Skip navigation
Skip navigation

Associations between the sensory attributes and volatile composition of Cabernet Sauvignon wines and the volatile composition of the grapes used for their production

Forde, Ciaran; Cox, Agnieszka; Williams, Emlyn; Boss, Paul K


The sensory properties of wine are influenced by the chemical composition of the grapes used to produce them. Identification of grape and wine chemical markers associated with the attributes perceived by the consumer of the wine will enable better prediction of the potential of a parcel of grapes to produce wine of a certain flavor. This study explores the relationships between Cabernet Sauvignon grape volatile composition and wine volatile profiles with the sensory properties of wines. Twenty...[Show more]

CollectionsANU Research Publications
Date published: 2011
Type: Journal article
Source: Journal of Agricultural and Food Chemistry
DOI: 10.1021/jf103584u


File Description SizeFormat Image
01_Forde_Associations_between_the_2011.pdf827.62 kBAdobe PDF    Request a copy

Items in Open Research are protected by copyright, with all rights reserved, unless otherwise indicated.

Updated:  19 May 2020/ Responsible Officer:  University Librarian/ Page Contact:  Library Systems & Web Coordinator