Viticultural control of flavour compounds in wine
Abstract
Viticultural control of flavour compounds in wine
Summary
The aims of this project will be to gain information on the impact of grape-derived volatiles on wine flavour, the identity and chemical nature of compound(s) responsible for black pepper aroma in Shiraz wines and develop a precise, relatively simple analytical method for key grape derived wine flavour compounds developed and communicated to enable future research on viticultural and oenological controls of flavour formation.