Optimising harvest date through use of an integrated grape compositional and sensory model Alain DELOIRE, Katja ŠUKLJE, Guillaume ANTALICK, Campbell MEEKS, John W. BLACKMAN & Leigh M. SCHMIDTKE National Wine and Grape Industry Centre (NWGIC) Charles Sturt University (CSU) ASVO Mildura 24 July 2014
Content Goals Berry fresh mass and sugar accumulation: the concept Sequential harvest: the concept The experimental vineyards Shiraz preliminary results in a warm climate Activities to take home
Goals (what to achieve) To provide wineries and growers with decision making tools To provide objective measures of quality
From the vineyard to the wine and sensory: how to capture the complexity? An integrated approach across the value chain
green growth Stage I lag phase II maturation III berry volume Tannins Organic acids Pyrazines Amino acids Carotenoids Terpenes Anthocyanins Norisoprenoids Terpenes Tannin structure evolution? Sugar accumulation Amino acids 0 20 40 60 80 100 120 140 days after flowering days flowering véraison maturation maturity over ripeness
Traditional indicators: Brix, malic and tartaric acids, TA, ph, phenolics = perception of the wine in the mouth (non volatile matrix). New indicators be related to possible wine aromatic profiles (volatile matrix).
Two levels of control The leaves The fruits Light (Photons) Photosynthesis Sucrose transportation via the phloem Berry sugar accumulation An integrated physiological indicator Berry sugar loading (sucrose, glucose, fructose) A. Deloire 2011
Berry sugar accumulation berry volume and sugar concentration (Brix) berry volume evolution accumulation of sugar per berry Brix sugar sugar sugar sugar sugar sugar Beginning of veraison (berry softening) ripening dates harvest A. Deloire, 2009
transpiration Berry water flux berry phloem (water + sucrose) xylem (water + minerals) Sap conduction pedicel «water back flow»? Deloire, 2006, from Coombe, 1992; Rogiers et al., 2004.
Berry sugar accumulation Berry volume and Brix berry volume evolution accumulation of sugar per berry Brix sugar sugar sugar sugar sugar sugar 1 2 Beginning of veraison (berry softening) ripening dates harvest When sugar per berry plateaus, the volume of the berry could decrease by water loss and therefore the brix will increase A. Deloire, 2009
The stages of sequential harvest: an indirect link between berry sugar accumulation and wine aromatic profiles Ripening levels and sugar accumulation per berry Fresh fruit, grassy skin Pre fresh Fresh fruit Neutral or pre ripe Ripe fruit Jammy fruit Grassy Possible evolution of the flavours Time from berry softening
Experimental vineyards in Griffith Shiraz A Shiraz B Blue: low vigour Red: high vigour Smoothed EVI images of Shiraz A and Shiraz B taken on 5 February 2014. Size of a pixel represents 50 cm in nature.
Climatic data 1. Mesoclimate 2. Macroclimate Weather stations in each experimental vineyard, measuring: - Average temperature - Relative humidity SILO drilled climatic data (Department of Science, Information Technology and the Arts, Queensland State Government, Australia) for long term averages and calculation of indices.
Frequency of vintages according to Huglin index classified as very warm (HI>3000) for Griffith 3250 3200 3150 3100 3050 3000 1949/1950 1951/1952 1953/1954 1955/1956 1957/1958 1959/1960 1961/1962 1963/1964 1965/1966 1967/1968 1969/1970 1971/1972 1973/1974 1975/1976 1977/1978 1979/1980 1981/1982 1983/1984 1985/1986 1987/1988 1989/1990 1991/1992 1993/1994 1995/1996 1997/1998 1999/2000 2001/2002 2003/2004 2005/2006 2007/2008 2009/2010 2011/2012 2013/2014 Huglin units Vintages Climatic data used are SILO drilled climatic data (Department of Science, Information Technology and the Arts, Queensland State Government, Australia).
Frequency of vintages with mean minimum January and February temperature above18 C Fresh Night Index (FNI) > 18... warm nights 21 20 20 19 19 18 Temperature ( C) 2010/2011 2012/2013 2013/2014 1950/1951 1952/1953 1954/1955 1956/1957 1958/1959 1960/1961 1962/1963 1964/1965 1966/1967 1968/1969 1970/1971 1972/1973 1974/1975 1976/1977 1978/1979 1980/1981 1982/1983 1984/1985 1986/1987 1988/1989 1990/1991 1992/1993 1994/1995 1996/1997 1998/1999 2000/2001 2002/2003 2004/2005 2006/2007 2008/2009 Vintages
Average hourly temperatures for vineyard B for different stages of berry development
Frequency of days when temperature exceeded 35 C for Shiraz B 43 42 Days with temperature above 35 C 41 40 39 38 37 36 When and how temperature affects berry ripening? 35 1 3 5 7 9 11 13 15 17 19 21 23 25 27 29 31 2 4 6 8 10 12 14 16 18 20 22 24 26 28 30 1 3 5 7 9 11 13 15 17 19 December January February Date Calculated from mesoclimatic data collected inside the vineyard.
Vine water status Soil moisture When and how vine water status affects berry ripening?
