Relationship between terroir and vegetative potential, productivity, yield and must composition of Vitis Vinífera L. Cvs. Cabernet Sauvignon under warm climate conditions

AIM: Vitis vinifera L. cv. Moscato includes different varieties, mainly white grapes with a medium-sized berry, spheroidal or slightly flattened in shape, yellow greenish color which becomes golden yellow or amber when exposed to the sun. Moscato varieties are mainly used for the production of sweet aromatic wines

Atypical ageing (ATA) is a wine aroma fault occurring in white wines characterised by an early loss of varietal aroma as well as nuances of wet mop, acacia blossom, shoe polish and dirty rag among others. 2-aminoacetophenone (2AAP) – a degradation product of indole-3-acetic acid (IAA) – has been described as the major odour-active compound and chemical marker responsible for this off-flavour. Depending on the aroma intensity of wines, its odour threshold varies from 0.5 to 10.5 μg/L. It seems that a stress reaction in the vineyard triggered by climatic, pedological and viticultural factors can ultimately cause ATA development in wines and therefore shorten their shelf-life.

Wine quality depends on grape biochemical constituents, including sugars, organic acids, amino acids, and bound and free aroma compounds, which are influenced by vineyard location and environmental factors such as temperature and precipitation [1].

Context and purpose of the study. Conventional viticulture relies heavily on synthetic inputs (fertilizers, pesticides), as well as mechanization to manage pests, weeds, and diseases and maximize yields.

The Columbia Valley American Viticultural Area (AVA) of the Pacific Northwest, USA is the world’s largest officially recognized viticultural area with basalt bedrock.