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

Abstract
Wildfires are an increasing concern for wine-producing regions worldwide, as they generate smoke containing volatile organic compounds that can be transported over long distances and can be absorbed by wine grapes [1].

The application of irrigation in vineyard cultivation continues to be a highly debated aspect in terms of the quantity and distribution of water throughout the vegetative growth period.

The global consumer demand for low or non-alcoholic wine is growing steadily in recent years, driven by health concerns, religious beliefs, and personal taste preferences etc.. Consequently, the removal of alcohol from wine can significantly alter its chemical and sensory properties, including color, aroma, and taste, which make a significant challenge for consumer to accept these products. Ethanol plays a crucial role in various chemical reactions and interactions that contribute to the development of wine’s characteristics.

The grapevine is an important economical crop that is very sensitive to climate changes and microclimate. The observations made during the last decades at a vineyard scale all concur to show the impact of climate change on vine physiology, resulting in accelerated phenology and earlier harvest (Jones and Davis 2000). It is well-known that berry content is affected by the ambient temperature. While the first experiences were primarily conducted on the impact of temperature on anthocyanin accumulation in the grape, few studies have focused on others component of phenolic metabolism, such as tannins.

This study analyses the actual situation regarding the legal protection of the vitivinicultural terroirs in Yamanashi Prefecture, the centre of Japanese wine industry with more than 150 years of wine-making tradition.