Caractérisation du terroir en Espagne : méthodologie de l’évaluation et de la validation

Wine aroma is influenced by several viticultural and oenological factors. In this study we used experimental wine making in a full factorial design to determine the impact of grapevine age, must turbidity, and yeast strain on the aroma of Vitis vinifera L. cv. Riesling wines. A recently developed, non-targeted SPME-GC-MS fingerprinting approach for wine volatiles was used. This approach includes the segmentation and mathematical transformation of chromatograms in combination with Parallel Factor Analysis (PARAFAC) and subsequent deconvolution of important chromatogram segments.

The region of viticultural production near Pinto Bandeira, Brazil, is being studied to define typical characteristics of wines locally produced.

Issues that can arise during the alcoholic fermentation are frequently attributed to imbalances or deficiencies in the nutrient composition of the fermentation medium.

Smoke taint (ST) is a grape-wine off-flavour that may occur when grapes absorb volatile phenols (VPs) originating from wildfire smoke (1). ST is associated with the negative sensory attributes such as smoky and ashy notes. VPs are glycosylated in the plant and thus present in both free and bound forms (2; 3). Wildfire smoke has resulted in a decline in grape and wine quality and financial losses which has become a prominent issue for the global wine industry.

The identification and management of intra-vineyard variability are key to precision viticulture, and sensors have been proven to be highly efficient tools for detecting these variations.