Pinot Noir Wines Research Articles

Data-Driven Models for Canopy Temperature-Based Irrigation Scheduling

HighlightsArtificial neural network modeling was used to predict crop water stress index lower reference canopy temperature.Root mean square error of predicted lower reference temperatures was <1.1°C for sugarbeet and Pinot noir wine grape.Energy balance model was used to dynamically predict crop water stress index upper reference canopy temperature.Crop water stress index for sugarbeet was well correlated with irrigation and soil water status.Crop water stress idex was well correlated with midday leaf water potential of wine grape.Abstract. Normalized crop canopy temperature, termed crop water stress index (CWSI), was proposed over 40 years ago as an irrigation management tool but has experienced limited adoption in production agriculture. Development of generalized crop-specific upper and lower reference temperatures is critical for implementation of CWSI-based irrigation scheduling. The objective of this study was to develop and evaluate data-driven models for predicting the reference canopy temperatures needed to compute CWSI for sugarbeet and wine grape. Reference canopy temperatures for sugarbeet and wine grape were predicted using machine learning and regression models developed from measured canopy temperatures of sugarbeet, grown in Idaho and Wyoming, and wine grape, grown in Idaho and Oregon, over five years under full and severe deficit irrigation. Lower reference temperatures (TLL) were estimated using neural network models with Nash-Sutcliffe model efficiencies exceeding 0.88 and root mean square error less than 1.1°C. The relationship between TLL minus ambient air temperature and vapor pressure deficit was represented with a linear model that maximized the regression coefficient rather than minimized the sum of squared error. The linear models were used to estimate upper reference temperatures that were nearly double the values reported in previous studies. A daily CWSI, calculated as the average of 15 min CWSI values between 13:00 and 16:00 MDT for sugarbeet and between 13:00 and 15:00 local time for wine grape, were well correlated with irrigation events and amounts. There was a significant (p < 0.001) linear relationship between the daily CWSI and midday leaf water potential of Malbec and Syrah wine grapes, with an R2 of 0.53. The data-driven models developed in this study to estimate reference temperatures enable automated calculation of the CWSI for effective assessment of crop water stress. However, measurements taken under conditions of wet canopy or low solar radiation should be disregarded as they can result in irrational values of the CWSI. Keywords: Canopy temperature, Crop water stress index, Irrigation scheduling, Leaf water potential, Sugarbeet, Wine grape.

Wine place research

Purpose Place is an important aspect of wine quality, contributing both distinct sensory characteristics and symbolic significance to the consumer’s experience, particularly in premium wine markets. The concepts of provenance and terroir, and the processes they describe, communicate meaning and significance along the value chain from wine production to consumption. This paper aims to clarify how these concepts are defined, how they contribute to premium wine value chains and how a greater understanding of these concepts by wine science researchers, and other actors, can enhance consumer value. Design/methodology/approach To address these aims, a conceptual framework is developed, which outlines the conditions needed to fulfil the wine/place experience through the value chain. This framework resulted from discussions within a team of researchers currently undertaking a large project into place distinctiveness in Pinot Noir wines in Australia. The refinement and exploration of the concept is grounded in a multidisciplinary literature review. Findings Through application of the framework, wine science researchers are advised to develop a knowledge co-production approach with other actors in the value chain. Doing so enables all actors to use evidence-based storytelling to enhance the role that place has in premium wine value and consumer experience. Originality/value Overall, this paper contributes to the conversation surrounding the value of terroir and provenance, particularly as they relate to premium wine in New World wine regions. The innovative framework is applicable for both business and wine science researchers, especially those with decision-making responsibility and associated with wine science research institutions, funding bodies, industry partnerships and consortia.

Grape skins as supplements for color development in Pinot noir wine

A particular challenge to making wine from Pinot noir grapes is the delicate flavor, light color and poor ageing potential of the wine. Conventional Pinot noir must preparations were compared with those made using a skin-based supplement to assess the impact on non-bleachable (sulfur resistant) pigments in the wine. When supplemented with either fresh grape pomace of Pinot noir, Pinot gris or Chardonnay grapes; Pinot noir grape marc or a commercial liquid grape skin extract, the additional seeds and pulp from the supplements were shown to compromise the development of stable pigments in the wine. To compare the relative merits of tannin derived from grape skins and seeds, the supplements used in a parallel experiment were the skins alone of the same three grape varieties and at six months bottle age, the stable pigment concentration was found to exceed the amount attributable to the supplement. A third experiment used fermented grape skins as the supplement, with 85% of the supplementary anthocyanin recovered as stable pigment complexes in the wine. Notably, this series of experiments showed that supplements containing grape seeds appeared to compromise non-bleachable pigment formation in the wine while skin only supplements stimulated their development.

