Journal article
Moderating impacts of water addition in must by the use of Accentuated Cut Edges (ACE) vinification for Vitis vinifera cv. Shiraz winemaking
Billy Xynas, Christopher Barnes, Kate Howell
Oeno One | International Viticulture and Enology Society | Published : 2024
Abstract
In a warming climate, high-quality wine production is challenging due to grapes having higher sugar concentration, with wines being produced with higher alcohol levels, which can negatively impact final wine quality. Australian regulations now permit water treatment of pre-fermentation musts, which can ameliorate these effects, but final wines often lack colour and flavour. Accentuated Cut Edges (ACE) can overcome these drawbacks. ACE mechanically breaks grape skins into small fragments and accelerates phenolic extraction during wine fermentation, yet we do not know to what extent by reference to different applied levels of ACE. Expanding on previous studies, we implement ACE at three grape ..
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Funding Acknowledgements
This work, predominately conducted at the University of Melbourne's Dookie Campus, was funded by Australia's grape growers and winemakers through their investment body, Wine Australia, and Australian Research Training Program funding from the Australian government. We thank Richard Smart for his encouragement relating to the trials undertaken in this study. We are very appreciative to Richard Tallis for supplying the Shiraz grapes from his vineyard in Dookie, Victoria, which were used in this study. We would also like to thank those students who put time aside to undertake the wine tastings. Lastly, we would also like to thank Cameron Patrick, who was instrumental in collating the chemical and sensory data presented in the figures and tables.