The quality of wine is highly influenced by the weather.
Temperature, solar radiation and humidity influence the
formation and concentration of aroma-active compounds and
aroma-active precursors in the grapes. Pinot noir grapes require
a slow ripening, under cool temperatures, in order to achieve
their fullest flavor. The main objective of...
New research has identified flavonols as a class of phenolic compounds which can be manipulated by both vineyard and winery practices. These phenolic compounds are key quality components of wine, affecting sensory characteristics, wine color, and wine stability. Modification of the phenolic precursors in grapes occur during fermentation and aging...
