Shiraz grape extract (Vitis vinifera L.)
Shiraz grape extract is an ingredient obtained mainly from the skins and seeds of Vitis vinifera grapes, Shiraz/Syrah variety, belonging to the botanical family Vitaceae. The extraction process (usually hydroalcoholic or aqueous) concentrates the phenolic substances present in the grape, such as anthocyanins, tannins and other polyphenols, which give a dark violet color and a marked antioxidant potential.
As a food ingredient, Shiraz grape extract is used in small amounts in beverages, supplements and sometimes in baked goods or culinary preparations, to add fruity, slightly tannic notes and to contribute to the overall content of antioxidant compounds. It can also be used to enhance the sensory profile of products inspired by Shiraz red wines, adding hints of dark fruits and spices.
Common name: Shiraz grape (Syrah)
Parent plant: Vitis vinifera L.
Kingdom: Plantae
Clade: Angiosperms
Clade: Eudicots
Order: Vitales
Family: Vitaceae
Genus: Vitis
Species: Vitis vinifera L.
Note: “Shiraz” and “Syrah” refer to the same grape variety. The name “Syrah” is mainly used in France and much of Europe, while “Shiraz” is common in Australia and some New World regions, often associated with a riper, more opulent style of wine.
Cultivation and growth conditions
Climate
Shiraz/Syrah adapts well to warm and temperate climates, but can also perform nicely in cooler regions.
Optimal temperatures: 20–30 °C during the growing season.
Good tolerance to heat, but sensitive to extreme drought.
In cool climates: more peppery, spicy, and floral aromas, higher acidity.
In warm/hot climates: riper fruit (plum, blackberry), softer tannins, higher alcohol.
Requires stable spring conditions; late frosts can damage young shoots.
Sun exposure
Shiraz prefers full sun exposure:
enhances phenolic ripening,
increases skin color intensity,
improves sugar accumulation and aromatic complexity.
In very hot regions, a bit of natural shading from leaves can help prevent berry sunburn.
Soil
Shiraz is fairly adaptable, but gives its best on soils that are:
well drained,
from medium to low fertility,
often rich in stones or gravel (good heat retention and drainage),
with pH from slightly acidic to slightly alkaline.
Very fertile soils → excessive vegetative growth and less concentrated grapes.
Excellent results are obtained on limestone, volcanic, schist, or well-structured loam soils.
Irrigation
Water requirement is moderate, with good tolerance to controlled water stress:
Supplemental irrigation can be useful in critical periods to avoid growth stops and shrivel.
Excess water near veraison and ripening can dilute sugars and phenolics.
In quality-oriented vineyards, a mild, controlled water deficit is often sought to enhance berry concentration and tannin structure.
Temperature
Budbreak: around 10–12 °C
Optimal vegetative growth: 20–28 °C
Veraison and ripening: 25–32 °C desirable
Above 35–38 °C, especially with strong sun, berries are at risk of sunburn and desiccation.
In cooler climates, ripening is slower, often resulting in more peppery, fresh, and elegant wines.
Fertilization
Nitrogen: moderate; excess nitrogen leads to high vigor, shading, and delayed ripening.
Phosphorus: important for root development and fruit set.
Potassium: very important for sugar accumulation and color development.
Organic matter (compost, manure) improves soil structure and microbial activity but should be applied with moderation to avoid over-fertility.
Shiraz generally responds well to moderately poor soils, where vine vigor is naturally controlled.
Crop care
Winter pruning (Guyot, cordon, etc.) to control vigor and regulate yield.
Canopy management (leaf removal, shoot positioning) to:
Main diseases and pests:
powdery mildew (to which Syrah can be relatively sensitive),
downy mildew,
botrytis in humid seasons,
grape moths and leafhoppers.
Trellis systems such as vertical shoot positioning (VSP) with Guyot or spur-pruned cordon are common.
