Table 1.
Berry weight and TSS of control and smoke-affected Chardonnay, Sauvignon Blanc, Merlot and Shiraz grapes, and color density, hue, total phenolics, proline, pH, titratable acidity (TA), volatile acidity (VA) and alcohol content of corresponding wines.
| Chardonnay | Sauvignon Blanc | Merlot | Shiraz | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Harvest A | Harvest B | Harvest A | Harvest B | Harvest A | Harvest B | Harvest A | Harvest B | |||||||||
| C | S | C | S | C | S | C | S | C | S | C | S | C | S | C | S | |
| berry weight (g) | 0.86 | 1.04 | 1.03 | 1.00 | 1.06 b | 1.14 b | 1.29 a | 1.28 a | 1.42 | 1.34 | 1.38 | 1.39 | 1.34 | 1.42 | 1.23 | 1.37 |
| berry TSS (°Brix) | 17.4 b | 18.2 b | 24.9 a | 25.5 a | 14.5 b | 16.0 b | 24.3 a | 24.4 a | 17.8 b | 18.2 b | 22.3 a | 22.2 a | 19.7 b | 19.6 b | 25.1 a | 24.3 a |
| wine color density | - | - | - | - | - | - | - | - | 1.9 b | 2.4 b | 3.9 a | 4.1 a | 4.1 b | 4.2 b | 8.4 a | 7.4 a |
| wine hue | - | - | - | - | - | - | - | - | 0.60 | 0.57 | 0.58 | 0.58 | 0.56 | 0.57 | 0.53 | 0.55 |
| total phenolics (au) | 1.5 d | 2.3 c | 3.0 b | 5.9 a | 1.4 c | 1.6 c | 2.4 b | 3.1 a | 13.4 b | 15.5 b | 19.7 a | 21.4 a | 19.2 b | 21.9 b | 36.7 a | 32.2 a |
| pH | 3.0 c | 2.9 d | 3.2 a | 3.2 b | 2.4 c | 2.6 b | 3.1 a | 3.2 a | 3.3 | 3.3 | 3.3 | 3.3 | 3.5 a | 3.3 b | 3.3 bc | 3.3 c |
| TA † (g/L) | 7.1 b | 8.6 a | 6.2 c | 8.6 a | 12.3 a | 10.6 b | 6.8 c | 6.5 c | 7.1 a | 6.8 ab | 6.4 c | 6.5 bc | 6.6 c | 7.3 b | 7.9 a | 8.0 a |
| VA † (g/L) | 0.14 c | 0.24 a | 0.18 b | 0.22 a | 0.45 a | 0.33 b | 0.26 c | 0.27 c | 0.18 | 0.17 | 0.19 | 0.17 | 0.15 c | 0.20 b | 0.30 a | 0.31 a |
| alcohol (% abv) | 10.4 c | 10.3 c | 13.0 a | 11.9 b | 8.0 d | 9.0 c | 14.7 b | 15.6 a | 9.5 b | 9.7 b | 13.0 a | 12.9 a | 10.7 b | 10.9 b | 13.7 a | 13.3 a |
| proline (g/L) | 315 b | 493 b | 1092 a | 1303 a | 203 b | 305 b | 536 a | 657 a | 411 b | 764 b | 1574 a | 1807 a | 299 c | 228 c | 971 a | 687 b |
Values represent the mean of three replicates. Values followed by different letters are significantly different (compared within each variety), p < 0.05; C = control; S = smoke-affected; †: TA and VA measured as tartaric acid and acetic acid equivalents respectively.