Oenological evaluation of experimental wine grape cultivars grown in south-east Queensland

Abstract

Wine grapes from 4 experimental vineyards in SE Queensland were evaluated for oenological suitability by microvinification between 1978 and 1981. Ripening behaviour and grape maturity were variable. Grapes from red cv. attained more acceptable juice composition at harvest than did white cv. Microvinified wines from red grape cv. Barbera, Cabernet Sauvignon, Merlot, Ruby Cabernet, Shiraz and Jacquez were preferred to Pinot Noir wines by a trained taste panel. Wines from white grape cv. Muscat Gordo Blanco and Frontignan Blanc were rated highest. Vintage variation had pronounced effects on grape composition and wine quality. Climatology of the 5 vineyard sites and suitability for wine grape production are discussed. [From En summ.]