Terroir and sustainability: an analysis of brazilian vineyards from a territorial perspective

to maintain viticulture under global warming conditions, it is important to carefully select the appropriate genotypes for each vine-growing region and develop cultivars that are drought resistant. this ability is highly dependent on hydraulic traits, which are dynamic and vary according to the vine’s developmental stage and climatic conditions. this framework steadily enhances our understanding of the differences in drought resistance among vitis genotypes. however, there is still a need to comprehensively grasp the intra-specific variability, particularly between oenological and table grape cultivars.

Tyrosol (TYR) and hydroxytyrosol (HYT) are bioactive phenols present in olive oil and wine, basic elements of the Mediterranean diet. TYR is reported in the literature for its interesting antioxidant, cardioprotective and anti-inflammatory properties. In wine, its concentration can reach values as high as about 40 mg/L
[Pour Nikfardjam et al. 2007] but, more frequently, this phenol – derived from yeast metabolism of tyrosine during fermentation – is present at lower levels, generally higher in red wines compared to whites. HYT was measured for the first time by Di Tommaso et al. [1998] in Italian wines – with maximum values of 4.20 mg/L and 1.92 mg/L for red and white wines, respectively – while definitely lower concentrations have been found later in Greek samples.

Wine is a luxury product and a global beverage steeped in history and mystery. Over time, various regions have become renowned for the quality of wines they produce, which adds considerable value to the regions and the brands. On the whole, the international wine market is worth many hundreds of billions of dollars, which attracts unscrupulous operators intent on defrauding wine consumers.

The wine industry is increasingly focused on carbon accounting due to consumer’s demand and the industry’s goal of reducing carbon emissions.

Valpolicella is a wine region characterized by a wide use of the technology of grape drying for the production of two red passito wines, recognized as PDOs, “Recioto della Valpolicella” and the most famous “Amarone della Valpolicella”. Geographical origin of the grapes can influence wine composition by grape chemical composition yeast behaviour during fermentation. This study investigates the impact of different commercial yeast strains on aroma profiles of wines produced with withered grapes of different origins. In addition, the influence of spontaneous fermentation is also considered. METHODS: Experimental red wines were produced with a standard winemaking protocol with withered Corvina and Corvinone grapes obtained from two different geographical areas within the Valpolicella region. Fermentations were carried out with four different commercial yeasts plus a spontaneous fermentation. Wines were analysed by means of SPE- and SPME-GC-MS techniques and sensory analysis (sorting task).