Les effets du terroir ou l’expression des potentiels à valoriser

n 1997 and 1999, sixteen cultivation sites of cv. Muscat of Alexandria different for pedological conditions, altitude and exposition were selected through all Pantelleria isle. In 1997 in each site

The quality of wine is difficult to define. This is most certainly accredited to everyone´s different perception of quality. Some of the indicators of high-quality wines are complexity, balance, color and intensity. Color is one of the most crucial attributes of quality, not only for the obvious implications for their perception but also because they are indicators of other aspects related to its aroma and taste. Phenolic compounds are the main responsible for wine color, being anthocyanin and tannins the most determinant compounds in red wines. In addition to color, wine aroma is another important attribute linked with quality and consumer preferences.

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.

Babić is a Croatian native grapevine variety grown in the Coastal region, mainly in the Šibenik and Primošten areas, famous for high quality red wines. The region is known for its warm Mediterranean climate and karst relief. Vineyards are found on the hillsides of varying slopes and exposition usually giving low yields of exceptional quality.

Development of the indigenous microflora is not insignificant on the wine quality. S. cerevisiae indigenous strains are low tolerant to ethanol.