Australian Journal of Grape and Wine Research最新文献

{"title":"Spatial and Temporal Trends in the Timing of Budburst for Australian Wine Regions","authors":"C. Liles, D. Verdon‐Kidd","doi":"10.1155/2022/8121995","DOIUrl":"https://doi.org/10.1155/2022/8121995","url":null,"abstract":"Background and Aims. This research investigates spatial and temporal trends in budburst timing across Australian wine regions from 1910–2019. The potential drivers of these observed trends were then identified, including anthropogenic climate change and large-scale climate drivers (El Nino–Southern Oscillation (ENSO), Indian Ocean Dipole (IOD), and Southern Annular Mode (SAM)). Methods and Results. The timing of budburst was approximated using accumulation measurements applied to Australia wide gridded temperature data. We show that the modelled budburst date has been gradually shifting to earlier in the year for most (95%) Australian wine regions, at an average rate of one day every 24 years. This linear trend in budburst timing is likely to be associated with steadily increasing air temperatures due to anthropogenic climate change. Significant interannual variability was also observed and was correlated with IOD and SAM; however, no significant relationship was found with ENSO. Positive IOD phases result in budburst occurring on average four days earlier than the long-term average; however, this can be as high as eight days. Conclusions. The results of this study highlight that budburst timing for wine grapes is not a stationary phenomenon and is influenced by both natural and anthropogenic conditions. Significance of the Study. Understanding variability and trends in modelled budburst timing will assist tactical and strategic management practices and improve phenological modelling and adaptation planning for climate change.","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43017944","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Post-Spring Frost Canopy Recovery, Vine Balance, and Fruit Composition in cv. Barbera Grapevines","authors":"F. Del Zozzo, Ginevra Canavera, Silvia Pagani, M. Gatti, S. Poni, T. Frioni","doi":"10.1155/2022/6596021","DOIUrl":"https://doi.org/10.1155/2022/6596021","url":null,"abstract":"Background and Aims. In viticulture, one of the effects of warming trends is the advance of budburst date and the consequent increased risk of spring frost-related damage. In 2021, severe frost events affected a large fraction of European viticulture. In a cv. Barbera vineyard, located in NW Italy, primary bud shoots (PBS), secondary bud shoots (SBS), and suckers (SK) were tagged after the occurrence of freezing temperatures in spring. The goal of the study was to clarify if SBS could partially restore yield loss and analyze their contribution to fruit composition. Methods and Results. The number of developing SBS and SK correlated with the number of killed PBS. While PBS bore 1.44 inflorescences per shoot, SBS had much lower fertility (0.4), with SK at intermediate levels (0.85). The vine yield was 40% of the previous season, with SBS bunches contributing just 17% of the total. SBS produced smaller and looser bunches, as compared with PBS (−28% mass and −27% compactness). At harvest, no difference was found in grape total soluble solids (TSS) among different shoot types. However, the TSS average was notably higher than that observed in the previous season (27.8°Brix vs. 23.3°Brix in 2020). Interestingly, while in PBS and SK, a direct correlation (linear and quadratic, respectively) existed between the leaf area to yield ratio (LA/Y) and grape TSS or total anthocyanins, this did not occur for SBS. Conclusions. In the case of spring frost damage, the number of PBS avoiding fatal injuries will drive agronomic results at harvest since SBS contribution to total yield is modest due to low shoot fruitfulness. The frost-induced increase in vine LA/Y leads to a dramatic rise in grape TSS and phenolics. Significance of the Study. When spring frosts kill a significant number of primary shoots, an altered grape composition at harvest should be expected due to changes in vine balance. Therefore, the vineyard management should be adjusted accordingly early in the season. Further studies are needed to test specific post-frost canopy management strategies ensuring yield, optimal fruit composition, and cane renewal.","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42010149","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Visible/Near-Infrared Spectroscopy Devices and Wet-Chem Analyses for Grapes (Vitis vinifera L.) Quality Assessment: An Environmental Performance Comparison","authors":"M. Zambelli, A. Casson, V. Giovenzana, A. Pampuri, A. Tugnolo, C. Pozzoli, L. Brancadoro, R. Beghi, R. Guidetti","doi":"10.1155/2022/9780412","DOIUrl":"https://doi.org/10.1155/2022/9780412","url":null,"abstract":"Background and Aims. The composition of grapes (Vitis vinifera L.) at harvest is a key factor that determines the future quality of wine. The work aimed to evaluate and compare the environmental impact of the most evaluated technological parameters using three approaches: the wet-chem method, the optical method using benchtop devices, and the optical method using a prototype smart and cost-effective device (Technology Readiness Level: 5). Methods and Results. The life cycle assessment (LCA) methodology was used to identify the most environmentally sustainable solution in a “from-cradle-to-grave” approach. The functional unit was identified by the execution of the