Development of key flavour and aroma volatiles in Okanagan Merlot and Cabernet Sauvignon

Project starts in 2005. The climate of our southern regions is suited to produce excellent flavours and aromas in these Bordeaux grapes. Characteristic aromas of Merlot grapes arise from isoprenoids and thiols whereas Cabernet Sauvignon possesses methoxypyrazines in addition to isoprenoids and thiols. Too low or too high concentrations of these compounds can have drastic consequences on wine quality.

Cultural practices and climate have been shown to influence these flavour volatiles in different ways. This suggests that the different types of flavour volatiles develop independently of each other. It is difficult to grow grapes so that the development and timing of each class of flavours is optimal.
This project proposes to study how the different classes of flavour volatiles develop throughout the growing season and how they progress during ripening and how this relates to cultural practices and environmental conditions.