Soils, climate and vine management: their influence on Marlborough Sauvignon blanc wine style

Characterize taste and mouthfeel properties of grapes elicited by the phenolic fraction (PF) of grape berries and establish relationships with chemical variables. METHODS: As many as 31 diverse grape lots of Tempranillo Tinto and Garnacha Tinta from three different regions were harvested. Grapes were destemmed and macerated in 15% of ethanol for one week and extracts were submitted to solid phase extraction. The recovered polyphenolic fraction was reconstituted in wine model and characterized by a panel of 21 wine experts employing a list of 23 taste and mouthfeel-related attributes following a rate-k-attributes methodology. RESULTS: Six significant attributes among the 31 samples differed based on ANOVA results: “dry”, “coarse”, “bitter”, “dry on tongue”, “sticky” and “watery”. PCA with VARIMAX algorithm was calculated.

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 .

Over the next 25 years, the Intergovernmental Panel on Climate Change (IPCC 2013) predicts a ~20% increase in atmospheric carbon dioxide (CO2) concentration compared to the current level. Concurrently, temperatures are steadily rising. Grapevines, known for their climate sensitivity, will show changes in phenology, physiological processes and grape compositions in response. Investigating eco-physiological processes provides insights into the response of field-grown grapevines to elevated CO2 conditions. A Free Air Carbon Dioxide Enrichment (FACE) facility was established in the Rheingau region of Germany. Two grapevine varieties (Vitis vinifera L., cvs. Riesling and Cabernet Sauvignon) were planted, with the VineyardFACE comprising three rings with ambient atmospheric CO2 (approx. 400 – 420 ppm from 2014 to 2023, aCO2) and three rings with elevated CO2 concentration (+20% to ambient; eCO2).

Specific inactivated yeast derivatives (SYDS) are obtained from s. cerevisiae yeasts by various processes (thermal, mechanical, and enzymatic) and have diverse oenological applications to improve wine quality. However, different impacts on wine sensory and aromas were reported, depending on syds types and fractions, wine matrices, and experimental settings. Few works have examined the impact of SYDS on aromas considering also those on wine macromolecules influencing organoleptic properties.

Investigating vineyard floor management is essential as these practices directly impact soil health, vine growth, and grape quality.