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Large group of aromatic substances in wine that are primarily perceived by smell, but also by taste and have a significant influence on character and quality. They are mostly volatile compounds that are initially still odourless and bound in the grapes as glycosides (sugar compounds). Essential oils are stored in the plant tissue. They can be found in flowers, leaves, seeds, fruit peels, roots, resins, barks or in the wood. The primary aromas then develop from all these aroma precursors during the ripening of the grapes. The type of soil, temperature, exposure (sunlight) and water content in the soil have a great influence on the formation of aromas during the ripening period. The ideal condition is given when the grapes are optimally physiologically ripe. By means of glycosyl-glucose assay, the aroma precursors in the grapes can be quantified and a quality prediction can be made.

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Roman Horvath MW

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Roman Horvath MW
Domäne Wachau (Wachau)

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