Metabolomics of Vitis davidii Foëx. grapes from southern China: Flavonoids and volatiles reveal the flavor profiles of five spine grape varieties

During wine aging many compositional changes take place. In particular, aroma undergoes dramatic modifications through a wide range of reactions that to date are only partly understood. Italy owns one of the largest ampelographic heritages worldwide, with over three-hundred different varieties. Among these, many white grapes are employed for the production of dry still white wines. Some of these wines are consumed young while others are more prone to aging. For many of these wines, the aging patterns related to volatile composition are still unknown.

The classification of enological tannins has gained importance following the OIV’s requirement to include their botanical origin on product labels (OIV-OENO624-2022).

The use of compost as amendment in agriculture is a well-established practice, strongly recommended for numerous benefits.

The volatile composition of grapes (free and bound forms) contributes greatly to the varietal aroma and quality of wines. Several agronomical parameters affect grapes composition and wine quality: maturity level at harvest, water status, and the intensity of sun exposure.

Climate change is leading to an increase in average temperature and in the frequency and severity of heatwaves that is already significantly affecting grapevine phenology and berry composition (Webb et al., 2010). This is compounded by water stress, which is well known to increase the vulnerability of grapevines and berries to heatwaves. In hot climate regions like australia, grape production is only possible due to relatively secure supplies of water for irrigation. However, the upper temperature limits for berry survival of well-watered grapevines remains to be tested.