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Winetech programme: Optimal grape composition for specific wine styles

E Archer, Lusan Premium Wines (Pty) Ltd, P O Box 104 Stellenbosch, 7599

Introduction

Winetech recently initiated a research programme into the complicated field of determining optimal grape composition at ripeness for the production of different wine styles. This programme comprises all current and future research projects with the common goal of monitoring the ripening processes of wine grapes. It is a multi-disciplinary approach encompassing hundreds of grape components; therefore, researchers from different disciplines are included in this programme. This allows for a critical mass of expertise to be pooled and to work together to solve this complicated problem for the wine industry. Results obtained under this programme will, without doubt, contribute to further enhance the diversity of South African terroirs and thus increase the international competitiveness of our wines.

The programme focuses on the quantitative and qualitative development of all grape components and to use them as single or combined indices as a basis to determine the point of optimal ripeness for producing wine in all product categories.

Aims of the programme

  1. To ensure maximum information from the existing research infrastructure by eliminating overlapping of manpower and apparatus. This will increase the affordability of research projects in this field.
  2. To increase the scientific bases of all related projects. The concentration of a large pool of expertise, regularly discussing all related research, will ensure that the best research protocol is followed in every research project.
  3. To monitor and use all grape compositional components (sugar, acids, pH, phenolics, flavour substances and many more) in an index of optimal ripeness for various cultivars. These indices, together with vineyard condition, will be used to determine the correct harvesting time per wine style.
  4. To build and sustain a pool of expertise which will be recognized internationally as world leaders in the field of optimal ripeness. Young researchers will be encouraged by various means to specialise and participate in this programme.
  5. To continuously identify any possible gaps in existing knowledge of optimal ripeness as a basis to adjust existing research projects or to establish new investigations.
  6. To modulate results into an image description of an ideal vineyard in which optimal grape composition can be managed. This will serve as a basis for recommendations concerning vineyard design.

Current composition of the programme

The following diagram clearly shows that this programme is not in isolation from other research projects or programmes of Winetech: All projects currently being run under the research fields of soil, climate, terroir, cultivation practices and physiology of ripening impact directly or indirectly on grape composition and thus optimal ripening. The eventual establishment of the indices of optimal ripeness also incorporate indications of how wines for specific wine styles should be made.

  1. WW 12/23: Determining the optimal grape and wine quality of Shiraz/Richter 99 as affected by microclimate as well as seasonal variation in leaf and berry metabolism.
    Project leader: Prof J J Hunter
  2. Distell 1: The development of parameters to establish optimal ripeness of Cabernet Sauvignon berries.
    Project leader: Prof M G Lambrechts
  3. WW 08/25: Determining the phenolic composition of South African red grapes and wine and the application thereof to produce optimum quality wines.
    Project leader: Mr P Minnaar
  4. WW 10/14: The role of micro-organisms in forming bitterness in wines.
    Project leader: Dr M du Toit
  5. 2700/28: Evaluation of the anti-oxidant potential of the main South African red and white wine types.
    Project leader: Dr L Joubert
  6. WW 08/19: Investigation into the effect of wine-making techniques on the style and quality of Pinotage wine and the development of procedures to produce optimum quality wines.
    Project leader: Dr J Marais
  7. WW 08/22: Investigation into the effect of viticultural and oenological factors affecting the wine quality of Chenin blanc and the development of techniques to produce optimum quality wines.
    Project leader: Dr J Marais
  8. WW 12/20: Effect of row direction on the physiological, viticultural and oenological performance of Shiraz/Richter 110.
    Project leader: Prof J J Hunter
  9. WW 12/22: Temperature thresholds for key physiological processes in different climatic regions.
    Project leader: Prof J J Hunter
During the past financial year, Winetech spent approximately R1, 5 million to fund the abovementioned research projects.

The programme committee

Prof E Archer (Programme Co-ordinator), Prof J J Hunter, Prof M G Lambrechts, Dr J Marais, Dr L Joubert, Dr O P H Augustyn, Dr M du Toit, Me A Oberholzer, Mr P Minnaar, Me D de Beer, Mr G Baumgarten, Mr W Joubert, Mr F de Villiers, Mr R Tredoux, Mr M P Botes, Mr E le Roux (Chairman: Viticulture Committee), Mr D Saayman (Chairman: Cultivation Committee), Mr J H van der Westhuizen, Mr F Naudé, Mr J H Booysen (Executive Director: Winetech)

Functioning of the programme

The programme committee will meet once a year during October to discuss the results of the previous season and, if necessary, to amend the research procedures for the following season. During these meetings the protocol for technology transfer will also be decided upon so that the industry will regularly receive the latest information regarding optimal ripeness.

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