How terroir shapes aromatic typicity in grapes and wines (Part I)

Abstract

Over the past decades, great progress has been accomplished in the understanding of the molecular basis of aromas in grapes and wines. These aromas depend not only on grapevine variety but also on environmental factors involved in the so-called “terroir” effect. By decomposing terroir into measurable climate and soil parameters, namely air temperature, radiation, nitrogen and water status, its impact on aromas and wine typicity can be better understood.