Winemaking techniques that influence the quality of Cabernet Sauvignon wines
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چکیده
The aromas and flavours of Cabernet Sauvignon wines originating from Australia are diverse and known to display ‘berry’, ‘current’, ‘vanilla’, ‘fruity’, ‘caramel’, ‘green’ and ‘capsicum’ aromas and ‘blackcurrant’, ‘green capsicum’, ‘vanilla’, ‘mulberry’ and ‘mint’ flavours (Green 2000, Gurbuz et al. 2006). These wine aromas and flavours can range in fruit-related characteristics of ‘berry’, ‘spice’ and ‘mint’; oak-related characters of ‘wood’, ‘toasted’ and ‘spice’; herbaceous / green related characters of ‘green capsicum’, ‘asparagus’, ‘pea’, ‘leafy’ and aged wine characters such as ‘chocolate’, ‘earthy’ and ‘leather’ aromas and flavours.
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