Organic Oregon: an emerging experience in terroir tourism

Plant water status of grapevine plays a critical role in affecting berry and final wine chemical composition. The environmental variabilities existing in vineyard system have significant impacts on plant water status, but it is challenging to individualize environmental factors from the temporal and spatial variabilities in vineyard. Therefore, there is need to monitor the ecophysical variation through utilizing precision viticulture tools in order to minimize the separation in berry composition. This study aims at delineating vineyard into different management zones based on plant water status explained by soil texture, and utilize differential harvest to equilibrate the final berry and wine composition.

Previous research on the fruity character of red wines highlighted the role of esters. Literature provides evidence that, besides these esters, other compounds that are not necessarily volatiles may have an important impact on the overall aroma of wine, contributing to a modulation of its global aromatic expression. The goal of this work was to assess the olfactory consequences of a mixture between esters and proanthocyanidic tannins, through sensory and physico-chemical approaches.
Sensory analysis of numerous aromatic reconstitutions, including triangular tests, detection thresholds, and sensory profiles, were conducted in order to evaluate the sensory impact of tannins on red wine esters perception.

Terroir encompasses many elements, including environment, grapes and human inputs that together contribute to the final wine quality of a certain wine growing area.

Climate change is driving global temperatures up together with a reduction of rainfall, posing a risk to grape yields, wine quality, and threatening the historical viticulture areas of Europe.

A total of 52 volatile compounds were measured in varietal Cabernet Sauvignon wines from four sites in Santa Catarina State (Brazil), over two consecutive vintages (2004 and 2005).