WBM Senior Technical Editor's note:? Winemakers know that the most usual metrics we use for grape ripening--Brix, pH, TA, color, etc.--don't predict wine quality. Zoecklein et alia contend that measuring the volatile compounds in grapes, a fancy way of saying grape aroma, is better at predicting final wine quality. As the authors note, the so-called "electronic nose" is a reliable, simple and objective way of determining fruit maturity. ...