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Grape Maturity and Quality

  • Bruce W. Zoecklein
  • Kenneth C. Fugelsang
  • Barry H. Gump
  • Fred S. Nury

Abstract

Quality is a subjective judgment that depends on the degree to which the wine is satisfying and balanced and reflects the character of the grape. It can be described in nine categories: color (hue, strength, purity, and stability), aroma intensity, vitality (purity), complexity, subtlety, palate strength, length, balance, and longevity. Hue refers to the dominant color wavelength, strength to the depth of color, and purity to the degree of “off” or tawny tones. Intensity refers to the magnitude of aromas and vitality to the quality and purity of those aromas. Complexity denotes the harmony of wine components. Delicate, refined flavors, strength of palate, length of finish and balance, or the entire integration of the wine, and longevity or conservation, are also important quality factors.

Keywords

Soluble Solid Laccase Activity Gluconic Acid Botrytis Cinerea Acetic Acid Bacterium 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1995

Authors and Affiliations

  • Bruce W. Zoecklein
    • 1
  • Kenneth C. Fugelsang
    • 2
  • Barry H. Gump
    • 2
  • Fred S. Nury
    • 2
  1. 1.Virginia Polytechnic Institute & State UniversityBlacksburgUSA
  2. 2.California State University at FresnoUSA

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