Application to the wine sector of European Convention on the landscapes

A total of 52 volatile compounds were measured in varietal Cabernet Sauvignon wines from four sites in Santa Catarina State (Brazil), over two consecutive vintages (2004 and 2005).

The Maillard reaction (MR) is a non-enzymatic reaction between reducing sugars and amino acids, resulting in the production of volatile and flavour-active compounds.

Un’ Area di Viticultura Americana, detta AVA, è una regione vinicola delimitata ed è dis­tinguibile da caratteristiche geografiche i cui confini sono stati definiti da regolamenti. Il sistema AVA rappresenta un ‘accettazione del concetto di terroir (terreno), come dimostra­no gli studi che confermano il carattere regionale dei vini AVA e dalla sviluppo di sub­denominazioni più relazionate al terreno.

Climate is clearly one of the most important factors in the success of all agricultural systems, influencing whether a crop is suitable to a given region, largely controlling crop production and quality, and ultimately driving economic sustainability. Today many assessments of a region’s climate comes from a combination of station and spatial climate data analyses that facilitate the evaluation of the general suitability for viticulture and potential wine styles, allows for comparisons between wine regions, and offers growers a measure of assessing appropriate cultivars and sites.

Establish relationships between taste and mouthfeel properties of grapes and tannin-related chemical parameters. Tempranillo Tinto and Garnacha Tinta grapes were harvested from distinct blocks in different dates; each sample collection date was separated by one week. Grapes were destemmed and macerated in 15% of ethanol for one week. The polyphenolic fraction (PF) of samples was submitted to solid phase extraction on C18 cartridges and recovered with ethanol. PFs were reconstituted in wine model and their taste and mouthfeel properties were characterised by rate-K-attributes methodology. In parallel, concentration (TC) and activity (TAc) of tannins as well as the concentration of tannins linked to anthocyanins (T-A) were determined using HPLC-UV–VIS.