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

‘Timorasso’ is an autochthonous white grape variety from southern Piedmont (Italy) used for producing wines in the Colli Tortonesi product designation of origin (PDO). Over the last decade, there has been a notable rise in its production, due to the increased interest of wine enthusiasts who prized its wine distinctive ageing notes [1].

In Mediterranean rainfed vineyards, cover cropping and dry mulching are increasingly implemented to improve soil structure, microclimate, and vine resilience, yet their effects on grapevine-associated microbiomes remain only partially understood.

During alcoholic fermentation, nitrogen is an essential nutrient for yeast as it plays a key role in sugar transport and biosynthesis of wine aromatic compounds (thiols, esters, higher alcohols). The main issue of a lack in yeast assimilable nitrogen (yan) in winemaking is sluggish or stuck fermentations promoting the growth of alteration species which may lead to economic losses. However, correcting this nitrogen deficiency is sometimes not enough to restore proper fermentation performance. This suggests the existence of other nutritional shortages.

Pesticides in agriculture may cause undesirable effects on the environment. In Mendoza, these products are sprayed mainly for the control of Lobesia botrana and fungal diseases. The impact on agricultural environment may differ depending on the crop protection strategies.

Context and Purpose of the Study. A deeper understanding of the relationship between weather conditions and wine quality is essential for assessing the impact of climate change and developing effective adaptation strategies.