A climatic characterisation of the sub-Appellations in the Niagara Peninsula wine region

Context and purpose of the study. Sparkling wine production is majorly impacted by climate change as sugar accumulation and aromatic development in grapes are often decoupled.

Climatic changes cause significant variations in the composition of grapes. for red grapes, a mismatch between phenolic and technological ripening is often observed. There is also often a marked increase in pH and a reduction in fixed acids, which affect the stability and evolution of the wine during ageing. These experiments will provide more information on the role of pH during the winemaking of red wines on the extraction and evolution of phenolic compounds.

Ethyl acetate (EtOAc) is the main ester present in all wines, generally produced by yeasts during alcoholic fermentation and sometimes by bacteria during barrel ageing. Its odor is characterized by solvent notes, which give wines their acescent note [1].

For wine areas around the world, nature and climate are becoming factors of production whose endowment becomes a stake beyond the traditional economic factors: labor, capital, land. They strongly influence agricultural and environmental conditions for production.

Quercetin-3-glucoside, a grape flavonol defence metabolite, is extracted during winemaking and may undergo subsequent degradation in wines. Hydrolysation reactions lead to the formation of the aglycone quercetin, which presents limited solubility in the wine matrix and can induce visible precipitations.