Beyond colors of rosé wines: impact of origin and winemaking technology on their color, polyphenol and thiol compositions

In viticulture, terroir is a key concept that refers to an area and thus possesses a geographical dimension. Hence, zoning of viticultural terroir is an important issue

Much research has sought to define the complex contribution of terroir (varieties x site x cultural practices) on wine composition. This investigation applied recent advances in chemometrics to determine relative contributions of vine growth, berry maturity and site mesoclimate to wine composition and sensory profiles of Shiraz and Cabernet Sauvignon for two vintages.

The concept of terroir or sense of place is almost as old as the wine industry. It is generally used as an all-encompassing term to reflect the effects of the biophysical environment in which grapes and their resultant wines are produced on the character of those wines. Historically, terroir has generally been considered at the regional or property scale.

Quercetin-3-glucoside, a grape flavonol defence metabolite, is extracted during winemaking and may undergo subsequent degradation in wines. Hydrolysation reactions lead to the formation of the aglycone quercetin, which presents limited solubility in the wine matrix and can induce visible precipitations.

Climate is considered one of the main factors that determines the aptitude of a specific location for growing grapes and producing high quality wine, being in that sense one of the main elements defining the concept of terroir