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

The term “terroir”, originated in France, comprises the interaction of soil, climate, and topography with the vines of a specific variety and may be extended to the human impact due to the active choice of viticultural and oenological treatments.

ln the current work, phenolic and cellular maturation curves were used to assess the degree of adaptation of the cultivar Cabernet sauvignon to the sites under esamination. Five wine­-producing zones with different pedoclimatic characteristics and latitudes were considered (Marche, Toscana, Emilia, Friuli and Slovenia).

The study of anthocyanins in wines and grapes has been the subject of numerous research works over the years due to their important role in enology regarding their contribution to wine sensory properties.

Effervescence and foaming properties are the main visual characteristics assessed by the consumer during
sparkling wine tasting.

During spirit beverages production, the distillate is divided in three parts: the head, the heart, and the tail. Acetaldehyde and ethanol are two key markers which allow the correct separation of distillate. Being toxic, the elimination of the head part, which contains high concentration of acetaldehyde, is crucial to guarantee the consumer’s health and security. Plus, the tail should be separated from the heart based on ethanol concentration.