The development of sensory profiles is crucial for quality control and innovation in the wine industry. If quantitative descriptive analysis is the most commonly used method for establishing sensory profiles due to its robustness, it presents significant limitations.

Le climat a de fortes implications sur le bon fonctionnement physiologique de la vigne et a besoin d’être quantifié afin de déterminer l’aptitude des régions à la culture de la vigne. Une méthode, qui pourrait éventuellement servir à prévoir l’aptitude des régions à la culture de la vigne, est proposée.

Aromas are one of the key points in food analysis since they are related to character, quality and consequently consumer acceptance. It is not different in the winery industry, where the aromatic profile is a combination of viticultural and oenological practices. Based on the development of more aromatic clones and on the potential to produce sparkling wines at Caldas, in the southern region of Minas Gerais (Brazil) (21°55´S and 46°23´W, altitude 1,100m), the aim of this work was the determination of volatile compounds in six different clones of Chardonnay grape berries to better understand which compounds add bouquet to the wine, and additionally comprehend the impacts of the edaphoclimatic and annual conditions on the improvement of grape-growing and winemaking practices.

The concept of viticultural terroir includes soil, sub-soil, and climatic factors but also many management viticultural and oenological practices which are chosen according to know-how of the winegrowers.

Pomace, stem, grapevine leaves, and vine shoots arise as so called winery by-products during the wine production process.