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Reducing green characters in Cabernet Sauvignon

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Authors
Wilkinson, Kerry
Kennedy, Ursula
Pierce, Kieran
Gibberd, Mark
Date
2007
Type
Conference Paper

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Citation
Wilkinson, Kerry and Kennedy, Ursula and Pierce, Kieran and Gibberd, Mark. 2007. Reducing green characters in Cabernet Sauvignon, in R.J. Blair, P.J. Williams, I.S. Pretorius (ed), 13th Australian Wine industry Technical Conference, Jul 28 2007, pp. 193-196. Adelaide: Australian Wine Industry Technical Conference Inc.
Source Title
Proceedings - 13th Australian Wine Industry Technical Conference
Source Conference
13th Australian Wine industry Technical Conference
ISBN
Faculty
School of Agriculture and Environment
Faculty of Science and Engineering
Department of Agribusiness and Wine Science
School
Muresk Institute
URI
Collection
Abstract

Viticultural and oenological approaches to reduce 3-isobutyl-2-methoxypyrazine (IBMP) concentrations in wine are discussed. Variation in vine vigour and crop yield were found to be correlated with wine IBMP concentrations. Fruit derived from high vigour vines yielded between 2- and 4-fold higher wine IBMP concentrations than fruit derived from low vigour vines. When a 50% crop thinning treatmentwas applied to low vigour vines, no effect on wine IBMP content was observed. However, the same treatment resulted in a 1.3-fold higher concentration of IBMP when applied to high vigour vines. Trials were conducted to evaluate the capacity of commercial yeast strains to reduce IBMP levels during fermentation. Wines fermented with CSM and ICV-D21 yeasts had slightly lower IBMP levels than wines fermented with E C1118. No significant differences in sensory attributes between wines were apparent.