Caratterizzazione varietale della CV. Vranac del Montenegro: primi risultati

This talk presents a revision of our knowledge and understanding of the role played by the different aroma chemicals in the positive aroma attributes of wine. A systematic approach to classifying the different aroma chemicals of wine is presented .

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,

Fungus resistant grape varieties (FRGV or PIWI) offer many benefits such as less pesticide use or premium prices for enhanced sustainability. Still, winemakers are concerned about inferior wine quality. This study evaluates how European wine consumers assess wines made from new FRGVs in comparison to traditional V. vinifera varieties. Most of them were grown in the same vineyard. Four white (Calardis Blanc, Muscaris, Sauvignac, Cabernet Blanc) und three red (Satin Noir, Cabernet Cortis, Laurot) FRGV were compared to Riesling, Sauvignon blanc, Muskateller, Cab. Sauvignon and Merlot. For each FRGV, different styles were vinified using standardized protocols.

Context and purpose of the study. Climate change in many Mediterranean wine-growing regions is resulting in lower rainfall and higher reference evapotranspiration, generally leading to reduced water availability for vines.

Context and purpose of the study. Current remote sensing strategies rely heavily on reflectance data and energy balance modelling using thermal imagery to estimate crop water use and stress.