Bunch exposure effects on the quality of Pinot noir and chardonnay fruit and base wines for cool climate sparkling wine production
Abstract
Sparkling wine production in cool climates has particular focus on the composition of the phenolics present in the finished wine, however little is to be found in the literature as to how fruit can be manipulated to produce the desired result. A feature of cool climates is longer day length and therefore increased exposure to Ultra-Violet (UV) light. Hydroxycinnamates (important for sparkling wine mouthfeel and texture) have been shown to respond to increased UV-B exposure. The impact of increased bunch exposure via leaf removal was investigated in Chardonnay and Pinot Noir across two sites in Tasmania, Australia using scanning spectrophotometry. Removing leaves before flowering was associated with differences, compared with control, in base wines at the key wavelengths of 260, 310 and 330 nm, indicative of hydroxycinnamates. This highlights the benefit of the vine to wine research approach.
Issue: GiESCO 2013
Type: Poster
Authors
1 University of Tasmania, Tasmanian Institute of Agriculture, Perennial Horticulture Centre, Private Bag 98, Hobart TAS 7001
2 Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064