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Correction: Del Barrio-Galán, R., et al. Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines. Molecules 2019, 24, 1478
Open AccessArticle

Substitution or Dilution? Assessing Pre-Fermentative Water Implementation to Produce Lower Alcohol Shiraz Wines

1
Department of Wine and Food Science, and Waite Research Institute, The University of Adelaide (UA), Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
2
Australian Research Council Training Centre for Innovative Wine Production, UA, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
3
Department of Biology-Ecology, University of Montpellier, L’institut Agro (SupAgro), 2 Place Pierre Viala, 34060 Montpellier, France
*
Author to whom correspondence should be addressed.
Present address: Faculty of Agriculture and Life Sciences, Lincoln University, PO Box 85084, Lincoln 7647, Canterbury, New Zealand.
Academic Editor: Derek J. McPhee
Molecules 2020, 25(9), 2245; https://doi.org/10.3390/molecules25092245
Received: 3 April 2020 / Revised: 4 May 2020 / Accepted: 5 May 2020 / Published: 10 May 2020
(This article belongs to the Collection Wine Chemistry)
Changes to regulations by Food Standards Australia New Zealand have permitted the adjustment of must sugar levels with the addition of water in order to ensure a sound fermentation progress as well as mitigating excessive wine–alcohol levels. This study assessed the implications for Shiraz wine quality following a pre-fermentative must dilution (changing liquid-to-solid ratios), in comparison to juice substitution with water (constant liquid-to-solid ratios) that has previously been deemed a promising way to adjust wine–alcohol levels. While working within the legal limit of water addition to grape must, the effects of both approaches on wine quality parameters and sensory characteristics were rather similar, and of negligible nature. However, different implications between substitution and dilution appeared to be driven by grape maturity, and dilution was found to have a greater impact than substitution on some parameters at higher water implementation rates. In line with previous observations, longer hang-time followed by alcohol adjustments via pre-fermentation water addition were of limited merit compared to simply picking grapes earlier. This work provided further knowledge that supports informed decision making regarding the recently permitted approach of using water during winemaking. View Full-Text
Keywords: wine quality; polyphenols; tannins; wine colour; sensory; descriptive analysis; climate; harvest timing wine quality; polyphenols; tannins; wine colour; sensory; descriptive analysis; climate; harvest timing
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MDPI and ACS Style

Schelezki, O.J.; Deloire, A.; Jeffery, D.W. Substitution or Dilution? Assessing Pre-Fermentative Water Implementation to Produce Lower Alcohol Shiraz Wines. Molecules 2020, 25, 2245.

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