Characterization of varieties named ‘Caiño’ cultivated from Northwest of Spain

Wine aroma is a crucial quality criterion. A multitude of volatile compounds have been identified and correlated to the aroma attributes perceived in wine.

Growing concerns over the environmental and health risks posed by chemical pesticides have highlighted the need to reduce their use in the agri-food sector.

Context and purpose of the study. Climate change accelerates grapevine’s phenology, advancing harvests by 2–3 weeks over the past 40 years negatively affecting wine style due to a lack of acidity and too much alcohol.

The chemical behavior of anthocyanins is considerably affected even by slight pH variations with impor-tant implications for the winemaking as well as for the wine conservation

Vineyard exposure to smoke can lead to grapes and wine which exhibit objectionable smoky and ashy aromas and flavours, more commonly known as ‘smoke taint’ [1, 2]. In the last decade, significant bushfires have occurred around the world, including near wine regions in Australia, Canada, South Africa and the USA, as a consequence of the warmer, drier conditions associated with climate change. Considerable research has subsequently been undertaken to determine the chemical, sensory and physiological consequences of grapevine exposure to smoke. The sensory attributes associated with smoke-tainted wine have been linked to the presence of several smoke-derived volatile phenols, such as guaiacols, syringols and cresols [2].