Reducing green characters in Cabernet Sauvignon

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Reducing green characters in Cabernet Sauvignon

Viticultural and oenological approaches to reduce 3-isobutyl-2-methoxypyrazine (IBMP) concentrations in wine are discussed. Variation in vine vigour and crop yield were found to be correlated with wine IBMP concentrations. Fruit derived from high vigour vines yielded between 2- and 4-fold higher win...

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Bibliographic Details
Main Authors:	Wilkinson, Kerry, Kennedy, Ursula, Pierce, Kieran, Gibberd, Mark
Other Authors:	R.J. Blair
Format:	Conference Paper
Published:	Australian Wine Industry Technical Conference Inc 2007
Online Access:	http://hdl.handle.net/20.500.11937/4143

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