In a previous article, several of these authors studied the effects of different crop yields on the sensory characteristics of Cabernet Sauvignon. In the present study, they turn their attention to another important viticultural parameter: irrigation. Even though there is a lot of research on the topic of irrigation, the studies often stop at the vineyard or the juice chemistry level. Because, to this date, the most sophisticated juice and wine chemical analysis are still unable to accurately predict a wine’s sensory characteristics, the authors believe that it is important that research is carried all the way to include sensory evaluation.
The full text is available at:http://matthews.ucdavis.edu/PDFs/Chapman%20et%20al.pdf