Effects of elevated temperature in grapevine. II juice pH, titratable acidity and wine sensory attributes
Article first published online: 26 NOV 2012
© 2012 Australian Society of Viticulture and Oenology Inc.
Australian Journal of Grape and Wine Research
Volume 19, Issue 1, pages 107–115, February 2013
How to Cite
Sadras, V.O., Petrie, P.R. and Moran, M.A. (2013), Effects of elevated temperature in grapevine. II juice pH, titratable acidity and wine sensory attributes. Australian Journal of Grape and Wine Research, 19: 107–115. doi: 10.1111/ajgw.12001
- Issue published online: 24 JAN 2013
- Article first published online: 26 NOV 2012
- Manuscript Accepted: 11 SEP 2012
- Manuscript Revised: 28 AUG 2012
- Manuscript Received: 28 JUN 2012
- Grape and Wine Research and Development Corporation
- Department of Agriculture, Fisheries and Forestry
- Complementary State NRM Program
- climate change;
- reaction norm;
- Vitis vinifera
Background and Aims
The effects of vineyard temperature on wine attributes are largely inferred from indirect comparisons between thermally contrasting regions and vintages. Here, we directly assessed wine attributes in trials where manipulation of temperature in the field minimised confounded effects typical of indirect comparisons.
Methods and Results
Cabernet Franc, Chardonnay, Semillon and Shiraz vines were exposed to two thermal regimes (elevated temperature, control) over two growing seasons. Juice titratable acidity (TA) and pH, and wine sensory attributes were assessed. Three types of responses to elevated temperature were found for juice TA and pH: (i) pH increased and TA decreased (Cabernet Franc, Chardonnay); (ii) both traits were unresponsive (Shiraz); and (iii) pH increased but acidity was unresponsive (Semillon). Elevated temperature consistently reduced green and citrus aromas, and enhanced rich mouth feel and tropical flavours in Semillon. Thermal effects on sensory traits of Shiraz and Cabernet Franc were strongly season-dependent.
Responses of juice TA and pH to elevated vineyard temperature in Shiraz and Semillon did not conform to expectations from indirect comparisons. Owing to confounded environmental factors, the effect of temperature on wine attributes inferred from regional or seasonal comparisons needs to be interpreted with caution.
Significance of the Study
Direct evaluation of the effect of elevated vineyard temperature on wine attributes can help develop winemaking adaptations for warmer futures.