Raziskovalni projekti

The concept of terroir can be described as an interplay of geogenic and anthropogenic factors influencing the typicality and quality of wine from a particular geographical area. The scientific approach to terroir and wine provenance is complex due to the many variables that can be combined in a variety of ways. The project therefore focuses on understanding the geo-climatic, microbiological and human factors that contribute to the distinction of wines from different regions.

The research will focus on Slovene Blaufränkisch wines. Through sensory and chemical analyses, we will investigate the key compounds and sensory descriptors responsible for differences between wines at the sub-regional and regional levels. Around 100 Blaufränkisch wines will be subjected to sensory evaluation and analysed for their volatile and non-volatile composition. A survey among producers will also be carried out to assess the influence of viticultural and winemaking practices on the expression of wine provenance.

Selected vineyards will be closely monitored for geogenic, climatic and physiological variables to investigate grapevine responses to environmental signals and their influence on grape composition and, consequently, on the chemical and sensory characteristics of wine. A specific part of the research will focus on microbiological terroir. We will determine regional differences between microbial populations on grapes and investigate whether specific microbial communities are associated with vineyards in different regions. Yeast isolates will be used in laboratory-scale fermentations to assess their contribution to wine provenance under controlled conditions.

The project will enable us to associate wine sensory attributes with concentrations of volatile and non-volatile compounds, geo-climatic factors and human interventions, and to determine the typicality of Slovene Blaufränkisch wines. The new knowledge and understanding of wine provenance can also be used by grape growers and winemakers as a promotional tool, particularly on international markets, while isolated yeast strains will provide an important resource for wineries to enhance the expression of regional terroir.

Project objectives

The main objective of the project is to understand and identify the main drivers contributing to the distinction of wines from different regions, considering geo-climatic, microbiological and human variables.

The project has three key sub-objectives:

1. To identify key compounds and sensory descriptors responsible for differences between wines at the sub-regional and regional levels through sensory and chemical analyses.
2. To understand grapevine responses to environmental signals that result in changes in grape berry composition and consequently influence the chemical and sensory composition of wine and the expression of wine provenance.
3. To determine regional differences between microbial populations on grapes, investigate whether specific microbial communities are associated with vineyards in different regions, and assess whether local microflora have a measurable chemical and sensory effect on wine terroir.

Partnership

• Agricultural Institute of Slovenia – lead partner
• University of Nova Gorica
• Geological Survey of Slovenia