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

Trunk diseases and esca in particular, represent a major threat to the sustainability of the vineyards. The percentages of unproductive vines in a plot could vary from 4% to over 20 % depending on local conditions and vintages.

​For several years, the chemistry of taste has aroused high interest both from academics and industrials. Plant kingdom is a rich and reliable source of new taste-active compounds. Many sweet, bitter or sour molecules have been identified in various plants [1]. They belong to diverse chemical families and their sensory properties are strongly affected by slight structural modifications. As a consequence, the investigation of natural taste-active products in a given matrix appears as a major challenge for chemists. Such studies are particularly relevant in oenology since they allow a better understanding of wine and spirit taste.

The cultivated area of table grapes worldwide has experienced a paramount increase over the last two decades. In this current scenario, traditional varieties are being replaced by new cultivars that prioritize a profitable and sustainable agriculture, while satisfying consumer demands. It is widely recognized that wine varieties, especially those with red berry flesh, are renowned for their high antioxidant capacity and phenolic compounds, which promote health. Recently, this topic has also gained significance in table grape breeding programs.

The paper presents the results of consistently developing studies carried out in 2022-2024 on the distribution of deuterium 2H(D) in intracellular water of grapes and wine products, taking into account the influence of natural, climatic and technogenic factors using high-resolution quantitative nuclear magnetic resonance spectroscopy 2H(D)-qNMR.

Vineyard yield estimation brings several advantages to the entire wine industry. It can provide useful information to support decision making regarding bunch thinning practices, harvest logistics and marketing strategies, as well as to manage stored wine and cellar tanks allocation. Today, this estimation is performed mainly using manual methods based on destructive bunch sampling.