Chemical composition of must and wine in red winemaking using lateral shoot grapes of Muscat Bailey A

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  • マスカット・ベーリーAの副梢果房を用いた赤ワイン醸造におけるマストとワインの成分組成

Abstract

The aim of this study was to evaluate whether lateral shoot grapes could be used as an adaptive method for winemaking following global warming. During the early current shoot growth stage of Muscat Bailey A ［Vitis×labruscana （Bailey）and Vitis vinifera（Muscat Hamburg）］, current shoot topping was carried out on May 3, 2014 and May 16, 2015 by removing all flower clusters on the current shoot. The phenology of flowering, coloration, and harvest events occurred 1-1.5 months later compared with untreated vines. The mean maximum and minimum air temperatures from the time of coloration to harvest in the vineyard in 2015 were 5.9℃ and 7.4℃ lower than in controls, respectively. Anthocyanin content in lateral shoot grape skins was more than double compared with that of the control. Thus, anthocyanin contents and color intensity in the wines made from lateral shoot grapes were approximately 1.7-3.0-times and 1.6-2.6-times higher than in control wine made from current shoot grapes, respectively. Additionally, the concentration of volatile components, such as furaneol and γ-nonalactone, were much higher than in control wine. These results suggest that lateral shoot grapes are useful for producing wine as an adaptive technique to global warming.

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