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