Changes in phenolic maturity and texture characteristics of the grape berry under pre-, and post-veraison water deficit

Smoke impact is an ongoing and growing issue for vintners across the globe, with the west coast of the U.S. and Australia being two of the largest wine industries impacted. Wine has shown to be especially sensitive to smoke exposure, often acquiring off-flavor sensory characteristics, such as “burnt rubber”, “ashy”, or other medicinal off-flavors.1 While several studies have examined the chemical composition of smoke influences on wine, some studies disagree on what compounds are having the largest impact on smell and flavor.2 This study is designed as a bottom-up approach to inventory the chemical compounds derived from smoke from a grassland-like fire that are potentially influencing wine chemical composition.

Oxygen consumed by wine is used to oxidize sulfur dioxide and ethanol to form acetaldehyde wine oxygen consumption rate (OCR) was negatively correlated with the initial acetaldehyde level.

Aim: Sauvignon blanc displays a range of styles that can include prominent tropical and passionfruit aromas. Both sensory evaluation and chemical analysis have confirmed the above-average presence of ‘varietal thiols’ in the Sauvignon blanc wines from Marlborough, New Zealand.

Atmospheric CO2 levels have been rising continuously since the industrial revolution, affecting crop physiology, yield and quality of harvest products, and grapevine is no exception [1]. Most of previously reported studies used potted plants in controlled environments, and explored grapevine response to relatively high CO2 levels, 700 ppm or more. The vineyardFACE, established in Geisenheim in 2012, uses a free air carbon dioxide enrichment (FACE) system to simulate a moderate (ambient +20%) increase in atmospheric CO2 in a vineyard planted with cvs. Cabernet-Sauvignon and Riesling grafted on rootstock 161-49 Couderc and SO4, respectively.

Temperature has a decisive influence on the growth and development of plants (Carbonneau et al., 1992). In particular, in the case of the vine, the temperature is an omnipresent variable in the climatic indices (Huglin, 1986). For reasons of convenience, these indices use the temperature of the air measured under shelter in a meteorological station, making the implicit hypothesis of a concordance between this temperature and that of the sites of perception of the thermal stimulus by the plant. However, development may be more dependent on soil temperature than air temperature (Kliewer, 1975). Morlat (1989) thus verified that the variability in the precocity of the vine, positively correlated with the quality of the harvest and of the wine in the Loire Valley, was mainly explained by differences in temperature of the root zones.