From: Transcriptional analysis of late ripening stages of grapevine berry
Triangular tests | Samples | Major sensory descriptors |
---|---|---|
2005 | Â | Â |
TH-7/TH | TH-7 | Slight milk, lively |
 | TH | Fruity (cherry), round, slight bitterness |
TH/TH+10* | TH | Milk (yoghurt, toffee, butter), round |
 | TH+10 | Reductive character (sulfur), more vegetal than smoked and roasted, lively |
TH-7/TH+10* | TH-7 | Acid, lively, aggressive |
 | TH+10 | Vegetal, less acid versus round and flat mouth, bitterness |
2006 | Â | Â |
TH-7/TH | TH-7 | Acid (aggressive) |
 | TH | Reductive hint (animal), less acid |
TH/TH+10* | TH | Reductive character (cauliflower), more acid than astringent and bitter |
 | TH+10 | Reductive character (hydrocarbon, rubber, burnt wood, vegetable stock versus animal), acid (more aggressive), bitter, short |
TH-7/TH+10* | TH-7 | Reductive hint, acid (fresher, harder, aggressive), aqueous mouth |
 | TH+10 | Roasted and reductive character (sulfur, animal, smoke, putrid), acid (hard, lively, slight acidity), round, bitter |