Towards a relationship between institutional clonal selection, mass selection and private clonal selection of grapevine cultivars

The aroma of wine is one of the most important determinants of quality as it strongly influences the consumer’s acceptance or rejection. Among the thousands of molecules comprising the wine aroma, sulfur-containing compounds can be considered as a “double-edged sword”: some of them, deriving from varietal precursors provide fruity pleasant aromas, while other ones, produced by yeast metabolism are related to “unpleasant” aromas

 Temperatures are increasing due to climate change leading to advances in grapevine phenology and sugar accumulation in grape berries.

Agriculture plantations are complex systems whose performance critically depends on the execution of several types of tasks with precise timing and efficiency to respond to different external factors. This is particularly true for orchards like vineyards, which need to be strictly monitored and regulated, as they are sensitive to diverse types of pests, and climate conditions. In these environments, managing and optimally scheduling the available work force and resources is not trivial and is usually done by teams of senior managers based on their experience. In this regard, having a baseline schedule could help them in the decision process and improve their results, in terms of time and resources spent.

The components and the methodology for characterization of the terroir in Spain have been described by Gómez-Miguel et al.

Volatile sulfur compounds (VSCs), mainly hydrogen sulfide and methanethiol (H2S and MeSH), are the responsible for reductive off-odor in wine.