Background and Aims Whereas cofermentation is a traditional practice in some Old‐World regions, its outcomes are largely unknown in New‐World wine regions. Herein we report the chemical and sensory effects of cofermentation of Syrah with selected Rhone white cultivars. Methods and Results A Control wine comprising 100% Syrah (SY), and five SY blends [consisting of addition by mass of 10% pressed solids of Viognier (VG), Marsanne (MR), Roussanne (RS), Picpoul (PC), and Grenache Blanc (GB)] were produced. In addition, juice from each white cultivar was fermented separately and blended with finished SY wine at a rate of 10% after malolactic fermentation (MLF). Cofermentation had no effect on wine composition, but blending post‐MLF increased ethanol concentration. Cofermentation resulted in lower concentration of most anthocyanin pigments, whereas blending post‐MLF had the opposite effect. Tannins were higher in SY‐VG, SY‐RS and SY‐MR blends, whereas polymeric pigments increased in SY‐RS post‐MLF and SY‐PC post‐MLF. This was attributed to enhanced copigmentation due to comparatively higher concentration of anthocyanins and flavonols in post‐MLF blended wines, which resulted in a hyperchromic shift at 520 nm. Addition of VG, either as a coferment or as a blend post‐MLF increased the aromatic complexity of the resulting wines. Conclusions Of the white cultivars studied, VG appeared to provide more aromatics both as a coferment or post‐MLF blending option. Post‐MLF blending gave increased aromatics and colour, while offering greater flexibility and fewer logistical issues than cofermentation. Significance of the Study The use of VG as the preferred coferment of SY, and the practice of post‐MLF blending of SY with a small amount of white wine, were validated through chemical and sensory analysis.

中文翻译：

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西拉与精选罗纳白葡萄酒共发酵和乳酸后发酵混合的化学和感官效应

背景和目标虽然共发酵是一些旧世界地区的传统做法，但其结果在新世界葡萄酒产区却鲜为人知。在此，我们报告了与选定的罗纳白葡萄品种共同发酵西拉的化学和感官效应。方法和结果 包含 100% 西拉 (SY) 和五种 SY 混合物的对照葡萄酒 [由按质量添加 10% 的维欧尼 (VG)、玛珊 (MR)、鲁桑 (RS)、Picpoul (PC)、和 Grenache Blanc (GB)]。此外，每个白葡萄品种的汁液单独发酵，并在苹果乳酸发酵 (MLF) 后以 10% 的比例与成品 SY 葡萄酒混合。共发酵对葡萄酒成分没有影响，但混合后 MLF 增加了乙醇浓度。共发酵导致大多数花青素色素浓度较低，而混合后MLF具有相反的效果。SY-VG、SY-RS 和 SY-MR 混合物中的单宁较高，而聚合物颜料在 SY-RS 后 MLF 和 SY-PC 后 MLF 中增加。这归因于后 MLF 混合葡萄酒中相对较高浓度的花青素和黄酮醇增强了共染色，导致 520 nm 处的增色移。添加 VG，无论是作为发酵剂还是作为 MLF 后的混合物，都增加了所得葡萄酒的芳香复杂性。结论 在研究的白色栽培品种中，VG 似乎提供了更多的芳香物质，作为共发酵或后 MLF 混合选项。与共发酵相比，MLF 后混合增加了香气和颜色，同时提供了更大的灵活性和更少的后勤问题。研究的意义 使用 VG 作为 SY 的首选 coferment，