The sensitivity to ABA affects the cross-talk between scion/rootstock in tolerant grapevines to drought stress

The region of viticultural production near Pinto Bandeira, Brazil, is being studied to define typical characteristics of wines locally produced.

“The Human being has an excellent ability to detect and discriminate odors but typically has great difficulty in identifying specific odorants”(1). Furthermore, “from a cognitive point of view the mechanism used to judge wines is closer to pattern recognition than descriptive analysis.” Therefore, when one wants to reveal the volatile “wine-like feature” pattern recognition techniques are required. Sensomics is one of the most recent “omics”, i.e. a holistic perspective of a complex system, which deals with the description of substances originated from microorganism metabolism that are “active” to human senses (2). Depicting the relevant volatile fraction in wines has been an ongoing task in recent decades to which several research groups have allocated important resources. The most common strategy has been the “target approach” in order to identify the “key odorants” for a given wine varietal.

In order for a spatialized gestion of wine-producing areas, delineation of viticultural zones is needed. Viticultural zoning according to qualitative expression of varieties is a great concern

Context and purpose of the study. Climate change in many Mediterranean wine-growing regions is resulting in lower rainfall and higher reference evapotranspiration, generally leading to reduced water availability for vines.

The use of toasted vine-shoots as an alternative enological tool to make differentiated wines has generated interest among researchers and wineries. However, the evolution of these wines in bottle and the effect on the sensory profile has not been studied so far.