analyses necessary to measure the three technological parameters: TSS, pH, and TA. The findings show that the optical analysis carried out with the prototype is the most suitable and green solution (i.e., with the lowest environmental impact in all the impact categories analysed); in fact, the same technology has proved to be 3.2 times more sustainable than the wet-chem method for the best average environmental performance. Conclusions. The research demonstrated the environmental impact advantages of the optical analyses for assessment of grape composition. Significance of the Study. Innovations in agriculture and the development of smart solutions represent advantages for managing and monitoring the composition of agri-food products that are a green solution for the industry.","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2022-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44787852","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fate of Fumonisin B2 (FB2) during Vinification and Wine Storage: Fining Agents for the Removal of FB2 in Wine","authors":"D. Perera, P. Prenzler, S. Savocchia, C. C. Steel","doi":"10.1155/2022/9765810","DOIUrl":"https://doi.org/10.1155/2022/9765810","url":null,"abstract":"Background and Aims. Fumonisins are a group of mycotoxins produced by some isolates of black aspergilli. This study examines the dynamics of fumonisins during winemaking and storage and the role of fining agents in the removal of FB2, the most prevalent fumonisin produced by black aspergilli. Methods and Results. Chardonnay grapes were inoculated with a fumonisin-producing strain of Aspergillus welwitschiae and fumonisins were quantified at different stages of vinification. The stability of fumonisins was studied at 13 and 25°C using Chardonnay wine spiked with FB2. Activated charcoal, calcium bentonite, yeast hulls, and a nonallergenic polysaccharide of nonanimal origin (NO (OX)) were evaluated as fining agents for FB2 removal from wine. Fumonisins were quantified by LC-MS/MS. During vinification most of the fumonisins were removed with the solids, with only 3% of the fumonisins found in the grapes being transferred to the wine. Fumonisin FB2 was stable in white wine for at least 4 months, but was reduced by 42% after 8 months at 25°C. Activated charcoal and bentonite were able to remove more than 80% of FB2 in white wine. Conclusions. Vinification can lead to the partial removal of fumonisins. The use of fining agents and wine storage leads to further reduction. Significance of the Study. This study demonstrates the fate of fumonisins during vinification and wine storage and the potential use of fining agents for amelioration of fumonisin contamination.","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2022-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43281424","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Effects of Destemming/Crushing and Pressing Conditions in Rosé Wine Production","authors":"L. Guerrini, Ferdinando Corti, G. Angeloni, P. Masella, A. Spadi, L. Calamai, A. Parenti","doi":"10.1155/2022/9853264","DOIUrl":"https://doi.org/10.1155/2022/9853264","url":null,"abstract":"Background and Aims. Rosé wines are becoming more popular, as is the demand for organic wines. However, there are few studies on the effects of operative choices on the quality and style of these wines. The paper aims to investigate the effects of the early stages of processing (destemming/crushing and pressing) on rosé wine characteristics. Methods and Results. A full factorial experiment was carried out on Sangiovese, considering two factors related to grape processing: the prepressing treatment (intact clusters or destemmed/crushed berries) and the pressing pressure. Sugars, ethanol, acidity, phenols, and color were measured in juices, while volatile compounds and sensory profiles were evaluated in wines. Destemming/crushing dramatically changed the composition of both juices and wines’; notably, acidity increased and floral and color intensities decreased in intact cluster samples. Furthermore, a clear interaction was found between prepressing treatment and pressure. Pressure, in turn, affected several acidity and color parameters. This could be related to the chemical composition and consistency of the different berry zone, which interact with the mechanical action of the destemmer/crusher and press. Conclusions. Processing choices affect all of the main qualitative features of rosé wine; they could be successfully used to decide the wine’s style and minimize the use of additives and adjuvants. Significance of the study: in rosé production, the capability to modulate the operational protocols allows selecting of different wines from the same grape batch. This represents a useful tool to optimize grape processing according to the company’s commercial priorities.","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2022-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48104279","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"How Rootstocks Impact the Scion Vigour and Vine Performance of Vitis vinifera L. cv. Tempranillo","authors":"A. Pou, L. Rivacoba, J. Portu, Andreu Mairata, David Labarga, E. García-Escudero, I. Martín","doi":"10.1155/2022/9871347","DOIUrl":"https://doi.org/10.1155/2022/9871347","url":null,"abstract":"Background and Aim. The genetically determined characteristics of grapevine rootstocks are important factors that affect scion performance. This 3 years’ field study aimed to characterize the influence