Vegitative Aroma: Sensory Definition, Chemical Interpretation (and ultimately) Causal Explanation

Using a solid phase micro extraction (SPME) procedure combined with GC-chemiluminescence detection we have validated a method to measure volatile sulfur-containing compounds in wines (Objective 3). During the past year we also completed sensory studies (descriptive analysis) and chemical analyses on Cabernet Sauvignon wines made from a cluster thinning trial (Objective 4). In general, the differences yielded by the cluster thinning treatments did not show any clear associations between any of the yield components (yield per vine, number of clusters per vine, number of berries per cluster, and berry weight) and fruit and wine composition or sensory attributes. The experiments were done in a high-vigor site and warm climate (Oakville, Napa Valley, Region III), therefore it is possible that environmental conditions may have also played an important role in final chemical and flavor properties of Cabernet Sauvignon, mitigating the potential impact of cluster thinning.