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

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 on the grapevine variety, but also on environmental factors involved in the so-called « terroir » effect. In the first part of this review, it was shown how the terroir effect can be decomposed in measurable climate and soil parameters, namely air temperature, radiation, nitrogen and water status. Their impact on aromas and wine typicity is well documented in the scientific literature. In the second part of this review, examples are provided about the terroir effect for three major red varieties (Merlot, Cabernet-Sauvignon and Syrah) and two white varieties (Sauvignon blanc and Riesling). How wine aromas can be optimized through vineyard management practices is also discussed.