Impact of berry size at harvest on red wine composition: a winemaker's approach

Gil Cortiella M.; Úbeda C.; del Barrio-Galán R.; Peña-Neira A.

dc.contributor.author	Gil Cortiella M.
dc.contributor.author	Úbeda C.
dc.contributor.author	del Barrio-Galán R.
dc.contributor.author	Peña-Neira A.
dc.date.accessioned	2020-09-02T22:19:15Z
dc.date.available	2020-09-02T22:19:15Z
dc.date.issued	2020
dc.identifier	10.1002/jsfa.10095
dc.identifier.citation	100, 2, 836-845
dc.identifier.issn	00225142
dc.identifier.uri	https://hdl.handle.net/20.500.12728/4673
dc.description	BACKGROUND: A classical postulate of viticulture declares that small grape berries produce the best red wines. The popularity of this postulate among winemakers leads them to consider berry size at harvest as a tool to measure the grape's potential to obtain great red wines. To address this issue, two vineyards from the same cultivar and subjected to the same physiological conditions during growing were selected for their difference in average grape berry size at harvest. Grapes from both origins were characterized and used for red winemaking by the same way. Release of volatile compounds and phenolic compounds during the alcoholic fermentation was monitored, and the finished wines were chemically characterized. RESULTS: Larger grapes have a lower theoretical surface-to-volume ratio but have thicker skins and a greater proportion of skins (m/m). Wines made from grapes with a greater proportion of skins contain higher amounts of phenolic compounds, terpenes, volatile acids, acetate esters and polysaccharides. CONCLUSION: According to the results, it seems that grape skin extraction is more related to skin proportion than to berry size. Thus not always smaller grapes produce darker red wines. © 2019 Society of Chemical Industry. © 2019 Society of Chemical Industry
dc.language.iso	en
dc.publisher	John Wiley and Sons Ltd
dc.subject	berry size
dc.subject	Carménère cv
dc.subject	wine aroma
dc.subject	wine phenolic composition
dc.subject	wine polysaccharides
dc.subject	ester
dc.subject	phenol derivative
dc.subject	terpene
dc.subject	volatile organic compound
dc.subject	chemistry
dc.subject	food handling
dc.subject	fruit
dc.subject	growth, development and aging
dc.subject	Vitis
dc.subject	wine
dc.subject	Esters
dc.subject	Food Handling
dc.subject	Fruit
dc.subject	Phenols
dc.subject	Terpenes
dc.subject	Vitis
dc.subject	Volatile Organic Compounds
dc.subject	Wine
dc.title	Impact of berry size at harvest on red wine composition: a winemaker's approach
dc.type	Article

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Impact of berry size at harvest on red wine composition: a winemaker's approach

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