Maturità fenolica e cellulare come metodo di valutazione dell’interazione vitigno-ambiente: il caso del Cabernet-Sauvignon

The variety Aragonez (sin. Tempranillo), recently introduced in the San Francisco Valley (9º02′ S; 40º11′ W) has revealed an excellent adaptation, with high potential of quality and yield, even without clonal material.

Climate change will increasingly challenge future viticulture due to long-enduring and extreme weather conditions, jeopardizing yield and wine quality in various ways.

The composition in condensed tannins of the grape berries is essential for the quality of the harvest. Proanthocyanidins have a significant influence on the organoleptic properties of the red wines

The main objective of this paper is to establish considerable differences between wines from three wine areas or terroir, made with cv Torrontes Riojano.

Odours deemed harmful by the consumer and described as “stable”, “horse sweat” or “burnt plastic” can be found in wines. The responsible molecules are volatile phenols, produced by a spoilage yeast: brettanomyces bruxellensis. This species is particularly well adapted to the wine environment and can resists many stresses such as a high alcohol level, a low ph or high levels of SO2, more or less efficiently depending on the strain considered.