Aromatic ripeness may be the type of maturity that impacts red wine typicity the most. Part I: the aromas involved in aromatic ripeness
oleh: Cornelis van Leeuwen, Jean-Christophe Barbe, Justine Garbay, Mark Gowdy, Georgia Lytra, Marc Plantevin, Alexandre Pons, Cécile Thibon, Stéphanie Marchand
| Format: | Article |
|---|---|
| Diterbitkan: | International Viticulture and Enology Society 2023-04-01 |
Deskripsi
Harvesting grapes at the appropriate maturity is key to the production of high quality red wines. Viticulturists, oenologists and winemakers define several types of maturity: technological, phenolic and aromatic. Aromatic maturity is probably the most important for determining wine quality and typicity, including terroir expression. This article (part I) reviews the state-of-the-art of compounds underpinning aromatic maturity; the influence of terroir factors and management practices are addressed in a follow-up article (part II).