Plasticity of red wine sensory profiles: improved understanding through grape berry sugar loading profiles Article Swipe

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Guillaume Antalick , Katja Šuklje , John Blackman , Leigh M. Schmidtke , Alain Deloire ·

YOU? · · 2023 · Open Access · · DOI: https://doi.org/10.20870/ives-tr.2023.7797

Reproducible aromatic red wine styles can be predicted based upon the measurement of grape berry sugar accumulation (corresponding to the quantity of sugar that accumulates per berry; mg/berry/day) and berry fresh mass. Distinct maturity stages, “Fresh Fruit” reminiscent of fresh/red fruits notes and “Mature Fruit” associated with dark fruit and plum characters could be correlated to berry sugar accumulation (mg/berry) and berry fresh mass evolution without any direct relationship with berry sugar concentration. After berry sugar accumulation plateaued, wine aromatic and phenolic maturity were uncoupled from technological maturity.

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Berry Sugar Wine Food science Horticulture Chemistry Botany Biology

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Type: article
Language: en
Landing Page: https://doi.org/10.20870/ives-tr.2023.7797
PDF: https://ives-technicalreviews.eu/article/download/7797/32169
OA Status: diamond
References: 10
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OpenAlex ID: https://openalex.org/W4387741438

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DOI: https://doi.org/10.20870/ives-tr.2023.7797

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Title: Plasticity of red wine sensory profiles: improved understanding through grape berry sugar loading profiles

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Type: article

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Language: en

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Publication year: 2023

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Publication date: 2023-10-16

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Authors: Guillaume Antalick, Katja Šuklje, John Blackman, Leigh M. Schmidtke, Alain Deloire

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Landing page: https://doi.org/10.20870/ives-tr.2023.7797

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Concepts: Berry, Sugar, Wine, Food science, Horticulture, Chemistry, Botany, Biology

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Cited by: 0

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