Berry sensory attributes correlate with compositional changes under different viticultural management of Semillon (Vitis vinifera L.)

Abstract

A study was performed on Vitis vinifera L. (cv. Semillon) to determine changes in berry sensory attributes and composition when vineyard management practices; leaf removal and bunch thinning are applied. Leaf removal increased skin and pulp acidity sensory attributes which corresponded to a decrease in juice pH, malic acid and potassium. Pulp grassiness also decreased with leaf removal, whereas, skin and pulp grape and citrus flavour intensity increased. Bunch thinning increased pH, malic acid and potassium but this was not related to significant changes in berry sensory attributes; however pulp grassiness flavour did increase. Inductively coupled plasma optical emission also revealed changes in elemental juice levels under different management practices. PCA analysis revealed strong correlations between sensory attributes and berry composition. Grape quality can be manipulated by management practices and berry composition and berry sensory analysis combined may be a useful tool for making management and harvest decisions to achieve certain wine styles.