Harvest
Harvest timing depends heavily on climate and desired wine style:
Ideal maturity targets:
high but balanced sugar content (for structured wines),
fully ripe, supple tannins,
intense skin color.
For top-quality wines, hand harvesting is often preferred to select only healthy, fully ripe clusters.
Propagation
Shiraz is propagated by:
Grafting onto phylloxera-resistant rootstocks (e.g. 1103 Paulsen, 140 Ruggeri, SO4, Kober 5BB), chosen according to soil type, vigor control, and climatic conditions.
Hardwood cuttings used in nurseries to produce rootstock and scion material, then grafted.
Vines generally begin producing useful yields after 3–4 years, reaching full production around 5–7 years.
Caloric value (per 100 g of product)
Hydroalcoholic extract: approximately 50–150 kcal/100 g (depends on solids and residual EtOH).
Glyceric/glycolic extract: approximately 150–300 kcal/100 g.
Standardized dry extract (powder): approximately 250–350 kcal/100 g.
At typical use levels in foods, the energy contribution is modest.
Key constituents
Polyphenols: anthocyanins (malvidin-3-glucoside and congeners), proanthocyanidins/condensed tannins (often seed-derived), flavonols (quercetin), phenolic acids (gallic, caffeic).
Organic acids: tartaric (predominant) and malic, influencing pH and color stability.
Minor components: residual sugars (variable °Brix), nitrogenous compounds, trace volatiles; skin-derived extracts may carry norisoprenoids and, in traces, rotundone.
Analytical markers: total phenolic content (TPC, Folin–Ciocalteu, expressed as gallic-acid equivalents) and monomeric anthocyanins profiled by HPLC.
Production process
Raw materials: Selected skins/pulp (optionally seeds) from fresh shiraz grapes or suitable winery by-products.
Extraction: Maceration in water/EtOH at controlled pH, or in glycerol/glycols; alternatively, membrane or resin processes to enrich color (anthocyanins).
Clarification and concentration: Filtration, selective cleanup where needed, low-temperature concentration, and standardization to TPC and/or anthocyanin targets.
Quality control: HPLC profiling (anthocyanins/markers), physicochemical parameters (°Brix, pH), residual EtOH (if relevant), metals/pesticides, and microbiology.
Packing: Light/oxygen-barrier containers under GMP/HACCP with defined CCPs for hygiene and traceability.
Sensory and technological properties
Aroma/color: Dark fruit and vinous notes; anthocyanin fractions yield purple-red hues. Color is pH-dependent (bright red in acidic media; shifts toward violet/blue at higher pH).
Functionality: Antioxidant activity of polyphenols; possible astringent/structuring effect; capacity to mask mild oxidative notes.
Compatibility: Polyphenol–protein interactions may cause haze or precipitation in protein-rich matrices.
Food applications
Soft drinks and acidulated beverages, syrups, confectionery, toppings and sauces, bakery and fillings, chocolate and desserts. For color applications, skin fractions may align with E163 anthocyanins in the EU context. Typical use levels: 0.05–0.30% in liquids, or according to color/flavor targets validated in pilot trials.
Nutrition and health
The extract supplies polyphenols with in-vitro antioxidant capacity; in foods, no health claims should be implied without specific authorization. Residual EtOH in hydroalcoholic extracts and any sulfites must be considered for labeling.
Quality and specification themes
Title in TPC (Folin–Ciocalteu) and anthocyanin HPLC profile; color (absorbance at ~520 nm), °Brix, pH.
Residual EtOH where applicable; metals/pesticides within limits; compliant microbiology.
Absence of off-flavors and light/oxygen stability; full traceability under GMP/HACCP.
Storage and shelf life
Store cool and dark in well-closed, low-permeability containers; minimize DO in solutions and headspace oxygen in packs.
Control RH and aw for powders; avoid heat cycling that accelerates color loss.
Apply FIFO rotation.
