Researchers in Australia believe they may be able to influence a wine's flavour and aroma by manipulating the chemical make-up of grapes while subdue on the vine.
Scientists at the University of Adelaide and Australia's national research agency, CSIRO, are seeking to be with you how changes in the composition of Cabernet Sauvignon grapes can affect their flavour potential.Earlier research has identified several compounds in wine grapes that may influence flavour.Australia's wine industry, including the country's new national wine body, AGWA, is part-funding the work.'Basically, we are tiresome to see if we can predict wine sensory attributes by measuring compounds or additional parameters in the grapes,' said Dr Paul Boss, of CSIRO.It may then be possible to steer a wine's character previous to grapes have been harvested, although many winemakers would contend that techniques in the cellar also have a strong bearing on the finished wine. 'There may certainly be the potential in the future to
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