The key role of vineyard parcel in modifying flavor compounds of Cabernet Sauvignon grapes

Context and purpose of the study. Conventional viticulture relies heavily on synthetic inputs (fertilizers, pesticides), as well as mechanization to manage pests, weeds, and diseases and maximize yields.

Ellagitannin, anthocyanin and woody volatile composition of Cabernet Sauvignon wines aged in oak barrels for 12 months was evaluated. Depending on the container where malolactic fermentation (MLF) was carried out, two wine modalities were investigated: wines with MLF carried out in stainless steel tanks and barrel-fermented wines. Three toasting methods (medium toast, MT; medium toast with watering, MTAA; noisette) were considered for ageing of each wine modality. Sensory analyses (triangle and rating tests) were also performed. Two-way ANOVA of the raw experimental data revealed that the toasting method and the container where MLF took place, as well as the interaction between both factors, have a significant influence (p < 0.05) on ellagitannin, anthocyanin and woody volatile profiles of Cabernet Sauvignon wines.

Grapevine (Vitis vinifera) is one of the most widely cultivated perennial crops in Italy; however, most of cultivars are susceptible to powdery mildew, a major fungal disease caused by Erysiphe necator.

AIM: Valpolicella is a renowned Italian wine-producing region (Paronetto, 1981). Wines produced in its different sub-regions are anecdotally believed to be aromatically different, although there is no systematic study addressing the chemical bases of such diversity

Rapid processing of grapes after harvest has always been considered essential for achieving a balanced sensory wine profile.