Effect of “Terroir” on quanti-qualitative paramethers of “vino nobile di Montepulciano”

Context and purpose. In Germany, vineyards are typically intensively managed monocultural systems shaped by low structural variability.

Rootstocks are used in vineyards worldwide and have been the focus of many studies. However, rootstock performance varies based on regional climates and soil types. As Oregon experiences warmer seasons and variable precipitation patterns, growers are interested in rootstocks with more drought tolerance than the commonly planted rootstocks: 3309C, Riparia Gloire, and 101-14 Mgt. In Oregon’s Willamette Valley, annual precipitation is typically sufficient to make dry-farming possible and use of irrigation is limited.

Volatile sulfur compounds (VSCs), mainly hydrogen sulfide and methanethiol (H2S and MeSH), are the responsible for reductive off-odor in wine.

Oasis Norte’s vineyards of Mendoza Argentina have shaped along their existence, a characteristic landscape; this area is close to Mendoza City

Wines with tropical fruit aromas have become increasingly more available1,2. With increased availability of different wine styles, it has become important to understand the compounds that cause the fruity aromas in wine. Previous work using micro fermentations showed that fermentation temperature gradients and time on skins resulted in an increase in thiol and ester compounds post fermentation and these compounds are known to cause tropical fruit aroma in wines³. This work aimed to scale up these fermentations/operations to determine if the desired aromas could still be achieved and if there is a perceivable difference in tropical fruit aromas, liking, and emotional response in the wines at the consumer level.