Zoning for drinking, tasting the territory place (“Great Zonation”): first considerations and methodology

Grape (Vitis vinifera) is one of the world’s oldest agricultural fruit crops, grown for wine, table grape, raisin, and other products. One of the factors that can cause a reduction in the grape growing area is temperature rise due to climate change. Elevated temperature causes changes in grapevine phenology and fruit chemical composition. Previous studies showed that grape varieties respond differently to a temperature shift of 1.5°C; few varieties had difficulties in the fruit development or could not reach the desired Brix level.

Against the background of climate change and the increasing impact of phytopathogenic agents of mycotic origin on the vine favors the appearance and toxicity of mycotoxins in wine.

1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) is a controversial aroma component found in Riesling wines. It belongs to the family of C13-norisoprenoids and is mainly associated with kerosene/petrol notes. TDN can add complexity to the wine aroma at medium – low concentrations and deteriorate the wine bouquet when its content is high. No TDN aromas are usually perceived in young Riesling wines, but they can appear after several years of aging due to the gradual formation of TDN. Management of TDN in Riesling wines is an actual task, since global warming can promote formation of this compound and compromise the aromatic composition of wine. Therefore, the aim of the current work was, firstly, to study the sensory particularities of TDN in Riesling wine at various concentrations. Secondly, to investigate the ability of bottle closures to absorb (scalp) TDN from Riesling wine under various storage conditions. These studies also include the comparative assessment of our findings with previously published data. METHODS: sensory analysis, GC-MS (SBSE), HPLC,1H-NMR and other methods related to the synthesis and determination of TDN. RESULTS: First of all, the method of the synthesis of highly purified TDN (95% and 99.5%) was optimized [1].

AIM Verdicchio and Lugana are two Italian white wines produced in the Marche and Garda lake regions respectively. They are however obtained using grape varieties sharing the same genetic background, locally known as Verdicchio in Marche and Trebbiano di Soave in Garda. Anecdotal evidence suggests that these two wine types exhibit distinctive aroma features. The aim of this work was to explore the existence of a recognizable odour profile for Lugana and Verdicchio, and whether specific aroma chemical markers could be identified. METHODS 13 commercial wines, 6 Lugana and 7 Verdicchio were used. Sensory analysis was done using sorting task methodology, assessing only odor similarities. A total of 53 volatile compounds were identified and quantified GC-MS analysis. Aging behaviors were also evaluated after an accelerated aging at 40 ° C for 3 months. RESULTS HCA analysis of sorting task data identified indeed two groups: one characterized by floral and minty notes and mostly associated with Lugana wines, the other characterized by spicy and toasted aromas and mostly associated with Verdicchio. From a chemical point of view, major differences between the two wines types were observed for cis-3-hexenol, methionol, phenylethyl alcohol, and geraniol.

Residual grape solids (suspended particles) in white and rosé musts vary depending on the clarification pro-cess. These suspended solids contain lipids (more especially phytosterols) that are essential for yeast meta-bolism and viability during fermentation in anaerobic conditions.