Background and Aims Regulations in some wine‐producing countries allow water addition to grape must. The research presented compared the impact of water addition to must on wine phenolics and colour relative to that of wines at the same alcohol concentration, prepared from fruit harvested earlier. Methods and Results Shiraz grapes were harvested at three stages; earlier harvest at 13.4 and 14.4°Be (H‐1, H‐2) and a later harvest at 15.6°Be (H‐3). Water was then added to H‐3 must to match the sugar concentration of H‐1 and H‐2, respectively. Two modes of water addition were followed: (i) water was directly added to the must; or (ii) juice was substituted for water. Both water addition treatments significantly decreased the concentration of phenolics throughout the winemaking process. At the end of malolactic fermentation, the concentration of phenolics, tannin and non‐bleachable pigments, tannin molecular mass and wine colour density were lower in the water addition treatments compared with that of H‐3, but in all other compositional aspects were higher than that of H‐1 and H‐2. Interestingly, where the extent of alcohol reduction by water addition was equivalent, no difference in any of the measured wine attributes was found between the two modes of water addition. Conclusions Water addition to the H‐3 treatment led to higher wine tannin, colour and non‐bleachable pigment than were found in wines made from grapes harvested at a lower sugar concentration. Significance of the Study The study presents a meaningful comparison of potential outcomes in Shiraz wine phenolics and colour for producers who aim to lower alcohol using the approaches of either water addition or early harvest.

中文翻译：

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添加水和早期收获策略以降低 Vitis vinifera cv. 酒精浓度的比较。设拉子葡萄酒：对葡萄酒酚类物质、单宁成分和颜色特性的影响

背景和目标 一些葡萄酒生产国的法规允许在葡萄汁中加水。该研究比较了在相同酒精浓度下，从较早收获的水果中制备的葡萄酒中，在葡萄汁中添加水对葡萄酒酚类物质和颜色的影响。方法和结果 设拉子葡萄分三个阶段采收；在 13.4 和 14.4°Be (H-1, H-2) 下提前收获，在 15.6°Be (H-3) 下收获晚。然后将水添加到 H-3 必须分别匹配 H-1 和 H-2 的糖浓度。有两种加水方式：(i) 水直接加到葡萄汁中；或 (ii) 果汁代替水。两种加水处理都显着降低了整个酿酒过程中酚类物质的浓度。在苹果乳酸发酵结束时，与H-3相比，加水处理中酚类、单宁和不可漂白色素的浓度、单宁分子量和酒色密度较低，但在所有其他组成方面均高于H-1和H ‐2. 有趣的是，在通过加水减少酒精的程度相同的情况下，两种加水模式之间没有发现任何测量的葡萄酒属性存在差异。结论 与用较低糖浓度收获的葡萄制成的葡萄酒相比，在 H-3 处理中添加水导致更高的葡萄酒单宁、颜色和不可漂白的色素。