Characterization of phenolics and VOCs in wines obtained from Malbec vineyards of the Uco Valley submitted to high-altitude solar UV-B and water restriction

Aroma diversity is one of the most important features in the expression of the varietal and geographic identity and sensory uniqueness of a wine. Italy has one of the largest ampelographic heritages of the world, with more than five hundred different varieties. Among them, many are used for the production of dry still white wines, many classified as Protected Designation of Origins and therefore produced in specific geographical areas with well-defined grape varieties. Chemical and sensory characteristics of the aroma of these wines have never been systematically studied, and the relative diversity has never been described and classified.

AIM: Volatile compounds joint to aromatic precursors form the aroma of grape must that will provide a characteristic aroma to the wine.

Downy and powdery mildew are major issues in grapevine cultivation, requiring many phytosanitary treatments to ensure yield and quality. Climatic changes are also challenging grape cultivation

L’utilisation de levures sélectionnées est généralement considérée comme le moyen d’éviter les problèmes fermentaires. Néanmoins de nombreux viticulteurs pensent que ces levures sont à l’origine d’une standardisation des vins et militent pour le respect d’une flore indigène (Bourguignon, 1992).

Must clarification is an important step occurring just after grape extraction in the elaboration of white wine, consisting in a solid-liquid separation. Traditionally, low must turbidity, around 50-150 NTU, is generally reached in white winemaking in order to prevent reductive aromas and facilitating alcoholic fermentation. Alternatively, a higher turbidity (300 NTU or above) can be sought for reasons such as a better expression of grapes identity (terroir), or for getting a must matrix that could supposedly lead to wines having greater ageing potential.