Slowing down the grape ripening process can improve the quality of the berry and result in increased levels of chemicals linked to more pleasing notes, a study has shown. They grew Cabernet Sauvignon wine grapes at a commercial vineyard in the San Joaquin Valley in California then tweaked their growing conditions over time. Wine grapes are particularly finicky when it comes to their environment, according to corresponding author Professor Christopher Ford. In experiments at a commercial winery in San Joaquin Valley in California, ripening of Cabernet Sauvignon wine grapes was speeded up or delayed. Higher frequencies of heat and drought have had remarkable repercussions for grape and wine quality traits.

Source: The Nation June 30, 2021 13:30 UTC