Relations between soil characteristics and must and wine composition in different terroirs of Emilia Romagna (Italy)

Many works have been carried out to identify the key aroma volatile compounds of oak wood (e.g., whisky-lactone, furfural, maltol, eugenol, guaiacol, vanillin) using conventional gas chromatography coupled with olfactometry and mass spectrometry (GC-O-MS). Inspired by recent untargeted approaches in the field of food “omics”, this work aims to extend our knowledge on the impact of cooperage process on the volatile composition of oak wood using two-dimensional comprehensive gas chromatography coupled with time of flight mass spectrometry (GCxGC-ToFMS).

The wine region of “Vinhos da Campanha” is located in southern Brazil, on the Uruguay borderline. The colonization’s process in the region was characterized by territorial disputes between Portuguese

For coopers, toasting process is considered as a crucial step in barrel production where oak wood develops several specific aromatic nuances released to the wine during its maturation

The Valpolicella area (Veneto Region, Italy) is famous for its high quality wines: Amarone and Recioto, both obtained from partial post-harvest dehydrated red grapes.

This work discusses the effects of soil and weather conditions on the grape composition of cv. Tempranillo in four different locations of Spain, during the 2008-2011 seasons.