Abstract
It is well established that many factors influence the final aroma, palate and overall flavour of wine. The chemical composition of wine is the foundation for the sensory response and is determined by many facets, including the grape variety, the precursors formed within the grape during ripening, the geographical and viticultural conditions of the grape cultivation, the physical cultivation of the grapes, the microbial ecology of the grape, grape must handling and general winemaking practices (Schreier, 1979; Boulton et al. 1995).
| Original language | English |
|---|---|
| Journal | Australian & New Zealand Grapegrower & Winemaker |
| Publication status | Published - 2006 |
Keywords
- wine making
- aroma
- grape varieties
- shiraz
- yeast