The importance of landscape in wine quality perception: l’importanza del paesaggio nella percezione qualitativa del vino

In vineyards grown in warm areas, it is usual that the stage of maturity of the grapes is fast and easily reach a high concentration of sugar and low acidity, but not a adequate phenolic maturation. The geometry of the trellis system and the shoot density can modify the microclimate of the cluster and, therefore, the maturation process.

Many varietal white wines have aroma qualities that incorporate various tropical fruit aromas. These tropical fruit aromas are found to be considered positive qualities of the wines with consumers having positive emotional responses [1].

Arbuscular mycorrhizal fungi (AMF) symbiosis is probably the most widespread beneficial interaction between plants and microorganisms. AMF has been widely reported to promote grapevine growth, water and nutrient uptake as well as both biotic and abiotic stress tolerance[1]. However, the impact of AMF on grape composition has been less studied. The aim of this work was to evaluate the effects of the association between two commercial grapevine cultivars (Tempranillo and Cabernet Sauvignon grafted onto 110 rootstock) and AMF on the anthocyanin, flavonol and amino acid concentrations and profiles of grapes.

The aroma of wine grapes is influenced by a complex metabolic network, with terroir factors, especially high temperatures, playing a critical role during berry development.

High temperatures can reduce the phenolic content of grapes, especially anthocyanins and copigments involved in colour stabilisation of red wines [1]. This could make it difficult to maintain stable colour during storage [2].