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

A crucial issue associated with the long-term impact of climate change in viticulture concerns the capacity of resilience of the typical varieties currently cultivated in traditional areas. Indeed, regions that are currently characterized by optimal climatic conditions can cease to be so in the future. At the same time, new premium wine production regions may arise north of 50oN. Both these threats and opportunities are based on the assessment of a very likely gradual temperature increase along the 21st century, resulting from the ensemble mean of the state-of-the-art climate projections. Such an assessment is orienting decision-makers and stakeholders to rethink the grapevine cultivation zoning, prefiguring, for each variety, a shift at higher latitudes and/or at higher altitudes areas.

Depending on the variety, grapes contain several chemical classes of aromatic compounds (i.e., terpenols, norisoprenoids, benzenoids) mainly stored as glycosides in berry skin.

AIM: Pre-fermentative fining is one of the central steps of white wine production. Mainly aiming at reducing the levels of suspended solids, juice fining can also assist in reducing the content of oxidizable phenolics and therefore the susceptibility of juice to oxidation.

Smoke impact in wines is caused by a wide range of volatile phenols found in wildfire smoke. These compounds are absorbed and accumulate in berries, where they may also become glycosylated. Both volatile and glycosylated forms eventually end up in wine where they can cause off-flavors, described as “smoky”, “bacon”, “campfire” and “ashtray”, often long-lasting and lingering on the palate. In cases of large wildfire events, economic losses for all wine industry actors can be devastating.

When sparkling wine is served, the first attribute perceived is foam1. Bentonite is usually added to wine in order to cause particle flocculation