The impact of vine nitrogen status on aroma potential expression in Vitis vinifera L. cv. Sauvignon blanc

‘Tempranillo Tinto’ is one of the most relevant grapevine cultivars worldwide. Despite its early ripening and relatively short vegetative cycle, which may not be ideal for high-quality grape and wine production in warming conditions, its long-standing cultivation has led to an intense multiplication by cuttings, which originated the high level of clonal variation currently available. Now, this intra-varietal diversity provides an interesting opportunity for cultivar improvement by identifying genotypes with better adaptation potential.

Aims: The Barossa wine region in South Australia comprises six sub-regions and is renowned for its Shiraz wines. However, there is no comprehensive documentation of the distinctive sensory characteristics of wines from these sub-regions.

The growing region of Barolo DOCG certified wines is topographically complex. The region is famous for this complexity and for the associated terroir driven Nebbiolo grapes and wines derived distinctly from this varietal. Although it is recognized that the Barolo area is unusual topographically and it is assumed that this unusual topography lends to the inherit terroir, the specifics of this relationship are less well defined.

Brandy de Jerez (BJ) is a spirit drink made exclusively from spirits and wine distillates and is characterized by the use of casks for aging that previously contained Sherries. The quality and sensory complexity of BJ depend on the raw materials and some factors: grape variety, conditions during processing the wine and its distillation, as well as the aging in the cask. Therefore, the original compounds of the grapes from which it comes are of great interest (1 y 2) being in most cases the Airén variety. Their relationship with the quality of the musts and the wines obtained from them has been studied (3) and varies each year of harvest depending on the weather conditions (4).

The concentration of CO2 in the atmosphere is increasing from year to year. Taking into account the calculations of the greenhouse gas inventory, it was found that approximately 70% of CO2 in the atmosphere is absorbed by vegetation (forests, agricultural land, etc.).