How climate change can modify the flavor of red Merlot and Cabernet-Sauvignon

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.

Context and purpose of the study. Ráthay is an Austrian red quality wine variety with increased resistance to fungi.

With climate change, the occurrence of wildfires has increased in several viticultural regions of the world. Subsequently, smoke taint has become a major issue, threatening the sustainability of the wine industry.

Malolactic fermentation (MLF) the microbial bioconversion of L-malic acid into L-lactic acid, is a pivotal metabolic process that holds fundamental significance for the quality and organoleptic characteristics of some wines. Oenococcus oeni is considered to be the main player in this conversion, and it is globally used as a starter culture for mlf thanks to his capacity to tolerate the harsh wine environment.

Irrigation of vineyards is a matter of controversial arguments at areas of high quality wine production. Besides, the effects of the water in the plant are closer related to the water availability than to the irrigation regime.