Sensorial characteristic of single variety red wines from four local variants of Tempranillo

Tropical fruit aroma is highly desirable in certain white wine styles and there is a significant group of consumers that show preference for this aroma.

A healthy and dynamic agricultural sector is an important foundation of rural development, generating strong bonds to other economic sectors.

Water deficits limit yields and this is one of the negative aspects of climate change. However, this applies particularly when emphasis is on biomass production (e.g. for crops like maize, wheat, etc.)

The South African Table grape industry has to expand to new markets with high quality niche products, but limited water availability threatens sustainable production. To overcome this challenge and to obtain high-quality products for the new markets, require constant technological advancement. Currently, limited available scientific information about growth balances and physiology and especially grape quality parameters, hinders technological advancement and thus efficient regulatory management of the morphological, chemical, and pathological status of table grapes, especially in response to abiotic factors.

The consequences of the global climate change in the vitiviniculture are revealed as a gap between phenolic and technological grape maturities, higher grape sugar concentration that leads to high wine alcohols levels, lower acidities and high pH values, among others. The unbalanced phenolic maturity caused in this scenario leads to harsh astringency and to instable colour of wines. Previous studies have reported that the addition of yeast mannoproteins (MPs) to wines may have positive effects on these two organoleptic properties due to their capability to interact with wine polyphenols [1]; however, studies about the effect of the pH on these interactions have not been carried out so far.