AVOIDING “GREEN” CHARACTERS IN CABERNET SAUVIGNON
Dr. Erika Winter
Many grape growers possess the ability to produce fantastic Cabernet Sauvignon fruit. However, even for the best viticulturists each new season presents challenges with respect to the reproducibility of a characteristic flavour and aroma spectrum.
This article describes strategies to avoid green characters in Cabernet Sauvignon
Published on 23/09/2005
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