of four well-established 30-year-old rootstocks (110 Richter, 1103 Paulsen, 41B, and 161-49Couderc) on the Tempranillo cultivar in the semiarid wine growing region of D.O.Ca. Rioja, North-Eastern Spain. Methods and Results. Nutrient concentrations of mineral elements at flowering and veraison were determined in the vines, jointly with grapevine-water status, gas exchange, vine vigour, and chlorophyll content. Moreover, grapevine yield and grape quality were determined at harvest. The least vigorous rootstocks (41B, 161-49C) conferred drought adaptability traits by increasing water use efficiency (WUE) and decreasing whole-plant water conductance per unit leaf area (Kplant) compared to the more vigorous rootstocks (1103-P, 110-R). In contrast, the more vigorous rootstocks increased water transport capacity, which led to higher plant performance and nutrient uptake efficiency. At flowering, 1103-P and to a lesser extent, 110-R were most efficient at taking up nutrients, while 161-49C had the lowest concentrations for most nutrients. At veraison, 41B exhibited closer behaviour to 110-R than 161-49C, while 1103-P and 161-49C remained the most differentiated rootstocks, with higher and lower nutrient uptake, respectively. In addition, compared to the more vigorous rootstocks, the yield was up to 1.6 kg lower for the less vigorous rootstocks but the grape composition was improved. Notably, 161-49C led to higher total soluble solids, total acidity, and polyphenol content. Conclusions. Overall, grafting onto specific rootstocks represents a strategy to confer differential regulation of grapevine water-saving strategies, yield, berry quality, and nutrient uptake potential. Significance of the Study. This information may be useful for growers seeking to develop a site-specific selection of rootstocks for the grafted Tempranillo cv.","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2022-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47383384","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of growing season temperature on grape prices in Australia","authors":"G. Puga,&nbsp;K. Anderson,&nbsp;F. Doko Tchatoka","doi":"10.1111/ajgw.12566","DOIUrl":"10.1111/ajgw.12566","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>Cross-sectional models are useful for estimating the impact that climate and climate change have on grape prices due to changes in grape composition. The aim of this study is to estimate the impact of growing season temperature (GST) on grape prices in Australia using cross-sectional data.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>We use data on average price by cultivar and region for a 10 year period. We estimate a model using (area-) weighted least squares and variables from a principal component analysis to control for 103 characteristics that relate to the production system used in each of 26 regions. Results suggest that a GST increase of 1°C leads to a decrease of 9% in the average price of grapes. A LASSO model that we use as a robustness check suggests similar results: a GST increase of 1°C leads to a decrease of 7.3% in the average price of grapes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Failing to control for characteristics that relate to the production system overestimates the impact of GST on grape prices, suggesting that changes to variables in a production system may mitigate deleterious changes to grape composition due to climate change.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>This study contributes to the understanding of the issue of omitted variable bias in cross-sectional models, and how to deal with this issue when analysing the impact of climate and climate change in grape and wine research.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 4","pages":"651-657"},"PeriodicalIF":2.8,"publicationDate":"2022-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12566","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"62837229","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Timing and severity of crop load management influences technological maturity, terpene synthase expression and free terpene accumulation in Gewürztraminer grapes (Vitis vinifera L.)","authors":"Y. Kovalenko,&nbsp;J. VanderWeide,&nbsp;R. Tindjau,&nbsp;W.F. Zandberg,&nbsp;S.D. Castellarin","doi":"10.1111/ajgw.12565","DOIUrl":"10.1111/ajgw.12565","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>Terpenes are volatile organic compounds that influence the composition of many winegrape cultivars. Terpene accumulation is variable between seasons and locations, influencing vintage composition. Crop load management (CLM) is a cultural practice utilised to improve grape composition; however, the impact of CLM on terpene biosynthesis and accumulation in winegrapes remains largely unknown.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>Crop load management was applied to Gewürztraminer vines at two developmental stages: bunch closure [early (E)] and veraison [late (L)], and two crop loads: 50% removal [light crop (LC)] and 25% removal [medium crop (MC)] and compared to a Control [high crop (HC)] over three seasons. We considered early-harvest (22.5°Brix in HC) and harvest (23.4°Brix in HC) dates. The LC treatments improved TSS at both harvests; however, LC-E accelerated ripening compared to LC-L. The concentration of total free terpenes was highest in LC-E only at early-harvest. Free α-phellandrene, β-citronellol, geranic acid, geraniol, myrcene and nerol dictated this pattern. Although LC-E increased glycosylated geraniol at early-harvest, the concentration of total glycosylated terpenes was not altered. The expression of four terpene synthase (TPS) genes was increased by LC-E at early-harvest.