April 2013 Issue of Wines & Vines

Berry Ripening and Wine Aroma

by Alain Deloire
Optimal maturity of grapes depends on multi-faceted criteria. Several important classes of compounds are biosynthesized during the berry growth period, before and/or after véraison (aromatic precursors, phenolics, hormones, organic acids, etc.), while others are provided by roots and/or leaves (water, minerals, sugar, etc.).

Several of these compounds change during the ripeni…

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