A simple, practical vineyard technique that can boost tropical fruit flavour in wine was shared with growers and winemakers in a series of workshops held in November.
The workshops aimed to educate growers and winemakers about the benefits of applying aeration during fermentation.
A team of researchers at the Australian Wine Research Institute (AWRI) recently confirmed French findings that the use of foliar sprays containing nitrogen and sulfur can boost flavour in white wine, under Australian conditions.
Following completion of the research, the AWRI is now supporting adoption of this practice by the sector, with funding from Wine Australia’s investments in extension services with AWRI and following approval of the extension and adoption plan by Australian Grape & Wine’s Research Advisory Committee.
“The research has been done and the outcomes show clearly that it works in Australian vineyards, so now we are moving into the next phase in supporting demonstration of the benefits of this technique for certain segments of our sector,” said AWRI senior oenologist, Matt Holdstock.
As part of this project, a range of extension tools, including regional case studies, wines, podcasts, a fact sheet, and a webpage have been developed to communicate to grapegrowers and winemakers how to apply the simple technique in the vineyard, the science behind it, and how the wines made from treated grapes might taste and smell.
The workshops showcased the results from four case studies that were developed in the 2022–23 growing season. These involved vineyards in the Grampians, Orange, Robe and Coonawarra. Participants tasted sets of white wines (control and treated) that have been made from the trials.
“Workshop attendees [came] away with a practical understanding of how and when to apply foliar sprays in the vineyard to boost flavour in white grapes, and what outcomes from the local trials actually look and taste like,” said Matt.
“Aeration of red ferments with air (or oxygen) is a simple intervention that changes mouthfeel, increases red fruit characters and reduces reductive aromas.
“This workshop is aimed both at winemakers who currently use aeration during fermentation and those who would like to try it next vintage.”
The AWRI is also seeking growers and winemakers who would like to trial the two techniques in vintage 2024.
