Terpenoids and norisoprenoids in italian red wines

Table grape consumption worldwide has experienced a remarkable growth in the first two decades of the 21st century, becoming the third most consumed fresh fruit in some countries, after bananas and apples. This increase has been attributed to several reasons, including the availability of seedless grapes, which has been a key factor in the increase in consumption.

To test the hypothesis that soil type plays a minor role relative to that of vine vigor in the determination of yield, fruit composition and wine sensory attributes, 5 Chardonnay vineyards in the Niagara

The study of cultural practices to delay ripening and the characterization of their effect on wine composition is important in the mitigation of accelerated ripening caused by higher temperatures

Newer sequencing technologies have allowed for the addition of microbes to the story of terroir. The same environmental factors that influence the phenotypic expression of a crop also shape the composition of the microbial communities found on that crop. For fermented goods, such as wine, that microbial community ultimately influences the organoleptic properties of the final product that is delivered to customers. Recent studies have begun to study the biogeography of wine-associated microbes within different growing regions, finding that communities are distinct across landscapes. Despite this new knowledge, there are still many questions about what factors drive these differences. Our goal was to quantify differences in yeast communities due to management style between seven pairs of conventional and biodynamic vineyards (14 in total) throughout Oregon, USA. We wanted to answer the following questions: 1) are yeast communities distinct between biodynamic vineyards and conventional vineyards? 2) are these differences consistent across a large geographic region? 3) can differences in yeast communities be tied to differences in metabolite profiles of the bottled wine? To collect our data we took soil, bark, leaf, and grape samples from within each vineyard from five different vines of pinot noir. We also collected must and a 10º brix sample from each winery. Using these samples, we performed 18S amplicon sequencing to identify the yeast present. We then used metabolomics to characterize the organoleptic compounds present in the bottled wine from the blocks the year that we sampled. We are actively in the process of analysing our data from this study.

Terroir is about the link between wine and its origin. It has long been understood by sensory evaluation that the taste of wine from a given variety can be related to its origins. Specific organoleptic characteristics of wine are influenced by environmental factors such as soil and climate. By deconstructing the effect of measurable soil and climate parameters on grape and wine aroma compounds,