Grape ripening timing as a base for viticultural zoning: an agro-ecological approach

The increase in temperature caused by climate change produces an earlier budbreak date that affects the vineyard, which generates a greater risk of damage by spring frosts.

Untargeted metabolomics has proven to be an effective method to study the impact of the terroir on metabolic profile of wines. In this context, the aim of this study was to evaluate the effects of different soil types on the chemical composition of Mediterranean red wines, through 1H-NMR metabolomics combined with chemometrics.Grapes from Nero d’Avola L. red cultivar cultivated on four different soil types were separately vinified to obtain four different red wines.One milliliter of raw wine was analyzed by means of a Bruker Avance II 400 spectrometer operating at 400.15 MHz

Wine color is one of the main organoleptic characteristics influencing its quality. It is of especial interest in red vinifications due to the economic resources that wineries have to invest for the extraction of the phenolic compounds responsible of wine color, compounds that are mainly located inside the skin cell vacuoles. Moreover, these phenolic compounds not only influence color but also other organoleptic properties such as body, mouthfeel, astringency and flavour. The transference of phenolic compounds from grapes to must during vinification is closely related with the type of grapes and the winemaking technique.

The yeast Metschnikowia pulcherrima is a microorganism of great biotechnological interest, both for improving winemaking processes and for other applications outside the wine supply chain.

The timing of grape harvest is crucial factor to be considered in the winemaking process, as delayed harvest increases the content of varietal aromas, esters, aldehydes