Effect of microwave maceration and SO₂ free vinification on volatile composition of red wines

The grapevine is an important economical crop that is very sensitive to climate changes and microclimate. The observations made during the last decades at a vineyard scale all concur to show the impact of climate change on vine physiology, resulting in accelerated phenology and earlier harvest (Jones and Davis 2000). It is well-known that berry content is affected by the ambient temperature. While the first experiences were primarily conducted on the impact of temperature on anthocyanin accumulation in the grape, few studies have focused on others component of phenolic metabolism, such as tannins.

Major factors involved in wine quality and typicity are soil type, climatic conditions, plant material (rootstock and cultivar), vineyard management practices and winemaking conditions.

Context and purpose. The vine is a holobiont, where the plant interacts positively, negatively, and neutrally with microbes that together form the vine’s microbiome.

The spatial variability in soil type and depth and water holding capacity is very high in many viticultural regions of the world. Differences in rooting depths and water extraction profiles and their seasonal dynamics add additional variability and it is extremely difficult to deduct direct causal relationships between these factors and fruit

Protecting table grape vineyards with white hail‐nets is a common practice in Southern Italy. Hail‐nets result in shading effects of 10‐20 %, depending on their density