Allergens and safety
Grape is not a major listed allergen; extracts sourced from winery streams may contain sulfites. Local labeling requirements and limits on EtOH must be observed for sensitive categories.
Cosmetic (INCI) functions
Common listings include Vitis Vinifera (Grape) Fruit Extract and Vitis Vinifera (Grape) Skin Extract. Reported roles: antioxidant, skin conditioning, mild astringent, masking. Glyceric grades may contribute light humectancy.
Troubleshooting
Color fade: Elevated pH, light, or oxygen → Acidify within product constraints, protect from light/DO, and consider suitable antioxidants.
Haze/precipitate: Polyphenol–protein or metal complexation → Clarify, use mild chelators, and apply fine filtration.
Excess astringency: High dose or tannin-rich grade → Reduce inclusion or select softer fractions.
Lot-to-lot variability: Raw-material or extraction shifts → Standardize to TPC/anthocyanins with tight specifications.
Sustainability and supply chain
Upcycling skins/seeds, energy recovery, and effluent management against BOD/COD targets reduce footprint. Recyclable packaging and temperature-controlled logistics support stability and environmental performance.
Conclusion
Shiraz grape extract combines color, dark-fruit notes, and polyphenolic functionality. Application success depends on raw-material quality, pH profile, protection from light/oxygen, and robust standardization; with these controls, stable and repeatable products are achievable.
Mini-glossary
EtOH — Ethanol; common hydroalcoholic co-solvent and a labeling consideration when residual.
°Brix — Percent soluble solids (sugars) in solution; proxy for extract solids.
pH — Measure of acidity/alkalinity; governs anthocyanin hue and stability.
TPC — Total phenolic content (Folin–Ciocalteu); aggregate polyphenol measure as gallic-acid equivalents.
HPLC — High-performance liquid chromatography; quantifies anthocyanins and other nonvolatile markers.
E163 — Anthocyanins; EU class of plant-derived food colorants.
SO₂/sulfites — Sulfur dioxide/sulfites; antioxidants/preservatives requiring declaration when present.
DO — Dissolved oxygen; reducing DO limits oxidation and color fade.
RH — Relative humidity; high RH promotes caking and degradation in powders.
aw — Water activity; “free” water fraction guiding stability and microbiology.
GMP — Good manufacturing practice; process/hygiene standards for consistency and traceability.
HACCP — Hazard analysis and critical control points; preventive safety system with defined CCPs.
CCP — Critical control point; a step where control prevents, eliminates, or reduces a hazard.
FIFO — First in, first out; inventory rotation principle—use the oldest compliant lots first.
References__________________________________________________________________________
Kang W, Bindon KA, Wang X, Muhlack RA, Smith PA, Niimi J, Bastian SEP. Chemical and Sensory Impacts of Accentuated Cut Edges (ACE) Grape Must Polyphenol Extraction Technique on Shiraz Wines. Foods. 2020 Jul 31;9(8):1027. doi: 10.3390/foods9081027.
Abstract. Accentuated Cut Edges (ACE) is a recently developed grape must extraction technique, which mechanically breaks grape skins into small fragments but maintains seed integrity. This study was the first to elucidate the effect of ACE on Shiraz wine's basic chemical composition, colour, phenolic compounds, polysaccharides and sensory profiles. A further aim was to investigate any potential influence provided by ACE on the pre-fermentation water addition to must. ACE did not visually affect Shiraz wine colour, but significantly enhanced the concentration of tannin and total phenolics. Wine polysaccharide concentration was mainly increased in response to the maceration time rather than the ACE technique. ACE appeared to increase the earthy/dusty flavour, possibly due to the different precursors released by the greater skin breakage. The pre-fermentation addition of the water diluted the wine aromas, flavours and astringency profiles. However, combining the ACE technique with water addition enhanced the wine textural quality by increasing the intensities of the crucial astringent wine quality sub-qualities, adhesive and graininess. Furthermore, insights into the chemical factors influencing the astringency sensations were provided in this study. This research indicates that wine producers may use ACE with pre-fermentation water dilution to reduce the wine alcohol level but maintain important textural components.
