![]() ![]() It is most common for the intact bunches to be placed on the bottom of the fermenter, with destemmed and/or crushed berries placed on top. Lignification is also likely to be lower in cool-climates and in cooler years. Consequently, lignification tends to be lower in wet years, especially when there is mid-to-late-season rainfall which stimulates vine growth, and in high-vigour vineyards. The most well-lignified stems are likely to be found in relatively low-vigour sections of the vineyard, because lignification commences when shoot growth stops. The best results are achieved when bunches with highly lignified (woody rather than green) stems are used. The biggest risk with the use of whole bunches is the extraction of ‘grassy’ and ‘herbal’ aromas and flavours, and overly astringent tannins from the grape stems. In previous winemaking trials with Pinot Noir and Shiraz both 50% and 100% whole bunch were trialled, with all wines being well received by workshop participants. Use of the technique is not common with Cabernet Sauvignon and related varieties, because the high methoxypyrazine concentration in the grape stems can result in ‘cut grass’ and ‘herbal’ characters in the wine. The technique is most commonly applied to Pinot Noir and Shiraz, with the proportion of whole bunches used in Pinot Noir sometimes as high as 100%, but with 15% to 20% being more common, especially with Shiraz. ![]() No- and low-alcohol (NOLO) trial-scale research facility. ![]() The story of the AWRI’s 60th birthday wine.South Australian Genomics Centre (SAGC).Research, development and extension projects.Research, Development & Extension Plan 2017 – 2025. ![]()
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