Overview
This PhD thesis provides detailed background on the major wine aroma compound classes (terpenes, norisoprenoids, phenylpropanoids, furanones, fatty-acid derivatives, volatile sulphur compounds, methoxypyrazines) and the environmental influences on their formation, including climate, season, sunlight, grape maturity, water and canopy management, and storage conditions. Using a HS-SPME GC×GC-TOFMS method, it also found vineyard sites had greater influence on Cabernet Sauvignon composition and sensory character than yeast strain or canopy management. A significant amount of research has been conducted on this subject since publication; refer to more recent published research and other Wine Australia resources.
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.
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.
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