Soil survey and chemical parameters evaluation in viticultural zoning

Aged red wines possess phenolic composition very different from young ones due to the transformations among native grape phenolics and the formation of new polymeric polyphenols during aging process.

The characterization of chemical compounds related with quality of grape must and wine is relevant for the viticulture and enology fields. Analytical methods used for these analyses require expensive instrumentation as well as a long sample preparation processes and the use of chemical solvents. On the other hand, near-infrared (NIR) spectroscopy technique is a simple, fast and non-destructive method for the detection of chemical composition showing a fingerprint of the sample. It has been reported the potential of NIR spectroscopy to measure some enological parameters such as alcohol content, pH, organic acids, glycerol, reducing sugars and phenolic compounds.

Fruity notes play a key role in the consumer’s appreciation of Bordeaux red wines. If literature provides a lot of knowledge about the nature of volatile compounds involved in this fruity expression, the sensory phenomena involving these compounds in mixture still need to be explored. Considering previous sensory works about the impact of esters and some overripening compounds, the goal of this work was to study the implication of perceptual interactions involving red wine odorant compounds of diverse origins and described as potentially affecting fruity aromatic expression.

Under standard wine tasting conditions, volatile organic compounds (VOCs) responsible for the wine’s bouquet progressively invade the chemical space perceived by the consumer in the glass headspace.

The wine region of “Vinhos da Campanha” is located in southern Brazil, on the Uruguay borderline. The colonization’s process in the region was characterized by territorial disputes between Portuguese