Effects of regulated deficit irrigation (RDI) on grape composition in Monastrell grapevines under semiarid conditions

Many vineyards implanted in Brazil in the last 20 years are placed under very different natural conditions if compared to Serra Gaúcha, the oldest and more traditional viticultural region in the country.

Context and purpose of the study. Sparkling wine production is majorly impacted by climate change as sugar accumulation and aromatic development in grapes are often decoupled.

The vocabulary used to describe wine aroma is commonly organized according to color, raising the question of whether they reflect the reality of olfactory perception. Previous studies have assumed this convention of color-aroma matching, and have investigated color’s influence on the perception of aroma only in dyed white wine or in red wine from particular places of origin. Here 48 white and red varietal wines from around the world were evaluated in black glasses then in clear glasses by a panel of wine experts, who gave intensity ratings for aroma attributes commonly used by wine professionals. In black glasses, aromas conventionally associated with white wine were perceived in the red wines, and vice versa.

This study showed that Botrytis cinerea could degrade the phenolic compounds by its enzymatic activity. It led to a diminution of skin’s anthocyanins from 20 % to 50 % and an increase level up to 40 % of individual proanthocyanins, 30 % of the %G and 25% of the %P.

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