The effect of viticultural and oenological treatments on fruit and wine composition of Chardonnay musqué /
Abstract
The effect of viticultural and oenological treatments on fruit and wine
composition of Chardonnay musque
Study I: Effect ofveraison leafremoval and cluster thinning
A one-year study was performed analysing die effects of leaf removal,
cluster thinning, yeast strain selection, and enzyme usage on the chemical
composition and sensory properties of Chardonnay musque wine. A number of
substantial differences were found between treatments in °Brix, TA, pH, and in
free and potentially volatile terpene concentrations. Greatest variations in sensory
attributes were created however through use of different viticultural practices.Study II: Effect ofcluster thinning timing
A two year study was conducted investigating the effect of cluster
thinning timing, yeast strain selection, and enzyme usage on the chemical
composition and sensory attributes of Chardonnay musque wine. Time of
thinning was found to impact °BrLx, titratable acidit}% pH, and free and potentially
volatile terpene concentrations, as well as, a number of yield parameters.Yeast
strain selection and enzyme usage also impacted wine composition, andwas
found to exhibit a greater effect on sensory properties than application of cluster
thinning.