Aeration of Vitis vinifera Shiraz fermentation and its effect on wine chemical composition and sensory attributes
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作者:
Day, M. P.
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Australian Wine Res Inst, Glen Osmond, SA 5064, AustraliaAustralian Wine Res Inst, Glen Osmond, SA 5064, Australia
Day, M. P.
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Nandorfy, D. Espinase
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Australian Wine Res Inst, Glen Osmond, SA 5064, AustraliaAustralian Wine Res Inst, Glen Osmond, SA 5064, Australia
Nandorfy, D. Espinase
[1
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Bekker, M. Z.
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Australian Wine Res Inst, Glen Osmond, SA 5064, AustraliaAustralian Wine Res Inst, Glen Osmond, SA 5064, Australia
Bekker, M. Z.
[1
]
Bindon, K. A.
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Australian Wine Res Inst, Glen Osmond, SA 5064, AustraliaAustralian Wine Res Inst, Glen Osmond, SA 5064, Australia
Bindon, K. A.
[1
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Solomon, M.
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Australian Wine Res Inst, Glen Osmond, SA 5064, AustraliaAustralian Wine Res Inst, Glen Osmond, SA 5064, Australia
Solomon, M.
[1
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Smith, P. A.
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Australian Wine Res Inst, Glen Osmond, SA 5064, Australia
Wine Australia, Kent Town, SA 5071, AustraliaAustralian Wine Res Inst, Glen Osmond, SA 5064, Australia
Smith, P. A.
[1
,2
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Schmidt, S. A.
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Australian Wine Res Inst, Glen Osmond, SA 5064, AustraliaAustralian Wine Res Inst, Glen Osmond, SA 5064, Australia
Schmidt, S. A.
[1
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机构:
[1] Australian Wine Res Inst, Glen Osmond, SA 5064, Australia
Background and Aims Aeration during fermentation of red wines has the potential to enhance positive red fruit attributes and suppress less desirable reductive characteristics. The implementation of aeration in commercial winemaking, however, is impeded by the lack of a clear understanding of both the major benefits of its use and the nature of the aeration regimes required to modify the finished product. This work aimed to evaluate the impact of different modes of aeration, varying in their timing, duration and intensity, on fermentation duration, chemical composition and sensory properties of Shiraz wine. Methods and Results Forty-eight pilot-scale fermentations (450 kg) were treated with different aeration modalities and compared to non-aerated fermentations across four vintages. This work demonstrated the reproducible effects of aeration, resulting in an enhancement of fruit-related attributes, decreases in colour intensity and a lowering of astringent mouthfeel and bitterness. The development of attributes describing possible oxidation or undesirable volatility were not observed in this work. These effects on wine sensory attributes were correlated with an increase in the concentration of relevant short and branched-chain esters and acetates, and a decrease in the concentration of phenolic substances. No enhancement of fermentation performance was observed in any of the trials. Overall, this work revealed the robustness of red wine fermentations to aeration. Conclusions This work provides strong evidence that aeration does not alter the duration of either alcoholic or malolactic fermentation of red musts. Although there was no impact on fermentation performance, aeration did result in the production of wines with increased red fruit characters, and decreased astringency and reductive off-odours. Significance of the Study This work demonstrates aeration to be a useful oenological tool for the production of red wine and indicates that stylistic impact, rather than fermentation performance, is likely to be more pertinent to the adoption of red wine aeration.
机构:
Univ Adelaide, Australian Res Council, Training Ctr Innovat Wine Prod, Glen Osmond, SA 5064, Australia
Univ Adelaide, Dept Wine Sci, Glen Osmond, SA 5064, AustraliaUniv Adelaide, Australian Res Council, Training Ctr Innovat Wine Prod, Glen Osmond, SA 5064, Australia
Armstrong, C. E. J.
Ristic, R.
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Univ Adelaide, Australian Res Council, Training Ctr Innovat Wine Prod, Glen Osmond, SA 5064, Australia
Univ Adelaide, Dept Wine Sci, Glen Osmond, SA 5064, AustraliaUniv Adelaide, Australian Res Council, Training Ctr Innovat Wine Prod, Glen Osmond, SA 5064, Australia
Ristic, R.
Boss, P. K.
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机构:
Univ Adelaide, Australian Res Council, Training Ctr Innovat Wine Prod, Glen Osmond, SA 5064, Australia
CSIRO Agr & Food, Glen Osmond, SA 5064, AustraliaUniv Adelaide, Australian Res Council, Training Ctr Innovat Wine Prod, Glen Osmond, SA 5064, Australia
Boss, P. K.
Pagay, V
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机构:
Univ Adelaide, Australian Res Council, Training Ctr Innovat Wine Prod, Glen Osmond, SA 5064, Australia
Univ Adelaide, Dept Wine Sci, Glen Osmond, SA 5064, AustraliaUniv Adelaide, Australian Res Council, Training Ctr Innovat Wine Prod, Glen Osmond, SA 5064, Australia
Pagay, V
Jeffery, D. W.
