Phenological characterization of a wide range of Vitis Vinifera varieties

Brazil has a recent history on geographical indications and product regulation for high quality wines. The first geographic indication implemented was the Vale dos Vinhedos Indication of Procedence (

The Fregoni bioclimatic index (IF) considers the daily temperature range during the ripening month and the number of days with temperature below 10°C.

Astringency sensation decreases slowly during the aging of red wine. Complex reactions of condensation and precipitation of wine polyphenols are involved in this phenomenon. Wine composition and conditions of aging, such as temperature and oxygen availability, strongly influence evolution of the phenol matrix. Recently, a Post-Fermentative cold Maceration (PFM) technique was tested with the aim of accelerating reactions leading to the reduction of astringency and exploiting chemical compounds not extracted from the solid parts of grapes during the previous traditional maceration phase. To this purpose, an innovative maceration system was engineered and used to perform PFM trials on marc derived from vinification of different varieties of red grapes.

Wines matured in contact with wood are extremely popular with consumers all over the world. Oak wood allows the organoleptic characteristics of wine to be modified. Wines are enriched with volatile and non-volatile compounds extracted from the wood. The aromas extracted from oak wood contribute to the construction of the wine’s aromatic profile and the main polyphenols extracted can modify taste perceptions such as astringency and bitterness. All the compounds extracted from the wood thus contribute to the balance and quality of the wines.

Grapevine vegetative multiplication allows the accumulation of spontaneous mutations and increase intra-cultivar genetic diversity that can be exploited to maintain grape wine quality