Environmental and viticultural practice effects on the phenolic composition of grapes: impact on wine sensory properties

Water and heat stress impose new challenges to irrigation management in the Mediterranean areas. This reality has a major impact on the vineyard ecosystem, particularly on the scarce water resources of the Alentejo region (South Portugal). To mitigate this problem, irrigation management should focus on optimizing yield and fruit quality per volume of water applied. This work aims to discuss the use of predawn leaf water potential and soil water status relationships as a decision tool for irrigation management taking as basis data from a field trial where two deficit irrigation strategies were compared.

SO2 play a major role in wine stability and evolution during its aging and storage. Winemaking without SO2 is a big challenge for the winemakers since the lack of SO2 affects directly the wine chemical evolution such as the aromas compounds as well as the phenolic compounds. During the red wine aging, phenolic compounds such as anthocyanin, responsible of the red wine colour, and tannins, responsible of the mouthfeel organoleptic properties of wine, evolved quickly from the winemaking process to aging [1]. A lot of new interaction and molecules occurred lead by oxygen[2] thus the lack of SO2 will induce wine properties changes. Nowadays, the phenolic composition of the wine without added SO2 have not been clearly reported.

A.O.C. huile d’olive de Nyons et olives noires de Nyons

Champagne wines are produced via a two-step process: the first is an initial alcoholic fermentation of grape must that produces a still base wine, followed by a second fermentation in bottle – the prise de mousse – that produces the effervescence. This appellation produces non-vintage sparkling wines composed of still base wines assembled from different vintages, varieties, and regions. These base wines, or “reserve wines,” are typically conserved on their fine lies and used to compensate for quality variance between vintages (1). Continuously blending small amounts of these reserve wines into newer ones also facilitates preserving the producer’s “house style.”

Context and purpose of the study – Grape sunburn is an abiotic stress response triggered by high temperatures.