Chemical boundaries of wine identity: rationalizing grape and wine aroma diversity for improved terroir management

Mar 25, 2021 | IVES Conference Series, Terroir 2020, Terroir conservation

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

Soil management as a key factor on vineyard behavior under semiarid conditions: effects on soil biological activity, plant water and nutrient status, and grape yield and quality

Mar 25, 2021 | IVES Conference Series, Terroir 2020, Terroir conservation

Aims: Viticulture practices linked with soil management, as cover crops and deficit irrigation, can help to regulate the vineyard behavior reducing in most cases plant vigor and modifying plant water and nutrient status, and as a consequence, grape yield and quality. Also, these practices can modify the soil biological activity mostly related to microbiome diversity and functionality.

Preserving wine typicity in a climate change scenario: Examples from the Willamette Valley, Oregon

Mar 25, 2021 | IVES Conference Series, Terroir 2020, Terroir conservation

Aims: Wine typicity is defined as a reflection of varietal origins, cultures and traditions of the wine. These aspects are many times also extremely important when considering a wines quality. However, as climate change occurs the typicity of wines may also change. With the long history of winemaking it is possible to define a wines typicity and how it has changed as climate alters. 

Comparing the chemical and sensory consequences of grapevine smoke exposure in grapes and wine from different cultivars and different wine regions in Australia

Mar 25, 2021 | IVES Conference Series, Terroir 2020, Terroir conservation

Aim: This study aimed to benchmark the chemical and sensory consequences of grapevine exposure to smoke, by comparing: (i) the concentration of volatile phenols and volatile phenol glycosides in control and smoke-affected grapes from different cultivars and different wine regions; and (ii) the chemical and sensory profiles of wines made from control and smoke-affected grapes, from different cultivars.