ARC Training Centre for Innovative Wine Production publications

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Browsing ARC Training Centre for Innovative Wine Production publications by Author "Bindon, K."

Now showing 1 - 7 of 7
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    Chemical and sensory profiling of Shiraz wines co-fermented with commercial non-Saccharomyces inocula
    (Wiley, 2018) Hranilovic, A.; Li, S.; Boss, P.; Bindon, K.; Ristic, R.; Grbin, P.; Van der Westhuizen, T.; Jiranek, V.
    Background and Aims: The choice of yeast strain(s) to conduct the fermentation can greatly affect wine chemical and sensory profile. Even though the use of non-Saccharomyces co-inocula to build complexity and diversify styles is increasingly in vogue, a limited number of such products are available to date, and more research is required to guide their use in the wine industry. This study evaluates the potential of commercial yeast inocula to modulate the quality of Shiraz wines at two maturity levels. Methods and Results: Vinification outcomes of eight yeast treatments were compared in earlier (24°Brix) and later (29°Brix) harvested Shiraz fruit. Yeast treatments included five non-Saccharomyces products with sequentially inoculated Saccharomyces cerevisiae, a commercial blend of non-Saccharomyces and S. cerevisiae strains, and a S. cerevisiae inoculum. Fermentation monitoring, and comprehensive analytical profiling in terms of basic chemistry, volatile composition, phenolic measurements and descriptive sensory analysis, allowed for the comparison of the resulting wines. Both harvest date and yeast inoculation treatments had a significant impact on a range of compositional and, in turn, sensory parameters of the wines. Conclusions: Certain non-Saccharomyces sequential inoculation treatments led to increased appeal of earlier harvest wines compared to the S. cerevisiae Control. These treatments, however, were related to an increased risk of arrested fermentation in higher ripeness conditions. Significance of the Study: This study contributes to a better understanding of yeast inoculum-derived modulation of Shiraz wine quality parameters at different maturity levels.
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    Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: impact on polysaccharide and tannin content and composition
    (Elsevier, 2018) Schelezki, O.; Smith, P.; Hranilovic, A.; Bindon, K.; Jeffery, D.
    Abstract not available
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    Compositional variability in commercial tannin and mannoprotein products
    (American Society for Enology and Viticulture, 2018) Li, S.; Wilkinson, K.; Bindon, K.
    Enotannin and mannoprotein additives are applied to achieve protein, cold, or color stability in wine, or to modify wine sensory properties. In most cases, the manufacturer only provides basic compositional information and a proposed effect in wine. In this study, 14 grape-based enotannins and eight mannoproteins were sourced from the Australian market, and their composition and molecular size distribution were determined. Diverse product composition was observed for both categories, suggesting that a range of effects could potentially be achieved by applying different products. Moreover, some products showed good agreement between product composition and their designated material of origin, while others showed significant differences.
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    Impact of commercial oenotannin and mannoprotein products on the chemical and sensory properties of Shiraz wines made from sequentially harvested fruit
    (MDPI AG, 2018) Li, S.; Bindon, K.; Bastian, S.; Wilkinson, K.
    The tannin and polysaccharide profiles and therefore sensory properties of wine are influenced by fruit maturity at harvest, and practices employed during winemaking. This study investigated the extent to which commercial winemaking supplements (skin and seed tannins, and mannoprotein (MP)) can enhance the mouthfeel properties of red wine, in particular, wine made from grapes harvested before commercial ripeness (early-harvest). Supplements were added to wines made from Shiraz grapes harvested at 20.8 and 24.5 °Brix. The chemical composition and mouthfeel properties of wines were then determined by high performance liquid chromatography and descriptive analysis (DA), respectively. Wines made from riper grapes had higher levels of tannin than wines made from early-harvest grapes, but similar polysaccharide levels were observed. The addition of seed oenotannin yielded higher tannin levels than addition of skin oenotannin, particularly for wines made from early-harvest grapes. The DA panel perceived sensory differences between H1 and H2 wines, but could not perceive any effect of supplementation on wine mouthfeel properties, with the exception of a minor increase in sweetness, attributed to mannoprotein addition to H1 wines, even when MP was added to wines at 2.5 times the level recommended for use in Australia.
