Impact of water stress on the phenolic composition of cv. Merlot grapes, in a typical terroir of the La Mancha region (Spain)

Winegrape cultivars are particularly sensitive to temperature and recent changes in climate have advanced the onset of berry ripening, resulting in unbalanced fruit composition at harvest.

Astringency is a specific oral sensation dominated by dryness and puckering feeling and is one of the leading quality factors for red wines, as well as some fruit products

Volatile thiols play a key role in the aromatic expression of white wines, contributing to notes such as passion fruit, grapefruit, and herbal nuances [1]. These compounds, present as non-volatile precursors in grapes, require enzymatic activation to be released and realize their aromatic potential.

Context and purpose of the study. The vine is generally a very fertile plant when compared to other tree species.

Postharvest dehydration is a widely employed technique in winemaking to enhance sugar concentration and secondary metabolites from grapes. Different grape varieties exhibit varying responses in terms of dehydration rate and the resulting chemical composition.