Observatoire Grenache en Vallée du Rhône: incidence du terroir sur la composition polyphénolique des raisins et des vins

A total of 52 volatile compounds were measured in varietal Cabernet Sauvignon wines from four sites in Santa Catarina State (Brazil), over two consecutive vintages (2004 and 2005).

Climate can greatly affect grape yield and quality (van Leeuwen et al., 2024). Growing suitable cultivars in a given region and or breed environmental resilient cultivars are essential for maintaining viticulture sustainability, particularly in the face of climate change (Wolkovich et al., 2018).

In a highly competitive worldwide market, a current challenge for the beverage sector is to diversify the range of products and to offer wines and spirits with typicity and character.

During alcoholic fermentation, wine yeasts generate a large variety of volatile metabolites, including acetate esters, ethyl fatty acid esters, higher alcohols, volatile fatty acids and volatile sulfur compounds that contribute to the aroma profile of wine. These molecules, refered as fermentative aromas, are the most abundant volatile compounds synthetized by yeasts and the metabolic pathways involved in their formation have been well characterized. Furthermore, other molecules with a major organoleptic impact may be produced during wine fermentation including terpene derivatives. However, little information is available on the contribution of yeasts to the formation of these molecules, in particular on their ability to synthethise de novo the terpens derivatives or to produce hydrolytic enzymes involved in the release of varietal precursors.

Hydrogels are soil-conditioning materials capable of absorbing substantial amounts of water relative to their weight.

Historical terrace vineyards are simultaneously impressive documents of the human inclination to design, sites for the production of high quality wines and habitats for a rich variety of flora and fauna