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January 2016 WINES&VINES 165 WINE EAST GRAPEGROWING 251 Gambee Road, Geneva, NY 14456 Phone: 315-759-2118 Toll free: 888-234-6752 Fax: 315-789-1848 Email: cjennings@vancemetal.com Website: www.vancemetal.com Quality Rugged 12 gauge, Custom & Stock Stainless Tanks Catwalk Systems • Pump Over Carts • Custom Hoppers, Chutes & Bins PROUDLY MADE IN THE USA reduced red and dark fruit (2011) and herba- ceous (2011) aromas (data not shown). Delayed harvest also led to increases in dried fruit (2011) and dark fruit (2012) flavors as well as bitter- ness, body and length (2011) and astringency (2011 and 2012); the latter mouthfeel-related responses were primarily confined to T1 wines. Red fruit and herbaceous flavors decreased with delayed harvest in 2011. Lessons learned Viticultural treatments imposed by this study had impacts on wine aroma composition, and delayed harvest made a greater impact in aroma compounds than crop reduction, possibly due to higher availability of sugars and other chemi- cal metabolites. Varietal aroma compounds such as terpenes in white wine cultivars increased in concentration, making them more varietal-like and intense, while β-damascenone decreased with delays in harvest date. The vintage impacted primary aroma com- pounds, with higher concentrations in 2012 than 2011 in some cases, perhaps linked to the higher Brix values in 2012 in all cultivars. Ries- ling was less affected by vintage, since higher concentrations for these compounds were de- tected in 2011 than 2012. Esters were always linked to delayed har- vest date more than crop reduction. In some cases concentrations declined (e.g., ethyl cap- roate, isoamyl acetate and hexyl acetate), while increases occurred for other compounds (e.g., ethyl caprylate). The effect of vintage was evident, with higher concentrations in 2012 in isoamyl acetate and ethyl caproate in white cultivars, but higher concentrations in 2011 for ethyl caprylate. Volatile acids were reduced with delayed harvest date. Higher alcohols sometimes were impacted by delay of harvest, with reductions in phenyl ethyl alcohol and hexanol. For hexanol, this reduction was likely beneficial in red wines since decreased concentration would reduce the grassy-green odor that it characterizes. Higher isobutyl alcohol in Riesling could be linked to the presence of sour rot in grapes and increases in nonanol in Cabernet Sauvignon with delayed harvest date, particularly T2, might suggest the presence of B. cinerea. Extended harvest had a greater impact on most wine aroma compounds compared to crop reduction. This is linked not only with higher Brix, but also changes in other metabo- lites that either increased or decreased with delayed harvest. Climatic conditions and vin- tage played important roles in the development and presence of volatile components, which are important considerations to take into ac- count when delaying harvest is chosen. Andrew G. Reynolds is professor of viticulture at the Cool Climate Oenology and Viticulture Institute at Brock University in St. Catharines, Ontario. REGISTER AT WVOAK.COM WINES & VINES OAK CONFERENCE APRIL 27, 2016 CIA-Greystone, St. Helena, Calif. Experience a one-day event focused on oak, and network with other winemakers, coopers and researchers. Sessions and ex- hibits on the latest oak research, barrel market conditions, how to protect your investment, barrel repair and coopering advice. Tasting labs and on-going comparison trials cap the conference.