Understanding and Managing Wine Production from Different Terroirs

Characterization of phenolics and VOCs in wines obtained from Malbec vineyards of the Uco Valley submitted to high-altitude solar UV-B and water restriction

Linking wine composition to fruit composition is difficult due to the numerous biochemical pathways and substrate transformations that occur during fermentation

Correlations between vineyard site and wine have, historically, been limited due to lack of uniformity in scion and rootstock clone and lack of controlled pilot-scale winemaking conditions, particularly temperature

The term “terroir”, originated in France, comprises the interaction of soil, climate, and topography with the vines of a specific variety and may be extended to the human impact due to the active choice of viticultural and oenological treatments.

Wines from different regions or AVAs have been found to have sensory differences, as these areas are typically located quite far apart and have dramatically different climates, soils and other terroir factors.

Malbec grapes have been cultivated for 150 years in Argentina. In the last 20 years Argentinian Malbec wines have emerged as a commercial boom worldwide.

The purpose of the study was to monitor berry development as a function of site, vine water status and climate in order to improve our understanding of the role played by climate change on secondary metabolites relevant to wine quality.

Rootstocks are an essential l management tool for diverse viticultural challenges. However, studies that combine sensory evaluation and compositional analysis of berries and wine, to determine whether the use of a particular rootstock in a terroir can influence wine quality are sparse.

he main goal of this research was to identify key aroma compounds linked with the maturity of grapes (ripe and overripe) and involved in grapes and wines with an intense dried fruits aroma. Odoriferous zones reminiscent of these aromas were detected by gas chromatography coupled with olfactometry (GC-O).

This study investigates how different pressing techniques impact on the sensory profile of Pinot Blanc wines sourced from different terroirs.