Role of climate on grape characteristics of “Moscato bianco” in Piemonte (Italy)

This study investigates how different pressing techniques impact on the sensory profile of Pinot Blanc wines sourced from different terroirs.

Elemental sulfur is a fungicide used by grape growers to control the development of powdery mildew, caused by the fungus Erysiphe necator. This compound is effective, cheap and has a low toxicity with no withholding period recommended. However, high levels of S0 residues in the harvested grapes can lead to the formation of reductive sulfur compounds that can impart taints and faults to the wine. Hydrogen sulphide (H2S) is a very volatile and unpleasant sulfur compound which formation is connected to high residues of S0 in juice (10 – 100 mg/L).

Favoring the formation of volatile compounds and their precursors in must and wine represent one of the principal goals during winemaking technology. In recent years, most attention has been placed on using glycosidases to enlarge the aroma profile of white wines. The effect of enzymes makes odorless glycosidically-bound precursors be converted into aromatic compounds. This paper focuses to study the influence of enzymes (pectolytic and β-glycosides) administered before alcoholic fermentation, even if most studies analyze their use in different winemaking stages. Two semi-aromatic varieties such as Fetească regală and Sauvignon blanc were chosen.

A good knowledge of the soil physicochemical properties, as well as its ability to retain and put the necessary water available to the plants, is essential when it comes at the design of an irrigation plan.

Uruguay is known for the production of Tannat wines, which is a neutral variety from an aroma point of view, but capable of providing aromatic precursors that are of interest in the production of wines for ageing. The main aromatic precursors present are glycosidic compounds and carotenoids. The contribution of carotenoid degradation by-products such as norisoprenoids to wine aroma is fundamental, as they are associated with pleasant aroma descriptors and very low olfactory perception thresholds. Several factors have been shown to influence carotenoid concentrations in grapes, such as cultivar, climatic conditions, viticultural region, plant water status, exposure to sunlight and ripening stage.