Abstract
Reproducible aromatic red wine styles can be predicted based upon the measurement of grape berry sugar accumulation (corresponding to the quantity of sugar that accumulates per berry; mg/berry/day) and berry fresh mass. Distinct maturity stages, “Fresh Fruit” reminiscent of fresh/red fruits notes and “Mature Fruit” associated with dark fruit and plum characters could be correlated to berry sugar accumulation (mg/berry) and berry fresh mass evolution without any direct relationship with berry sugar concentration. After berry sugar accumulation plateaued, wine aromatic and phenolic maturity were uncoupled from technological maturity.
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