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    Impact of fermentation temperature and grape solids content on the chemical composition and sensory profiles of Cabernet Sauvignon wines made from flash détente treated must fermented off-skins
    (Elsevier, 2022) Ntuli, R.G.; Saltman, Y.; Ponangi, R.; Jeffery, D.W.; Bindon, K.; Wilkinson, K.L.
    This study investigated the color, phenolic, polysaccharide, volatile and sensory profiles of Cabernet Sauvignon wines made from flash d´etente (FD) treated musts fermented at different temperatures (16, 24 or 32 ◦C), with and without suspended grape solids. Low fermentation temperature and low solids content increased the concentration of esters, whereas the opposite conditions increased the concentration of fusel alcohols, polysaccharides and glycerol. Higher fermentation temperatures also increased linalool concentration independent of solids content. Traditional maceration fermentation conditions gave the highest concentration of fusel alcohols and 1-hexanol relative to FD treatments. Pre-fermentation removal of grape solids from FD juice created wines with increased red fruit and confectionery attributes, whereas inclusion of 3.5% grape solids increased dark fruit notes. In comparison, control wines had significantly higher green and savory attributes compared to wines from FD treatments. Research findings demonstrated the potential for FD to be used to create differentiated red wine styles.
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    Potential mitigation of smoke taint in wines by post-harvest ozone treatment of grapes
    (MDPI AG, 2021) Modesti, M.; Szeto, C.; Ristic, R.; Jiang, W.; Culbert, J.; Bindon, K.; Catelli, C.; Mencarelli, F.; Tonutti, P.; Wilkinson, K.
    When bushfires occur near grape growing regions, vineyards can be exposed to smoke, and depending on the timing and duration of grapevine smoke exposure, fruit can become tainted. Smoke-derived volatile compounds, including volatile phenols, can impart unpleasant smoky, ashy characters to wines made from smoke-affected grapes, leading to substantial revenue losses where wines are perceivably tainted. This study investigated the potential for post-harvest ozone treatment of smoke-affected grapes to mitigate the intensity of smoke taint in wine. Merlot grapevines were exposed to smoke at ~7 days post-veraison and at harvest grapes were treated with 1 or 3 ppm of gaseous ozone (for 24 or 12 h, respectively), prior to winemaking. The concentrations of smoke taint marker compounds (i.e., free and glycosylated volatile phenols) were measured in grapes and wines to determine to what extent ozonation could mitigate the effects of grapevine exposure to smoke. The 24 h 1 ppm ozone treatment not only gave significantly lower volatile phenol and volatile phenol glycoside concentrations but also diminished the sensory perception of smoke taint in wine. Post-harvest smoke and ozone treatment of grapes suggests that ozone works more effectively when smoke-derived volatile phenols are in their free (aglycone) form, rather than glycosylated forms. Nevertheless, the collective results demonstrate the efficacy of post-harvest ozone treatment as a strategy for mitigation of smoke taint in wine.
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    Use of winemaking supplements to modify the composition and sensory properties of Shiraz wine
    (American Chemical Society, 2017) Li, S.; Bindon, K.; Bastian, S.; Jiranek, V.; Wilkinson, K.
    Wine quality can be significantly impacted by tannin and polysaccharide composition, which can in turn be influenced by grape maturity and winemaking practices. This study explored the impact of three commercial wine additives, a maceration enzyme, an oenotannin and a mannoprotein, on the composition and sensory properties of red wine; in particular, in mimicking the mouthfeel associated with wines made from riper grapes. Shiraz grapes were harvested at 24 and 28 °Brix and the former vinified with commercial additives introduced either individually or in combination. Compositional analyses of finished wines included tannin and polysaccharide concentration, composition and size distribution by high performance liquid chromatography, while the sensory profiles of wines were assessed by descriptive analysis. As expected, wines made from riper grapes were naturally higher in tannin and mannoprotein than wines made from grapes harvested earlier. Enzyme addition resulted in a significantly higher concentration and average molecular mass of wine tannin, which increased wine astringency. Conversely, mannoprotein addition reduced tannin concentration and astringency. Addition of oenotannin did not meaningfully influence wine composition or sensory properties.