Teng Bo, Petrie Paul R, Espinase Nandorfy Damian, Smith Paul, Bindon Keren
College of Science, Shantou University, Shantou 515063, China.
The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia.
Foods. 2020 Aug 28;9(9):1193. doi: 10.3390/foods9091193.
Changes to Australian regulations now allow the limited addition of water to high-sugar musts pre-fermentation. In light of these changes, this study explored how water addition affects Shiraz wine composition and sensory properties. Wines were made from grapes at ≈13.5, 14.5 and 15.5° Baume. Water was added to musts from the ripest fruit by direct addition, or by using a juice substitution (run-off and replace) approach. To compare the effect of juice run-off independently, saigneé treatments were included. Wines made from the fruit that was harvested earlier generally had a lower "opacity" and higher "red fruit" aroma as the defining sensory attributes. Undiluted wines made from riper fruit had higher phenolics, and were characterised by "dark fruit" and "dried fruit" attributes, and "spice", a "brown colour" and "opacity". These attributes were accentuated in wines from the same fruit which received saigneé treatments and reduced in all of the water addition treatments. In particular, higher levels of water addition without juice substitution increased the "cooked vegetable" and "drain" attributes in the wines. This indicates possible negative effects of larger water additions, such that a low to moderate adjustment in Shiraz winemaking is suggested.
澳大利亚法规的变化现在允许在发酵前向高糖葡萄汁中有限度地加水。鉴于这些变化，本研究探讨了加水如何影响设拉子葡萄酒的成分和感官特性。葡萄酒由酒精度约为13.5、14.5和15.5度的葡萄酿造而成。通过直接添加或采用果汁替代（流出并替换）方法，向最成熟果实的葡萄汁中加水。为了独立比较果汁流出的影响，设置了放血处理。较早采收的果实酿造的葡萄酒通常具有较低的“不透明度”和较高的“红色水果”香气，这是其典型的感官特征。由成熟度更高的果实酿造的未稀释葡萄酒含有更高的酚类物质，其特征为“深色水果”和“果脯”香气，以及“香料”、“棕色”和“不透明度”。这些特征在经过放血处理的同一果实酿造的葡萄酒中更为突出，而在所有加水处理的葡萄酒中则有所减弱。特别是，不进行果汁替代而添加较多水分会增加葡萄酒中的“煮蔬菜”和“排水”香气。这表明大量加水可能产生负面影响，因此建议在设拉子葡萄酒酿造过程中进行低至适度的调整。
