Environmental influences on grape and aroma potential

Abstract

The objective of this research was to develop a greater understanding of the environmental influences that drive flavour formation in grapes and translate this information into awareness of the limitations of site and region in producing wines to specification.

Summary

Understanding the source of wine volatile compounds and the mechanisms that influence their formation through grape growing, winemaking and storage is essential for wine businesses when developing strategies to produce wines with specific sensory attributes that appeal to target markets.