WINETECH Technical Yearbook 2021

Dried fruit aromas A severe water deficit shortly before harvest can cause berry dehydration, with dried fruit aromas appearing after a 10% desiccation threshold has been surpassed. Other aroma compounds An increase in pDMS has been reported in water deficit vines, but a separation with higher N (water deficit vines have higher

levels of yeast-available amino acids) could not be made. Another study demonstrated that water stress resulted in increased fruity and reduced green flavours in wine. Water stress was also shown to increase AAP in white wine. CONCLUSION Terroir has a multitude of effects on wine aroma and by managing specific vineyard

aspects, the viticulturist can strongly influence a wine’s chemical and aromatic composition, and ultimately its style and typicity. REFERENCE Van Leeuwen, C., Barbe, J., Darriet, P., Geffroy, O., Gomès, E., Guillaumie, S., Helwi, P., Laboyrie, J., Lytra, G., Le Menn, N., Marchand, S., Picard, M., Pons, A., Schüttler, A. & Thibon, C., 2020. Recent advancements

in understanding the terroir effect on aromas in grapes and wines. OENO One 4, 985-1006.

For more information, contact Bernard Mocke at bmocke@gmail.com.

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