Geochemistry of Vrbničko Polje (Croatia) winegrowing site

Must fermentation is a complex process influenced by various factors, especially microbiological activities. The characteristics and quality of the resulting wine are closely linked to the stages that unfold throughout this progression.

The objective of the present work is to evaluate the impact of three S. cerevisiae strains on the comprehensive aroma profile of Albariño wine along its shelf life.

Context and purpose of the study. The quality of table grape clusters significantly affects consumer perception and market value, with berry size, texture, color, and overall appearance playing key roles.

Wines exhibit profound chemical complexity which arise from a diverse array of compounds that contribute to its sensory profile.

Although several studies investigated the impact of crop size or fruit zone microclimate on aromatic or phenolic composition of wines, the effects of these two practices were not assessed and compared in the same study through a technological experiment within the same vineyard. Therefore, their relative effectiveness is hard to compare, which in turn is essential for providing producers with valuable information as a basis to choose adequate approach in yield and canopy management. The aim of the study was to investigate the effects of two crop sizes and two different fruit zone microclimate conditions obtained by leaf removal in a two-factorial experiment, in order to assess and compare their relative impact on Istrian Malvasia (Vitis vinifera L.) white wine aroma and phenolic composition.