• » Infowine Premium
  • » Whole bunch fermentation: adding complexity, or just making ‘green’ wine?

Whole bunch fermentation: adding complexity, or just making ‘green’ wine?

Damian Espinase-Nandorfy | THE AUSTRALIAN WINE RESEARCH INSTITUTE, Australia

Certain grape varieties contain negligible levels of isobutyl methoxypyrazine (IBMP) in grapes. However, it has long been known that grape stems may have a high concentration of IBMP. The study aimed to discover the extent to which whole bunch addition during fermentation contributes to ‘capsicum’ (green) flavour and aroma in wine by imparting IBMP. It was also of interest to determine whether additional tannin could be extracted from stem contact, which was expected to impact wine astringency.

Two varieties, Pinot noir and Shiraz, were studied. Fermented either completely crushed, or as 100% whole bunches, as well as other treatments that had proportional whole bunch addition at 25%, 50% or 75%. Wines were put through descriptive sensory analysis after 10 months and multiple volatile and non-volatile compounds were analysed at the same time. 

Were the sensory scores for ‘green capsicum’ and the concentration of IBMP highly correlated with the proportion of whole bunches in the ferment? Were volatile compounds other than IBMP increased by whole bunch fermentations? What differneces were detected between Pinot noir and Shiraz?

Find out how this study showed that winemakers can substantially alter wine volatile and non-volatile composition through whole bunch fermentation, achieve potential wine style outcomes for the respective grape varieties, and whether whole bunch inclusion might improve the complexity of a wine, or simply introduce unwanted ‘green capsicum’ attributes.

Video of the seminar held during Macrowine virtual (June 23-30, 2021)

This Premium content and all the Premium content published in the magazine can be consulted with the annual subscription to Infowine Premium for only 60 € ! (click here)

Published on 04/20/2023
Premium Contents Area
  • VIDEO SEMINAR (Damian ESPINASE-NANDORFY, streaming 5 mins)
Price:15 €(Tax included)
Related sheets
    Low intervention?
    Infowine Focus
    Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
    Published on:01/02/2023
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    Sensory characterisation of grapes and yeast strains
    Infowine Focus
    Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
    Published on:08/29/2022
    Sparkling wines
    Infowine Focus
    For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
    Published on:08/17/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,8125