Sensory profile of wines obtained from disease-resistant varieties in La Rioja

The presence of acetic acid bacteria in wine can lead to the appearance of acetic acid at concentrations above the perception threshold, causing the wine rejection by the consumer. During the winemaking process, avoiding the presence of acetic acid bacteria is very difficult, as there is always a residual population accompanying the wine[1], and the problem arises with the significant development of these microorganisms that metabolizes large amounts of acetic acid.
The concern of wineries to control the presence of acetic acid bacteria in wines during their conservation is due to the absence of simple and effective analyses that allow the detection of these microorganisms in the initial stages.

In a context of sustainable agriculture, “agroecological immunity” is an emerging concept to reduce the use of chemical pesticides to protect crops against pathogens. This alternative strategy aims to combine different levers including the use of “bio”solutions. These include biocontrol products, some of which being plant defense elicitors, as well as products authorized in organic farming such as copper or sulfur. In vineyards, depending on climate conditions, powdery and downy mildews can be devastating diseases.

The first vineyards in Northern Europe were in Denmark in the 15th century, in the southern parts of Sweden and Finland in the 18th century at 55–60 degrees latitude. The grapes grown there have not been made into wine, but the grapes have been eaten at festive tables. The resurgence of viticulture has started with global warming, and currently the total area of viticulture in the Nordic countries, including Norway, is estimated to be 400–500 hectares, most of which is in Denmark. Southern Finland, like all southern parts of Northern Europe, belongs to the cool-cold winegrowing area.

Cabernet Sauvignon is one of the most cultivated grape varieties worldwide being grown in different environmental conditions due to its excellent adaptability. Volatile compounds deeply contribute to the sensory properties of wines therefore to wine quality. The aim of this work was to compare the aroma profile of Cabernet Sauvignon wines from different geographical areas and climatic conditions, namely from Argentina, Portugal and Spain, from the vintage 2022. In addition, the volatile composition of the Cabernet Sauvignon Portuguese wines from three vintages was evaluated.

Botrytis cinerea, a well-known grapevine pathogen, has more than 1200 host plants causing grey rot in grapevine berries. However, it can also result in a desirable phenomenon called noble rot under specific microclimate conditions. An extraordinary demonstration of this natural process can be observed in the creation of aszú wines within Hungary’s Tokaj wine region. Beside B. cinerea other fungi and yeasts are involved in the secondary metabolic development of the grape berry which contributes to the sensory and analytical characterization of noble rot wines.