Does delaying the rate of ripening alter aroma compounds?
Date
2022
Authors
Previtali, P.
Dokoozlian, N.
Pan, B.
Wilkinson, K.
Ford, C.
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Wine and Viticulture Journal, 2022; 37(2):42-46
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Pietro Previtali, Nick Dokoozlian, Bruce Pan, Kerry Wilkinson and Christopher Ford
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Abstract
Climate change has resulted in accelerated grape ripening which can lead to poor colour and aroma development. Prolonging grape maturation until optimal phenolic and aroma compounds are achieved is commonly used to counteract this trend. Researchers evaluated whether this technique produces grapes with less sugar and more aroma compounds.
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