Developing water addition/substitution into a Vitis vinifera cv. Shiraz wine grape must as an accepted fermentation strategy to lower ethanol production and maintain wine quality

Abstract

Compressed, later and hotter vintages due to climate change are evident in grape-growing regions around the world, including Australia. Later vintages present considerable challenges to winemakers as the sugar levels in the grape berries are higher, resulting in wines with higher than typical alcohol concentrations. Winemakers are now faced with the need to produce wines with lower alcohol levels. In 2017, Australia introduced new food regulations permitting water addition into a wine grape must ‘facilitate fermentation’ to a regulated 13.5 Baume (Be) level. This approach was introduced as a response to the increasing problems associated with high ethanol production arising during fermentati..