Vines to wine - linking fruit quality to wine flavour and aroma (CSP 05/04)

[摘要] The aims of this project were to determine the links between grape composition and the volatile compounds and sensory attributes of the resultant wine. Correlative studies and microfermentation allowed grape precursors to wine volatiles and sensory predictors to be identified. It was also shown that viticultural treatments can be used to manipulate wine sensory attributes. Both pre and postveraison stages of development were found to be important for flavour development in fruit. The knowledge generated in this project will form the basis for the future development of measures of grape flavour potential and strategies for producing fruit fit for purpose.

[发布日期] 2011-11-01 [发布机构] CSIRO

[学科分类] 地球科学(综合)