Climate change projections to support the transition to climate-smart viticulture

The agri-food industry is constantly searching for ingredients of high functional value, healthy and of natural origin. One species of particular interest is Vitis vinifera, due to its recognized antioxidant potential. Among the grape varieties, one group possesses these antioxidant compounds not only in the skin, but also in its pulp: Teinturier. The red grape has traditionally been used for color correction purposes in winemaking, however, its high antioxidant content transforms it into a raw material of high potential for new formulations of ingredients and foods for the health and wellness market.

Interest and willing-ness to buy alcohol-free wines by customers is increasing for several years [1]. Due to the rising relevance of dealcoholised wines it is the objective of this study to contribute to a better understanding of the flavor variation among dealcoholised wines and to explore enological measures, how to improve final quality.
First a range of commercial, alcoholfree white wines were analysed by the holistic sensory method projective mapping, including a question for hedonic acceptance. Based on the combination of a non-target-HS-SPME-GC/MS analysis with sensory analysis we obtained a clustering of the wines into three groups.

In this study two different compost types and two application methods were studied over 5 years (2009-2013) on mature Cabernet Sauvignon vines grown in a commercial vineyard in the AOC Piave area, northeastern Italy.

Aims: Wine perceived quality lies on a number of different factors. Among these, sensory features, which are in turn dependent on chemical composition, play a primary role. There is traditionally a great emphasis on producing wines that have specific sensory profiles, particularly aroma, that reflect identity features connected to the place and the variety of origin. In the case of high quality

The studies developed by INRA and UV, in Angers, concern wine-growing areas and their optimized management, both from an agro-viticultural and oenological point of view. Previous work (Morlat, 1989) made it possible to give a scientific dimension to the concept of viticultural terroir and demonstrated the considerable influence of this production factor on the quality and typicity of wines (Asselin et al, 1992 ) . A methodology for the integrated characterization of terroirs, based on the “Basic Terroir Natural Unit” (considered as the smallest spatial unit of territory usable in practice, and in which the response of the vine is homogeneous), has been development (Riou et al , 1995).