Rootstock effect on Cabernet Sauvignon aromatic and chemical composition

Wine acidity is a parameter of great importance that influences different quality factors of the product such as biological stability or organoleptic characteristics. In the current context of climate change, which gives rise to wines with higher levels of ethanol and lower acidity, the biological acidification with yeast species such as Lachancea thermotolerans could be a solution.
In this work, the effect of the inoculation of different L. thermotolerans on the acidity of wine was studied.

Among the Moscato grapes, Moscato Giallo is a winegrape variety characterized by a high content of free and glycosylated monoterpenoids, which gives very aromatic wines. The aromatic bouquet of Moscato Giallo is strongly influenced by the high concentration of linalool, geraniol, linalool oxides, limonene, α-terpineol, citronellol, HO-trienol, HO-diols, 8-Hydroxylinalool, geranic acid and β-myrcene, that give citrus, rose, and peach notes.

Wine perception is a multisensory experience that makes use of the sight, smell, and taste senses. When wine is sensorially assessed, the stimulus received generates multiple signals that tasters convert into organoleptic descriptors. Colour is commonly the first attribute evaluated during wine tasting. Moreover, the colour properties provide the taster with a priori information of the wine’s aroma. This preconceived perception is later confirmed or denied during the aroma evaluation.

The ’Furmint’ is the most important grape variety in the Tokaj Wine Region, constituting around 65% of its vineyard area. Before the phylloxera disease many types were grown, but as selection started in the 20th century, its diversity dramatically narrowed. As a result, the cultivation of Furmint was based mainly on two heavy-cropping clones, T.85 and T.92 at the end of the ’80s. Aims of present clone research take into account that after solely quantity as target, quality emerged in the 1990’s and most recently, typicity appeared as more private estates began their own selection program.

Chile is considered vulnerable to climate change; and these phenomena affect several mechanisms in the grape physiology and quality. The global temperature increase affects sugar contents, organic acids, and phenolic compounds in grapes, producing an imbalance maturity. In this sense, an alternative to reduce the impact is to perform pruning after vine budburst, known as “Late Pruning” (LP).