Abstract
Background and Aims The effects of vineyard temperature on wine attributes are largely inferred from indirect comparisons between thermally contrasting regions and vintages. Here, we directly assessed wine attributes in trials where manipulation of temperature in the field minimised confounded effects typical of indirect comparisons. Methods and Results Cabernet Franc, Chardonnay, Semillon and Shiraz vines were exposed to two thermal regimes (elevated temperature, control) over two growing seasons. Juice titratable acidity (TA) and pH, and wine sensory attributes were assessed. Three types of responses to elevated temperature were found for juice TA and pH: (i) pH increased and TA decreased (Cabernet Franc, Chardonnay); (ii) both traits were unresponsive (Shiraz); and (iii) pH increased but acidity was unresponsive (Semillon). Elevated temperature consistently reduced green and citrus aromas, and enhanced rich mouth feel and tropical flavours in Semillon. Thermal effects on sensory traits of Shiraz and Cabernet Franc were strongly season-dependent. Conclusions Responses of juice TA and pH to elevated vineyard temperature in Shiraz and Semillon did not conform to expectations from indirect comparisons. Owing to confounded environmental factors, the effect of temperature on wine attributes inferred from regional or seasonal comparisons needs to be interpreted with caution. Significance of the Study Direct evaluation of the effect of elevated vineyard temperature on wine attributes can help develop winemaking adaptations for warmer futures.
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Claims 11
Claim · model-written summary
Elevated temperature increased juice pH in Cabernet Franc.
- Material
- Cabernet France0
- Treatment
- elevated temperaturee1
- Outcome
- pHe0
- Direction
- increasede0
- Comparator
- controle1
VitisOrganisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“pH increased and TA decreased (Cabernet Franc, Chardonnay)”
e1“elevated temperature, control”
t0“grapevine”
Claim · model-written summary
Elevated temperature decreased juice titratable acidity in Cabernet Franc.
- Material
- Cabernet France0
- Treatment
- elevated temperaturee1
- Outcome
- titratable aciditye2
- Direction
- decreasede0
- Comparator
- controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“pH increased and TA decreased (Cabernet Franc, Chardonnay)”
e1“elevated temperature, control”
e2“Juice titratable acidity (TA) and pH”
t0“grapevine”
Claim · model-written summary
Elevated temperature increased juice pH in Chardonnay.
- Material
- Chardonnaye0
- Treatment
- elevated temperaturee1
- Outcome
- pHe0
- Direction
- increasede0
- Comparator
- controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“pH increased and TA decreased (Cabernet Franc, Chardonnay)”
e1“elevated temperature, control”
t0“grapevine”
Claim · model-written summary
Elevated temperature decreased juice titratable acidity in Chardonnay.
- Material
- Chardonnaye0
- Treatment
- elevated temperaturee1
- Outcome
- titratable aciditye2
- Direction
- decreasede0
- Comparator
- controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“pH increased and TA decreased (Cabernet Franc, Chardonnay)”
e1“elevated temperature, control”
e2“Juice titratable acidity (TA) and pH”
t0“grapevine”
Claim · model-written summary
Juice pH and titratable acidity in Shiraz were unresponsive to elevated temperature.
- Material
- Shiraze0
- Treatment
- elevated temperaturee1
- Outcome
- juice TA and pHe2
- Direction
- unresponsivee0
- Comparator
- controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“both traits were unresponsive (Shiraz)”
e1“elevated temperature, control”
e2“for juice TA and pH”
t0“grapevine”
Claim · model-written summary
Elevated temperature increased juice pH in Semillon.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“pH increased but acidity was unresponsive (Semillon)”
e1“elevated temperature, control”
t0“grapevine”
Claim · model-written summary
Juice acidity in Semillon was unresponsive to elevated temperature.
- Material
- Semillone0
- Treatment
- elevated temperaturee1
- Outcome
- aciditye0
- Direction
- unresponsivee0
- Comparator
- controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“pH increased but acidity was unresponsive (Semillon)”
e1“elevated temperature, control”
t0“grapevine”
Claim · model-written summary
Elevated temperature reduced green and citrus aromas in Semillon wine.
- Material
- Semillone0
- Treatment
- Elevated temperaturee0
- Outcome
- green and citrus aromase0
- Direction
- reducede0
- Comparator
- controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Elevated temperature consistently reduced green and citrus aromas, and enhanced rich mouth feel and tropical flavours in Semillon”
e1“elevated temperature, control”
t0“grapevine”
Claim · model-written summary
Elevated temperature enhanced rich mouth feel and tropical flavours in Semillon wine.
- Material
- Semillone0
- Treatment
- Elevated temperaturee0
- Outcome
- rich mouth feel and tropical flavourse0
- Direction
- enhancede0
- Comparator
- controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Elevated temperature consistently reduced green and citrus aromas, and enhanced rich mouth feel and tropical flavours in Semillon”
e1“elevated temperature, control”
t0“grapevine”
Claim · model-written summary
Thermal effects on Shiraz sensory traits depended strongly on season.
- Material
- Shiraze0
- Treatment
- elevated temperaturee1
- Outcome
- sensory traitse0
- Qualifier
- strongly season-dependente0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Thermal effects on sensory traits of Shiraz and Cabernet Franc were strongly season-dependent”
e1“elevated temperature, control”
t0“grapevine”
Claim · model-written summary
Thermal effects on Cabernet Franc sensory traits depended strongly on season.
- Material
- Cabernet France0
- Treatment
- elevated temperaturee1
- Outcome
- sensory traitse0
- Qualifier
- strongly season-dependente0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Thermal effects on sensory traits of Shiraz and Cabernet Franc were strongly season-dependent”
e1“elevated temperature, control”
t0“grapevine”
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