UV rays give Kiwi wines edge

Photo / Herald on Sunday

Rays that cause skin cancer also make New Zealand sauvignon blanc unique, according to new research.

Scientists from Lincoln University in Canterbury are investigating the effect of UV radiation on grapes to help winemakers ensure a high-quality product.

They found increased exposure to UV boosts the presence of compounds that influence ageing and amino acids, which form aromatic compounds and provide nitrogen for the fermentation process.

Study leader professor Brian Jordan says New Zealand has up to 50 per cent more UV than an equivalent latitude in the Northern Hemisphere and clear, unpolluted skies.

"So the potential for UV to influence the composition of the grape is undoubtedly there."

Jordan and his team placed plastic filters over sauvignon blanc vines to limit their exposure to UV. They removed leaves from other vines to expose the grapes to more light.

Sauvignon blanc is New Zealand's "premium wine", generating annual export earnings of more than $1 billion. The research allows viticulturalists to change characteristics of their wine.

"It gives the potential to make a consistent wine and to vary the wine for different markets."


alice.neville@hos.co.nz