Phenolic characterization of four different red varieties with “Caíño” denomination cultivated in Northwestern Spain

For the chemical characterization of Aszu wines from Tokaj region our aim is to develop a biochemical method which is related to Botrytis cinerea.

Not only vintner’s decisions in the vineyard, but also winemaker’s choices of technology approaches in the cellar play a significant role in the final wine style and quality. Whereas traditional technologies within chosen terroir are quite well explored and thus somehow predictable, there is no proper knowledge available on possible outcomes in case of implementing novel, alternative winemaking strategies. To reveal their effects on wine aroma compounds and sensory characteristics, two alternative strategies
(cryoextraction or addition of whole grape berries during last stages of fermentation) were compared to classical Vipava valley winemaking approach as normally used for an autochthonous variety Zelen. After separate vinification and bottling, all the experimental wines were subjected to semiquantitative metabolic profiling of volatile compounds (VOCs) by means of GC/MS and were then also sensorialy evaluated by pre-trained panel.

High resolution spatial information of soil electrical resistivity (ER) was gathered to assess the spatial variability patterns of vegetative growth of two commercial vineyards (Vitis vinifera L. cv.

Weather uncertainty is forcing Mediterranean winegrowers to adopt new irrigation strategies to cope with water scarcity while ensuring a sustainable yield and improved berry and wine quality standards. Therefore, more accurate and high-resolution monitoring of soil water content and vine water status is a major concern. Leaf water potential measured at pre-dawn (PD) is considered to be in equilibrium with soil water potential and is highly correlated with soil water content at the soil depth where roots extract water.

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.