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The LC-E treatment accelerated technological maturity, and increased the expression of TPSs and free terpene accumulation at the early-harvest stage.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>This work provides valuable insight into the capacity of CLM to modulate terpenes in aromatic winegrapes.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 4","pages":"638-650"},"PeriodicalIF":2.8,"publicationDate":"2022-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12565","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41331452","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of non-Saccharomyces yeast strains on 3-isobutyl-2-methoxypyrazine concentration and aroma properties in Sauvignon Blanc wines during fermentation","authors":"J.-C. Li,&nbsp;K.L. Wilkinson,&nbsp;C.M. Ford,&nbsp;V. Jiranek","doi":"10.1111/ajgw.12563","DOIUrl":"10.1111/ajgw.12563","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>3-Isobutyl-2-methoxypyrazine (IBMP) is a compound whose aroma is reminiscent of green capsicum and is found in many winegrape cultivars, such as Cabernet Sauvignon and Sauvignon Blanc. A high concentration in grapes can lead to excessive greenness in the resulting wine products, thus reducing quality. This study sought to determine the impact of using non-<i>Saccharomyces</i> yeast during fermentation on the concentration and perception of IBMP in wines.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>As a potential postharvest remediation strategy, 11 strains of non-<i>Saccharomyces</i> were evaluated through fermentation of juices containing IBMP. Wines fermented with <i>Kazachstania servazzii, Metschnikowia pulcherrima, K. aerobia, Hanseniaspora uvarum, Meyerozyma guillermondii</i> and <i>Candida krusei</i> were rated with a higher level of fruitiness and less greenness in sensory analysis, even though no significant difference was observed amongst yeast treatments for IBMP concentration.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>In mixed fermentation, in which <i>Saccharomyces cerevisiae</i> yeast strain EC1118 was sequentially inoculated, several non-<i>Saccharomyces</i> yeast strains differentially masked the perception of IBMP.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>The selective use of non-<i>Saccharomyces</i> yeast may be a strategy for modulating the excessive perception of greenness in wines derived from grapes containing a high concentration of IBMP.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 4","pages":"607-620"},"PeriodicalIF":2.8,"publicationDate":"2022-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12563","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41990645","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of amino acids, and their interaction with volatiles and polyphenols, on the sensory properties of red wine","authors":"D. Espinase Nandorfy,&nbsp;F. Watson,&nbsp;D. Likos,&nbsp;T. Siebert,&nbsp;K. Bindon,&nbsp;S. Kassara,&nbsp;R. Shellie,&nbsp;R. Keast,&nbsp;I.L. Francis","doi":"10.1111/ajgw.12564","DOIUrl":"10.1111/ajgw.12564","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>The effect of amino acids, and their interactions with volatiles and other non-volatiles, on in-mouth sensory properties of red wines is not known. This knowledge gap has been studied in a series of comprehensive sensory experiments.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>A solvent-assisted flavour evaporation extract of Shiraz wine volatiles, a de-aromatised polyphenolic extract and amino acids were added to model wine and wine systems. Using full factorial designs, samples were evaluated by sensory quantitative descriptive analysis. Volatiles enhanced Viscous mouthfeel (<i>F</i> = 20.0, <i>P</i> &lt; 0.001), Sweetness (<i>F</i> = 26.5, <i>P</i> &lt; 0.001) and Body (<i>F</i> = 81.4, <i>P</i> &lt; 0.001), while the phenolic extract directed Astringency (<i>F</i> = 170.5, <i>P</i> &lt; 0.001) as well as Bitterness (<i>F</i> = 7.3, <i>P</i> &lt; 0.001) and suppressed Sweetness (<i>F</i> = 16.5, <i>P</i> &lt; 0.001). An amino acid by volatile interaction (<i>F</i> = 4.2, <i>P</i> &lt; 0.05) was found, and further experiments showed that L-proline enhanced Viscosity (<i>F</i> = 5.0, <i>P</i> &lt; 0.05), Sweetness (<i>F</i> = 14.4, <i>P</i> &lt; 0.001), Red fruit flavour (<i>F</i> = 7.8, <i>P</i> &lt; 0.001) and suppressed Astringency (<i>F</i> = 6.1, <i>P</i> &lt; 0.05) and Bitterness (<i>F</i> = 7.0, <i>P</i> &lt; 0.01), while L-glutamic acid imparted an Umami taste (<i>F</i> = 5.0, <i>P</i> &lt; 0.05) at wine-like concentration.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>For the first time, these causal experiments showed that amino acids can influence the taste, mouthfeel and flavour of red wine.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>This work provides insight into a new class of wine compounds of sensory significance that can be targeted by producers to directly influence wine flavour.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 4","pages":"621-637"},"PeriodicalIF":2.8,"publicationDate":"2022-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12564","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41283017","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}