Aromatic ripeness may be the type of maturity that impacts red wine typicity the most. Part II: terroir factors and management practices affecting aromatic ripeness

Abstract

Harvesting grapes at the appropriate maturity is key to the production of high quality red wines. Viticulturists, oenologists and winemakers define several types of maturity: technological, phenolic and aromatic. Aromatic maturity is probably the most important for determining wine quality and typicity, including terroir expression. This article (part II) reviews the influence of terroir factors and management practices on aromatic maturity; the latest knowledge regarding compounds that underpin aromatic maturity was addressed in a previous article (Part I).