Many volatile compounds of different chemical/biochemical origin contribute to wine aroma. Certain key ‘varietal’ aroma compounds such as methoxypyrazines are formed in the grape and appear to be only scarcely influenced by fermentation.
The majority of soils used for wine and table grape production in South Africa are notoriously shallow, i.e. they are restricting root penetration.
Air temperature is arguably one of the most decisive factors for winegrape varieties developmental cycle, ripening potential and yield.
Climate is a key parameter when the modulation of berry and subsequent wine composition is considered. Recent decades have already seen an increase in global surface temperatures
Aims: Microscopic bud dissection is a common tool used to assess grapevine bud fertility and therefore to predict the yield of the following season