Genotype-environment interaction of three cultivars of vitis vinifera L. cultivated in two different environments of the Ischia island: effect on production and quality; aspects of the quality of the obtained wines

Regarding the food quality, authenticity is one of the most important issues in the context of ensuring the safety and security of consumers, but is also more important when it comes to wine (one of the most counterfeited foods in the world).

Wine flavour is the integration of distinct physiologically defined sensory systems that combine taste, aroma and trigeminal sensations, and it is a key determinant factor for the acceptance of wine by consumers. Volatile compounds, are important contributors to wine flavour, specially to aroma. These small and low-boiling point compounds are easily released into the air allowing to enter and move within the nasal or oral cavities where they can bind the olfactory receptors. Additionally, wine also contains aroma precursors, which are non-volatile compounds, but that can be broken down releasing volatile odorants. During wine tasting, all these chemicals (volatiles and non-volatiles) can be submitted to the action of salivary enzymes.

Contribution Foam is the characteristic that differentiates sparkling wines from still wines, being the first sensory attribute that tasters and consumers perceive and that determines the final quality of sparkling wines [1]. The foaming properties mainly depend on the chemical composition of wines [2-3], and different factors involved in wine composition will have an effect on foam quality. In Spain, the sparkling wine market focuses on the production of white and rosé sparkling wine, with very low production of red sparkling wines. However, this type of wines is elaborated in countries like Australia, South-Africa, Argentina, Italy or Portugal, with a great acceptance by consumers. No studies on the foaming characteristics of red sparkling wines have been found.

Rootstocks are used in vineyards worldwide and have been the focus of many studies. However, rootstock performance varies based on regional climates and soil types. As Oregon experiences warmer seasons and variable precipitation patterns, growers are interested in rootstocks with more drought tolerance than the commonly planted rootstocks: 3309C, Riparia Gloire, and 101-14 Mgt. In Oregon’s Willamette Valley, annual precipitation is typically sufficient to make dry-farming possible and use of irrigation is limited.

We depict the main features of five viticulture agroclimatic indices for 626 wine growing regions within 41 countries.