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

Tartrate precipitation affects the properties of wines, due to the formation of crystals that cause turbidity, even after being bottled. The forced tartaric stabilization is carried out frequently for young wines, through various physicochemical procedures. The traditional treatment for tartaric stabilization is refrigeration, but it can have a negative effect on wine’s sensory properties, and particularly on the color of red wines. The aim of this study was to evaluate the effect of different tartaric stabilization options on the color and phenolic composition of Tannat red wines from Uruguay.

Terroir studies are common nowadays but few have used precise pedoclimatic measures in order to evaluate the precocity potential. The objectives of this work were (i) to assess the effect of main terroir parameters (soil, climate and topography) influencing the phenological development of the vine, and (ii) to evaluate a geostatistic approach by using a high number of already existing plots (higher variability) to analyze the terroir parameters’ impact.

The timing of grape harvest is crucial factor to be considered in the winemaking process, as delayed harvest increases the content of varietal aromas, esters, aldehydes

Deficit irrigation is a viticultural practice often applied to improve the phenolic composition of red grapes and wines. However, the impact of this practice on grape terpenes – key aromatics for several grapes and wines – remains largely unknown. This study investigated the impact of deficit irrigation strategies on free and glycosylated terpenes in Gewürztraminer grapes. In a field study conducted in Oliver, BC, in 2016, 2017, and 2018, deficit irrigation regimes were applied to Gewürztraminer vines at different developmental stages (pre-veraison = Early Deficit, ED; post-veraison = Late Deficit, LD; throughout the season = Prolonged Deficit, PD). A well-irrigated control (CN) treatment was also established.

In the maceration stage of winemaking, enzymes can be used to degrade the polysaccharides present in the cell walls and middle sheets, and thus facilitate the extraction of juice and the release of polyphenols and aroma precursors retained in the grape skins.