Determining taste before you taste

[Wines & Sheperds]

I understand the experience factor but am interested in the science end.

For instance, If I am interested in a buttery Chardonnay I need to ask about amount of maloactic fermentation and tend towards those with higher amounts as this has a direct correlation to the buttery flavor.

If I want to concentrate on finish I need to know about PH balance.

I know that amount of time spent in barrels is important but what else causes predictable changes in flavor?



[This message has been edited by Wines & Sheperds (edited 09-17-2006).]