Withering of the ‘Moscato giallo’ grapes under covered space

Sauvignon blanc was first planted in Marlborough, New Zealand in the mid-1970s. Since that time, Marlborough has gained an international reputation by producing the definitive wine style of that grape variety.

Air temperature is arguably one of the most decisive factors for winegrape varieties developmental cycle, ripening potential and yield.

Aims: This work summarizes some of the upmost recent studies and valorization strategies concerning the Prosecco wine production area. After the geographical denomination Prosecco (DO) was strongly reformed in 2009, the newborn DOCG (controlled and guaranteed DO) and DOC (controlled DO) areas have required different and specific strategies to promote and protect the value of their production.

Grapes development is determined by grape cultivar and vineyard climatic conditions and consequently affecting the phenolic and aroma on grapes and wines. Abscisic Acid (ABA) plays a key role in the promotion of fruit ripening and fruit anthocyanin content. Herein, we report the impact of ABA to grape ripening and wine quality.

The aromatic complexity of a wine results from the perception of the association of volatile molecules and each aroma can be categorized into different families. The “green” aromas family in red wines has retained our attention by its close link with the fruity perception. In that study, the “green” olfactory concept of red wines was considered through a strategy combining both sensory analysis and hyphenated chromatographic techniques including HPLC and MDGC (Multidimensional Gas Chromatography). The aromatic space of this concept was specified by lexical generation through a free association task on 22 selected wines by a panel of wine experts. Then, 70 French red wines were scored on the basis of the intensity of their “green” and “fruity” attributes.