The quality of red wines hinges specifically on the balance between diverse aromatic notes and a complex mouthfeel. In this context, aromatic and polyphenolic compounds are of preeminent importance for winemakers. Grape quality will be determining by means of its aromatic and polyphenolic potential, and the vinification procedures will have to be adjusted in order to express this potential according to the wine type desired. This integrated and careful oenological practice is especially valuable because of the market segmentation of Cotes du Rhone wines into “fruity” and “full-bodied” types. This market segmentation is based on precise analytical criteria. Among other criteria, fruity wines need to have a Colour Intensity (CI) below 5 and a Total Polyphenol Index (TPI) below 40. In contrast, full-bodied wines need to have a minimum of 5 and 40 in terms of CI and TPI, respectively. This article reviews current knowledge of the aromatic and polyphenolic composition of grapes and wines, and discusses factors and techniques allowing their transfer from grape to wine. Finally, several factors influencing the tannic and aromatic perception of wines will be considered with regard to their potential use for obtaining fruity and full-bodied wines.
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