Influence of berry diameter and colour on some determinants of wine composition of Vitis vinifera L. cv. Riesling

Background and Aims To successfully use berry sorting in winemaking, it is crucial to understand the interaction of physical and chemical composition of berries. The aim of this study was to investigate the relationship between berry diameter and colour and aspects of wine composition, such as titratable acidity, aroma compounds and phenolic substances of Vitis vinifera L. cv. Riesling. Methods and Results In a first trial, berries were sorted into three berry diameter classes with equal TSS concentration and vinified by 70 mL scale fermentation. In a second trial, berries from each of two diameter classes with equal TSS concentration were sorted by berry colour to obtain samples of low a* value and high a* value berries for the respective diameter class, and vinified. In the first trial, wines from smaller berries had lower titratable acidity and a lower concentration of malic acid. In the second trial, wine obtained from berries with higher a* values showed a higher concentration of free C13‐norisoprenoids as well as free and glycosylated monoterpenes. Wines from smaller berries in this trial showed a higher concentration of norisoprenoids and a lower pH. Conclusions Berry diameter and colour are highly variable within single vineyards, vines and single bunches. Sorting by berry size or colour will lead to wines with a pronounced difference in aroma compounds, acidity and α‐amino nitrogen. Significance of the Study This study shows the relationship between berry diameter or colour and wine quality aspects such as acidity and aroma. Understanding this relationship will assist winemakers to conduct targeted berry sorting.