WINEMAKING
Leaves tied to peppery rotundone
another surprise. It was ob-
Concentrations of Rotundone
served that the 50kg ferments
containing additions of grape leaves
(but not eucalyptus leaves) and grape
stems had significantly elevated concentrations of another key aroma compound, rotundone, and produced wines
with a strong peppery aroma (see graph
at right). These results require further
validation on a commercial scale,
but they could provide a new way to
manipulate rotundone concentrations
Concentration of rotundone (ng/L)
T
he research from AWRI revealed
200
O
(-)-Rotundone
150
100
50
0
Rosé
Style
Control Grape
Eucalyptus
Leaves Leaves
& Stems
and peppery aromas in wine that have
not been obvious to winemakers before.
The discovery could be particularly important for red wine made with whole bunch
pressing or for ferments containing some grape leaves and stems, and is another example
that grape processing and winemaking conditions have rather profound effects on wine
flavor and expression of terroir.
D.C.
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