Antalick G, Šuklje K, Blackman JW, Meeks C, Deloire A, Schmidtke LM. Influence of Grape Composition on Red Wine Ester Profile: Comparison between Cabernet Sauvignon and Shiraz Cultivars from Australian Warm Climate. J Agric Food Chem. 2015 May 13;63(18):4664-72. doi: 10.1021/acs.jafc.5b00966.
Abstract. The relationship between grape composition and subsequent red wine ester profile was examined. Cabernet Sauvignon and Shiraz, from the same Australian very warm climate vineyard, were harvested at two different stages of maturity and triplicate wines were vinified. Grape analyses focused on nitrogen and lipid composition by measuring 18 amino acids by HPLC-FLD, 3 polyunsaturated fatty acids, and 6 C6-compounds derived from lipid degradation by GC-MS. Twenty esters and four higher alcohols were analyzed in wines by HS-SPME-GC-MS. Concentrations of the ethyl esters of branched acids were significantly affected by grape maturity, but the variations were inconsistent between cultivars. Small relative variations were observed between wines for ethyl esters of fatty acids, whereas higher alcohol acetates displayed the most obvious differences with concentrations ranging from 1.5- to 26-fold higher in Shiraz than in Cabernet Sauvignon wines regardless of the grape maturity. Grape analyses revealed the variations of wine ester composition might be related to specific grape juice nitrogen composition and lipid metabolism. To the authors' knowledge the present study is the first to investigate varietal differences in the ester profiles of Shiraz and Cabernet Sauvignon wines made with grapes harvested at different maturity stages.
Davies C, Nicholson EL, Böttcher C, Burbidge CA, Bastian SE, Harvey KE, Huang AC, Taylor DK, Boss PK. Shiraz wines made from grape berries (Vitis vinifera) delayed in ripening by plant growth regulator treatment have elevated rotundone concentrations and "pepper" flavor and aroma. J Agric Food Chem. 2015 Mar 4;63(8):2137-44. doi: 10.1021/jf505491d.
Abstract. Preveraison treatment of Shiraz berries with either 1-naphthaleneacetic acid (NAA) or Ethrel delayed the onset of ripening and harvest. NAA was more effective than Ethrel, delaying harvest by 23 days, compared to 6 days for Ethrel. Sensory analysis of wines from NAA-treated fruit showed significant differences in 10 attributes, including higher "pepper" flavor and aroma compared to those of the control wines. A nontargeted analysis of headspace volatiles revealed modest differences between wines made from control and NAA- or Ethrel-treated berries. However, the concentration of rotundone, the metabolite responsible for the pepper character, was below the level of detection by solid phase microextraction-gas chromatography-mass spectrometry in control wines, low in Ethrel wines (2 ng/L), and much higher in NAA wines (29 ng/L). Thus, NAA, and to a lesser extent Ethrel, treatment of grapes during the preveraison period can delay ripening and enhance rotundone concentrations in Shiraz fruit, thereby enhancing wine "peppery" attributes.
Fang Y, Kravchuk O, Taylor DK. Chemical Changes in Grape Stem and Their Relationship to Stem Color throughout Berry Ripening in Vitis vinifera L. cv Shiraz. J Agric Food Chem. 2015 Feb 4;63(4):1242-1250. doi: 10.1021/jf504215e.