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机构:
Univ Adelaide, Australian Res Council, Training Ctr Innovat Wine Prod, Glen Osmond, SA 5064, Australia
Univ Adelaide, Dept Wine Sci, Glen Osmond, SA 5064, AustraliaUniv Adelaide, Australian Res Council, Training Ctr Innovat Wine Prod, Glen Osmond, SA 5064, Australia
机构:
South Australian Res & Dev Inst, Waite Campus, Glen Osmond, SA 5064, Australia
Univ Adelaide, Sch Agr Food & Wine, Waite Campus, Glen Osmond, SA 5064, AustraliaSouth Australian Res & Dev Inst, Waite Campus, Glen Osmond, SA 5064, Australia
Moran, M. A.
Bastian, S. E.
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机构:
Univ Adelaide, Sch Agr Food & Wine, Waite Campus, Glen Osmond, SA 5064, AustraliaSouth Australian Res & Dev Inst, Waite Campus, Glen Osmond, SA 5064, Australia
Bastian, S. E.
Petrie, P. R.
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机构:
South Australian Res & Dev Inst, Waite Campus, Glen Osmond, SA 5064, Australia
Australian Wine Res Inst, Glen Osmond, SA 5064, AustraliaSouth Australian Res & Dev Inst, Waite Campus, Glen Osmond, SA 5064, Australia
Petrie, P. R.
Sadras, V. O.
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机构:
South Australian Res & Dev Inst, Waite Campus, Glen Osmond, SA 5064, Australia
Univ Adelaide, Sch Agr Food & Wine, Waite Campus, Glen Osmond, SA 5064, AustraliaSouth Australian Res & Dev Inst, Waite Campus, Glen Osmond, SA 5064, Australia
机构:
Australian Wine Res Inst AWRI, Glen Osmond, SA 5064, Australia
Univ Adelaide, Australian Res Council, Training Ctr Innovat Prod, Sch Agr Food & Wine, Glen Osmond, SA 5064, AustraliaAustralian Wine Res Inst AWRI, Glen Osmond, SA 5064, Australia
Capone, D. L.
Barker, A.
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机构:
Australian Wine Res Inst AWRI, Glen Osmond, SA 5064, Australia
MMR, Wallingford, Oxon, EnglandAustralian Wine Res Inst AWRI, Glen Osmond, SA 5064, Australia
Barker, A.
Pearson, W.
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机构:
Australian Wine Res Inst AWRI, Glen Osmond, SA 5064, AustraliaAustralian Wine Res Inst AWRI, Glen Osmond, SA 5064, Australia
Pearson, W.
Francis, I. L.
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机构:
Australian Wine Res Inst AWRI, Glen Osmond, SA 5064, AustraliaAustralian Wine Res Inst AWRI, Glen Osmond, SA 5064, Australia
机构:
SARDI, South Australian Res & Dev Inst, Loxton, SA 5333, Australia
Cooperat Res Ctr Viticulture, Adelaide, SA 5064, Australia
Sentek Pty Ltd, Stepney, SA 5069, AustraliaSARDI, South Australian Res & Dev Inst, Loxton, SA 5333, Australia
Stevens, R. M.
Pech, J. M.
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机构:
SARDI, South Australian Res & Dev Inst, Loxton, SA 5333, Australia
Cooperat Res Ctr Viticulture, Adelaide, SA 5064, Australia
Flinders Univ S Australia, Sch Med, Adelaide, SA 5001, AustraliaSARDI, South Australian Res & Dev Inst, Loxton, SA 5333, Australia
Pech, J. M.
Taylor, J.
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机构:
Univ Adelaide, SARDI, BiometricsSA, Adelaide, SA 5001, Australia
Univ Adelaide, Sch Agr Food & Wine, Glen Osmond, SA 5064, AustraliaSARDI, South Australian Res & Dev Inst, Loxton, SA 5333, Australia
Taylor, J.
Clingeleffer, P.
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机构:
CSIRO Agr, Adelaide, SA 5064, Australia
Cooperat Res Ctr Viticulture, Adelaide, SA 5064, Australia
CSIRO Plant Ind, Merbein, Vic 3505, AustraliaSARDI, South Australian Res & Dev Inst, Loxton, SA 5333, Australia
Clingeleffer, P.
Walker, R. R.
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机构:
CSIRO Agr, Adelaide, SA 5064, Australia
Cooperat Res Ctr Viticulture, Adelaide, SA 5064, Australia
CSIRO Plant Ind, Merbein, Vic 3505, AustraliaSARDI, South Australian Res & Dev Inst, Loxton, SA 5333, Australia
Walker, R. R.
Nicholas, P. R.
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h-index: 0
机构:
SARDI, South Australian Res & Dev Inst, Loxton, SA 5333, Australia
Cooperat Res Ctr Viticulture, Adelaide, SA 5064, Australia
POB 340, Greenacres, SA 5086, AustraliaSARDI, South Australian Res & Dev Inst, Loxton, SA 5333, Australia