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Viticulture in Western Australia

Viticulture in Western Australia. Green characters Smoke taint A/Prof Mark Gibberd , Dr Kerry Wilkinson, Dr Ayalsew Zerihun And Kristen Kennison (DAFWA) m.gibberd@curtin.edu.au. Muresk Institute Centre for Wine Excellence. 1. Wine Regions of WA. Green characters in Cabernet Sauvignon.

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Viticulture in Western Australia

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  1. Viticulture in Western Australia • Green characters • Smoke taint • A/Prof Mark Gibberd, Dr Kerry Wilkinson, Dr Ayalsew Zerihun • And Kristen Kennison (DAFWA) • m.gibberd@curtin.edu.au Muresk InstituteCentre for Wine Excellence 1

  2. Wine Regions of WA

  3. Green characters in Cabernet Sauvignon Extremely potent compounds (eg for IBMP 1 to 2 ng/L) Responsible for ‘vegetative’, ‘herbaceous’ and ‘green capsicum’ aromas Present in Cabernet Sauvignon and Sauvignon Blanc (0 to 40 ng/L) However at excessive levels, > 50 ng/L these compounds will dominate aroma and are detrimental to quality Muresk InstituteCentre for Wine Excellence 3

  4. Green characters in Margaret River Cabernet sauvignon wines • 501: least green, 12.67 ng/L IBMP • 650: most green, 48.32 ng/L IBMP

  5. High Vigour Low vigour

  6. Green characters in Cabernet Sauvignon Aim: to assess effect of spatial variation and viticultural techniques on grape IBMP concentration Muresk InstituteCentre for Wine Excellence 6

  7. Spatial variability of vine vigour Vasse Felix Plant Cell Density Image - 2004

  8. Smoke derived taint in grapes and wine Grapevine exposure to smoke has resulted in decline in product quality and financial loss for wine producers throughout the world. However, effect of smoke on chemical and sensory properties of wine are unknown Likewise, little is known about uptake of smoke taint by grapevines Muresk InstituteCentre for Wine Excellence 8

  9. WA wine regions are co-located with forest resources

  10. Uptake of smoke taint is phenology dependent Smoke taint exposure Influences fermentation rates

  11. Thank you ! Muresk InstituteCentre for Wine Excellence 11

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