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Vitis vinifera L. cultivars Muller-Thurgau, Muscat Ottonel, Gewurztraminer, and Kerner were studied for 1 year to document changes in fruit terpene levels from berry stage to free-run and press-juice stages. Substantial amounts of free volatile terpenes (FVTs) and potentially volatile terpenes (PVTs) were lost between berry and juice stages. PVTs were higher in press juices of 'Gewurztraminer' and 'Muscat Ottonel' than in free- run juices. In another experiment, juices from 'Miiller-Thurgau', 'Muscat Ottonel', 'Kerner', 'Optima', 'Pearl of Csaba', and 'Siegerrebe', harvested 10 to 20 days after a designated initial harvest date, contained higher FVTs and PVTs than initially. A third experiment with 'Kerner', 'Muller-Thurgau ', 'Optima', and 'Siegerrebe' found highest FVTs and PVTs in juices from grapes subjected to skin contact compared with grapes crushed and immediately pressed. Sensory evaluation showed aroma differences between wines from free-run and press juices of 'Miiller-Thurgau' and 'Muscat Ottonel', aroma and flavor differences due to harvest date for all cultivars except 'Pearl of Csaba', and aroma and flavor differences due to skin contact for 'Siegerrebe'.

Terpene Response to Pressing, Harvest Date, and Skin Contact in Vitis vinifera