Vineyard and winery indicators of 'Shiraz' must fermentation behaviour

Abstract

Nitrogen supply and rootstock have important consequences for the composition and quantity of nitrogenous compounds in the must, both of which impact on fermentation rate and wine quality. In the Sunraysia district (SE Australia), musts prepared from 'Shiraz' grapes from vines grafted onto three rootstocks and supplied with five different nitrogen (N) regimes were fermented to dryness. Leaf N at flowering and veraison, and berry and juice total N at harvest was influenced by N supply, but the juice total assimilable amino N pool was less sensitive. Consumption rate of soluble solids during fermentation was strongly and positively linearly related to %N in the petioles at veraison. The relationship described could be the basis of a tool to provide oenologists with timely data before harvest and receival on likely fermentation behaviour of specific parcels of grapes, and provide viticulturalists with another recognisable developmental stage to assess the efficacy of vineyard N management strategies within a season.