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

Context and purpose of the study. Cultivation techniques are widely recognized for their significant impact on the aroma profile of grapes and wines.

The impact of viticulture on soil can be determined by comparing the biophysical properties that represent soil health at a particular site and depth with those same properties in soil considered to represent the ‘pre-vineyard’ state (the headland). Information gathered by this method shows the changes in soil properties following the change to viticulture depend on individual vineyard management and environment.

Context and purpose of the study. Nitrogen (N) limitation enhances the production of phenolic compounds in grapes due to the downregulation of the flavonoid biosynthesis pathway.

Context and purpose of the study. Intra-varietal variability for key physiological and oenologically important traits can be exploit in viticulture following the consistently higher environmental pressure driven by climate change.

The sensory characteristics of wine are a topic studied by several researchers over time, but it continues to be a current and challenging subject. These characteristics are fundamental for the consumer acceptability, which has increasingly aroused their interest to modulate them in line with current market trends and innovation demands. The wine physical-chemical and sensory properties depend on a wide set of factors: they begin to be designed in the vineyard and are later constructed during the various stages of winemaking. Afterwards, the wine is placed in bottles and stored or commercialized.