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dc.contributor.authorWilkinson, Kerry
dc.contributor.authorKennedy, Ursula
dc.contributor.authorPierce, Kieran
dc.contributor.authorGibberd, Mark
dc.contributor.editorR.J. Blair, P.J. Williams, I.S. Pretorius
dc.identifier.citationWilkinson, 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.

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.

dc.publisherAustralian Wine Industry Technical Conference Inc
dc.titleReducing green characters in Cabernet Sauvignon
dc.typeConference Paper
dcterms.source.titleProceedings - 13th Australian Wine Industry Technical Conference
dcterms.source.seriesProceedings - 13th Australian Wine Industry Technical Conference
dcterms.source.conference13th Australian Wine industry Technical Conference
dcterms.source.conference-start-dateJul 28 2007
dcterms.source.placeUrrbrae, South Australia
curtin.departmentMuresk Institute
curtin.accessStatusFulltext not available
curtin.facultySchool of Agriculture and Environment
curtin.facultyFaculty of Science and Engineering
curtin.facultyDepartment of Agribusiness and Wine Science

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