Abstract. Little attention has been paid to the color change or chemical compositional changes that occur in grape stems and how this correlates with the berry ripening process. Recently we have found that the change in grape peduncle color of Shiraz (Vitis vinifera) from green at veraison to predominantly brown at harvest occurs in parallel with berry ripening and as such may represent a new way of assisting in the prediction of grape maturity and harvest date. We have now investigated further the link between certain key chemical compositional changes that occur in the grape stem (peduncle and rachis) from veraison to harvest and how these attributes correlate with the observed color change in the vineyard. We report that peduncle moisture content has an excellent linear correlation with the color hue value and is negatively correlated in a strong fashion with the chlorophyll and carotenoid pigment ratio (Ca+b/Cx+c) within the peduncles. Significant differences in the moisture content, total chlorophylls (including chlorophyll a and b levels), total carotenoids, total phenolics, and the antioxidant capacity (DPPH) levels between the peduncles and rachises were found as they evolve from veraison to harvest. Finally, we have demonstrated for the first time that peduncle moisture content codevelops with the prototypical berry ripeness parameters (oBrix, pH, TA), which provides for the development of a new approach for viticulturists and winemakers to evaluate grape ripeness through peduncle moisture levels and therefore assist in harvest decision making.
Boss PK, Davies C, Robinson SP. Analysis of the Expression of Anthocyanin Pathway Genes in Developing Vitis vinifera L. cv Shiraz Grape Berries and the Implications for Pathway Regulation. Plant Physiol. 1996 Aug;111(4):1059-1066. doi: 10.1104/pp.111.4.1059.
Abstract. Anthocyanin synthesis in Vitis vinifera L. cv Shiraz grape berries began 10 weeks postflowering and continued throughout berry ripening. Expression of seven genes of the anthocyanin biosynthetic pathway (phenylalanine ammonia lyase [PAL], chalcone synthase [CHS], chalcone isomerase [CHI], flavanone-3-hydroxylase [F3H], dihydroflavonol 4-reductase [DFR], leucoanthocyanidin dioxygen-ase [LDOX], and UDP glucose-flavonoid 3-o-glucosyl transferase [UFGT]) was determined. In flowers and grape berry skins, expression of all of the genes, except UFGT, was detected up to 4 weeks postflowering, followed by a reduction in this expression 6 to 8 weeks postflowering. Expression of CHS, CHI, F3H, DFR, LDOX, and UFGT then increased 10 weeks postflowering, coinciding with the onset of anthocyanin synthesis. In grape berry flesh, no PAL or UFGT expression was detected at any stage of development, but CHS, CHI, F3H, DFR, and LDOX were expressed up to 4 weeks postflowering. These results indicate that the onset of anthocyanin synthesis in ripening grape berry skins coincides with a coordinated increase in expression of a number of genes in the anthocyanin biosynthetic pathway, suggesting the involvement of regulatory genes. UFGT is regulated independently of the other genes, suggesting that in grapes the major control point in this pathway is later than that observed in maize, petunia, and snapdragon.
Garrido-Bañuelos G, Buica A, Schückel J, Zietsman AJJ, Willats WGT, Moore JP, Du Toit WJ. Investigating the relationship between grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: Vintage and ripeness effects. Food Chem. 2019 Apr 25;278:36-46. doi: 10.1016/j.foodchem.2018.10.134. Epub 2018 Oct 30. PMID: 30583384.
Garrido-Bañuelos G, Buica A, Schückel J, Zietsman AJJ, Willats WGT, Moore JP, Du Toit WJ. Investigating the relationship between cell wall polysaccharide composition and the extractability of grape phenolic compounds into Shiraz wines. Part II: Extractability during fermentation into wines made from grapes of different ripeness levels. Food Chem. 2019 Apr 25;278:26-35. doi: 10.1016/j.foodchem.2018.10.136. Epub 2018 Oct 30. PMID: 30583371.
Souza EL, Nascimento TS, Magalhães CM, Barreto GA, Leal IL, Dos Anjos JP, Machado BAS. Development and Characterization of Powdered Antioxidant Compounds Made from Shiraz (Vitis vinifera L.) Grape Peels and Arrowroot (Maranta arundinacea L.). ScientificWorldJournal. 2022 Apr 26;2022:7664321. doi: 10.1155/2022/7664321.
Estratto di uva Shiraz 