Sequential harvest Ripening levels and sugar accumulation per berry Fresh fruit Ripe fruit Jammy fruit Possible evolution of the flavours Time from berry softening
Shiraz sequential harvest proposed model Accumulation of sugar per berry Window to harvest for fresh fruit Window to harvest for mature fruit Window to harvest for over ripe Beginning of veraison (berry softening) 0 12 17 24 30 35 days Day 0 = when sugar per berry reaches a plateau, preferably at 20-22 Brix
Sugar loading curve for Shiraz A Shiraz A 350 140 300 120 Sugar per berry (mg/berry) 250 200 150 100 17.1.2014 21.7 Brix 28.1.2014 22.0 Brix 10.2.2014 26.8 Brix 100 80 60 40 100 berries fresh mass (g) sugar loading Berry fresh mass 50 20 0 683 771 847 989 1157 1321 1414 GDD from flowering onwards 0
Sugar loading curve for Shiraz B 300 120 Sugar per berry (mg/berry) 250 200 150 100 50 17.1.2014 21.6 Brix 28.1.2014 23.1 Brix 10.2.2014 27.2 Brix 20.2.2014 25.3 Brix 100 80 60 40 20 100 berries mass (g) 0 767 871 952 1107 1165 1287 1462 1566 1712 0 GDD from flowering onwards
Ripening levels and sugar accumulation per berry Fresh fruit Ripe fruit Jammy fruit Time from berry softening
Wine sensory evaluation Fullness / Roundness Spicy/Peppery Green / Herbaceous Dark Fruit Stewed Fruit Griffith A FF Griffith A MF Griffith B FF Griffith B MF Griffith B PMF Red Fruit
Wine sensory evaluation Vineyard Site and Harvest Maturity Level Sensory Attribute A FF A MF B FF B MF B PMF Red Fruit 5.46 a 4.11 b 5.19 a 3.87 bc 3.00 c Dark Fruit 4.11 cd 6.07 a 3.61 d 5.23 b 4.82 bc Stewed Fruit 2.97 b 4.52 a 2.49 b 4.28 a 4.76 a Green / Herbaceous 3.71 a 2.56 b 4.12 a 2.48 b 2.59 b Spicy/Peppery 3.08 a 3.74 a 3.34 a 3.68 a 3.59 a Fullness / Roundness 3.38 b 5.92 a 3.23 b 5.77 a 5.57 a
Vineyard B Fresh Fruit Mature Fruit Vineyard A
1...pre-fermentative parameters 2...berry terpenes and norisoprenoids 3...berry amino acids 4...wine volatiles 5...wine sensory evaluation
Vineyard A - Peak in anthocyanins at fresh fruit stage Sugar per berry (mg/berry) 300 250 200 150 100 350000 300000 250000 200000 150000 100000 Anthocyanins peak area Sugar/berry delphinidin 3 O glucoside cyanidin 3 O glucoside petunidin 3 O glucoside 50 50000 peonidin 3 O glucoside 0 683 771 847 989 1157 1321 1414 GDD from flowering onwards 0 malvidin 3 O glucoside malvidin 3 Oacetylglucoside malvidin 3 (6 O cumaryl) glucoside
Vineyard B - Peak in anthocyanins at fresh fruit stage 300 350000 Sugar per berry (mg/berry) 250 200 150 100 50 300000 250000 200000 150000 100000 50000 Anthocyanins peak area Sugar/berry delphinidin 3 O glucoside cyanidin 3 O glucoside petunidin 3 O glucoside peonidin 3 O glucoside malvidin 3 O glucoside 0 767 871 952 1107 1165 1287 1462 1566 1712 GDD from flowering onwards 0 malvidin 3 O acetylglucoside malvidin 3 (6 O cumaryl) glucoside
Wrap up For Shiraz there is a clear aromatic difference in the wines from grapes harvested sequentially (fresh fruit and mature fruit) The commercial harvest dates from the four wineries (Griffith, Orange and McLaren Vale) coincided with those of the model at mature fruit stage Anthocyanins accumulation stopped at fresh fruit stage Vineyard heterogeneity up to a point did not affect the ripening process More to come about the possible role of abiotic factors (Temperature and water) More to come on region-specificity / typicality
From the field to the wine? From the wine to the field? A proposal to understand the chaos? Temperature Light Water Variety Clone Fruit growth and composition Wine making Yeast/bacteria Wine composition Wine aromatic Profile (sensory) Decision making tools Universal or region-specific
Consumers Marketing
According to the main drivers of fruit and wine composition and style How to manage, control and predict? In the vineyard (immediate and seasonal actions) Irrigation (water) Canopy manipulation (light and temperature) Fertilisation (N, K) Foliar spraying Harvest dates In the winery Fermentation (Yeasts, bacteria, yeast derivatives, enzymes) Micro oxygenation Tannins Chips, staves, barrels
Profiles of berry sugar accumulation accumulation of sugar per berry Beginning of veraison (berry softening) ripening harvest A. Deloire, 2009
Ripening levels and sugar accumulation per berry Fresh fruit Ripe fruit Jammy fruit Time from berry softening
For us to provide you with a protocol For us to provide you with the excel table For you to send to NWGIC the data For us to provide you with a profile of ripening (diagnostic of your vines in terms of fruit sugar accumulation and possible harvest dates) To get region specific data To help with objective measures of quality
National Wine and Grape Industry Centre adeloire@csu.edu.au
Thank you The National Wine and Grape Industry Centre is a research centre within Charles Sturt University in alliance with the Department of Primary Industries NSW and the NSW Wine Industry Association This project was partly funded by Australia s grapegrowers and winemakers through their investment body, the Grape and Wine Research and Development Corporation, with matching funding from the Australian federal Government. The National Wine and Grape Industry Centre is a research centre within Charles Sturt University in alliance with the Department of Primary Industries NSW and the NSW Wine Industry Association