Abstract
Chaptalization and saignée-watering back were utilized to investigate the effects of modifying ethanol concentrations on sensory properties of Merlot wines made from fruit harvested at different maturities. Fruit was harvested on three dates with soluble solids concentrations of 20, 24 and 28 Brix. At each harvest one third of the must was fermented at the natural soluble solids concentration and the other two thirds were manipulated to match the other harvest’s Brix, leading to wine ethanol concentrations of 11.6%, 14.0% and 16.2% for each of the three soluble solids concentrations. Both fruit maturity and ethanol concentration had significant effects on the chemical and sensory profiles of the wines. Wine physical viscosity increased with increasing ethanol concentrations and wine color was positively impacted, with higher ethanol concentrations favoring the formation of polymeric pigments leading to darker wines. Wines made from unripe fruit (20 Brix) were characterized by green flavors and sour taste while wines made from overripe fruit (28 Brix) were described by fruity flavors and sweet taste. Manipulations targeting the adjustment of ethanol had a greater effect on wine sensory properties than fruit maturity: wines made from ripe (24 Brix) and overripe fruit adjusted to low ethanol concentrations were described similarly to wines made from unripe fruit, and wines made from unripe and ripe fruit adjusted to high ethanol concentrations were described similarly to wines made from overripe fruit. The results of this study demonstrate the large influence ethanol concentration and manipulations to achieve desired ethanol concentrations have on wine chemistry and sensory properties and suggest that wine ethanol concentration is more important than fruit maturity at harvest for a wines sensory profile.
- ©2017 by the American Society for Enology and Viticulture
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