Effects of rootstock and environment on the behaviour of autochthone grapevine varieties in the Douro region

Color is one of the main qualitative parameters of a wine. As a matter of fact, immediately after having opened a bottle of wine, color, even before aroma and taste, is the first sensorial parameter to be evaluated by the consumer It can change according to various factors depending on the characteristics of the grapes or on the different production and storage processes.

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Consumer expectations are increasingly shifting towards “residue-free wines.” However, from an analytical standpoint, “zero” does not exist. Laboratories often use the quantification limits of analysis methods to signify ‘zero.’ Improved techniques now allow for the quantification of levels that were previously undetectable. This is why we prefer to use the term “unquantifiable residue” rather than “absence of residues.”

Grape phenolic compounds are located in the internal layers of grape skins and seeds. They are synthesized via the phenyl-propanoid biosynthetic pathway which is modulated by both biotic and abiotic factors.

This study was performed on Chasselas wine to assess the impact of exposure to wine light according to several glass color of bottles. The aim was to highlight any differences whether from an organoleptic or analytical point of view depending on the color. For this, four different shades were compared, dead leaf, green, cinnamon and transparent. A control, not treated with light, was also included in the study…