , Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia.
authors.forename: Katja
authors.initials: K
authors.lastname: Šuklje
authors.affiliation: National Wine and Grape Industry Centre, Charles Sturt University , Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia.
authors.forename: Xinyi
authors.initials: X
authors.lastname: Zhang
authors.affiliation: National Wine and Grape Industry Centre, Charles Sturt University , Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia.
authors.forename: Guillaume
authors.initials: G
authors.lastname: Antalick
authors.affiliation: National Wine and Grape Industry Centre, Charles Sturt University , Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia.|School of Agricultural and Wine Science, Charles Sturt University , Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia.
authors.forename: Andrew C
authors.initials: AC
authors.lastname: Clark
authors.affiliation: National Wine and Grape Industry Centre, Charles Sturt University , Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia.
authors.forename: Alain
authors.initials: A
authors.lastname: Deloire
authors.affiliation: National Wine and Grape Industry Centre, Charles Sturt University , Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia.|School of Agricultural and Wine Science, Charles Sturt University , Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia.
authors.forename: Leigh M
authors.initials: LM
authors.lastname: Schmidtke
mesh_terms: D000596:Amino Acids / Q000737:chemistry / Q000378:metabolism; D005421:Flavoring Agents / Q000737:chemistry* / Q000378:metabolism; D005638:Fruit / Q000737:chemistry / Q000254:growth & development / Q000378:metabolism; D013058:Mass Spectrometry; D027843:Vitis / Q000737:chemistry* / Q000254:growth & development / Q000378:metabolism; D014920:Wine / Q000032:analysis*
chemical_list: D000596:Amino Acids; D005421:Flavoring Agents
keywords: ANOVA-PCA; fermentation; maturity; vineyard; wine aroma