The most important characteristics upon which wines are evaluated are the intensity and complexity of their flavors. Flavor describes the combined impression created by both the volatile compounds, which are responsible for wine aroma, and the nonvolatile components, which determine the taste sensation. Environmental factors (topography, soil, climate), termed terroir, influence the levels of grape metabolites related to wine organoleptic properties, i.e. properties that can be detected by the sense organs, such as taste, color, odor, and feel. However, modern vineyard management practices have the potential to modify a vine's response to natural site influences and so modify the flavor of the resultant wine.
You do not have access to this content, please speak to your institutional administrator if you feel you should have access.
