Changes in volatile composition during Cabernet Sauvignon berry development - implications for flavour management in the vineyard

摘要

This article presents a summary of a study we have conducted to examine the production of volatiles by grapes in the period before veraison as well as postveraison (Kalua and Boss 2009). Our aim was to understand the evolution of volatile compounds throughout the whole of berry development and to identify when potential wine aroma compounds and their precursors are produced. The timing of the production of various grape flavour compounds and precursors has implications for the timing of viticulturaltreatments aimed at influencing berry composition at harvest.