Empirical evidence of lumping and splitting: Expert ratings’ effect on wine prices

Categorization is essential to everyday cognition, aiding in the organization and comprehension of information and salient stimuli. In many cases, we partake in the process of “lumping” and “splitting,” where similar items are lumped together, while dissimilar items are split apart in an exaggerated manner. To test whether or not lumping and splitting plays a role in how expert ratings affect prices, we examined pinot noir wines from the Willamette Valley AVA with the Wine Spectator's ratings (1984–2008). Regression analyses revealed a sharp distinction in the relationship between price and bottle quality between wines rated below 90, and wines with 90 + ratings. Wines with ratings below 90 were lumped together in to a “single mental cluster.” Wines with 90 + ratings were similarly lumped together. Not only is getting into a higher mental cluster statistically and economically significant, but there is also a “mental quantum leap” from a rating of 89–90. Moreover, the impact of expert scores on prices was magnified by an additional premium, attributable to two status indicators—sub-AVA and single vineyard—in higher clusters.

Comparative assessment of amino acids and volatile compounds role in the formation of wines sensor properties by means of covariation analysis

The objects of study were 150 samples of natural dry red and white grape wines of Russian origin, obtained by traditional technologies from European and hybrid grape varieties grown in wineries in Krasnodar Krai in 2010–2016. Natural red (Cabernet, Merlot) and white (Aligote, Riesling, Pinot Noir) (alcohol content of 9–13 % by volume, acidity of 4–7 g/dm3), as well as blend wines based on Cabernet Sauvignon, Merlot and Pinot Noir wines made under experimental conditions were analyzed. Chromatographic and electrophoretic methods were used to determine the content of volatile components and amino acids in the studied samples. A sensory assessment of wine quality was carried out by wine specialists working in the wine industry and having professional experience in the field of sensory analysis. Using statistical modeling we carried out a comparative assessment of the role of amino acids - threonine, proline, arginine and volatile compounds - methanol, acetic acid, furfural in the perception of taste and aromatic properties of wines, a general indicator of which is the average tasting rating. High adequacy of the regression model constructed using covariance analysis indicates that mainly amino acids and volatile compounds determine the sensory properties of wines. The dominant role of amino acids in the perception of taste and aromatic characteristics compared to other wine components is mathematically justified in accordance with the criterion of one-dimensional significance. It has been shown that more than 82% of the sensory characteristics of the analyzed wines group fall on the amino acids and volatile compounds under consideration, and less than 18% - on all the others, including titrated acids, free amino acids, mineral components, phenols, etc.

A new geographical classification for vineyards tested in the South Tyrol wine region, northern Italy, on Pinot Noir and Sauvignon Blanc wines

Abstract A new approach for applied research and decision-making in the sector of viticulture related to the mountain territory and the global warming phenomenon is purposed. A high-resolution topoclimate model 5 m × 5 m was applied to classify the different vineyard characters in South Tyrol, an Italian wine region where a considerable dense concentration of different top quality wines is present. Determining the connections between the territory and microclimate can lead to more accurate assessments of the vineyards natural identities and the characteristics of their wines. The results of our geospatial statistical analysis on all the about 26,000 vineyards are used to generate a geographical classification index termed the Solar Radiation Identity (SRI). This quantitative index can characterize the topoclimatic potential of each local vineyard but also be extended to other wine regions with a global perspective. The SRIv index rate can be related to the biosynthetic activity of the vines as well as to the quality of the vineyard's grapes and wine. A qualitative analysis of zones with different SRIv distinguished manifest differences in the concentration of natural polyphenols anthocyanins and tannins in Pinot Noir wines. In the Sauvignon Blanc wines from some specific vineyards with low SRIv, the varietal characteristics that enhance the thiol molecules are quite evident and singular. The proposed analysis method can support the correct matching between vineyard and grape varietals, as well the process of identifying ideal sites for new vineyards, by recognizing original areas that may increase ecological diversity or can favor the quality production. This topoclimate classification can also provide insights into how to reduce the wine product vulnerability, in terms of its protect designation of authentic geographical origin or to better adapt the vine varieties to climate change.

Red Wine Dryness Perception Related to Physicochemistry.

The responsibility of condensed tannins in the astringency sensation is well-known, even though the physical mechanism is unclear. The aims of the study are to go deeper into the relationships between the tannin structure and red wine dryness as well as evaluate the influence of the wine matrix and tannin concentration on the interaction with proteins and dryness perception. Condensed tannins were extracted from two red wines (cv. Cabernet Sauvignon and Pinot Noir) and added back to them and to a model wine at 0.5 g/L, prior to chemical characterization of their composition by reversed-phase high-performance liquid chromatography as well as their viscosity. The physical consequences of interactions between mucin, poly-l-proline, saliva, and wines were evaluated by turbidimetry. Descriptive analysis and time-intensity evaluations of dryness were carried out by a trained panel on all wines and model solutions. The mean degree of polymerization of Cabernet Sauvignon wine with or without tannins added was higher than that of Pinot Noir wine conditions. The turbidity of saliva and poly-l-proline with tannins added to Cabernet Sauvignon was higher than of tannins added to Pinot Noir wine. Cabernet Sauvignon wines were perceived dryer than Pinot Noir by panelists, and the dryness intensity of Cabernet Sauvignon wine conditions last longer than that of Pinot Noir or model wine conditions. The dryness of red wines was related to larger tannins, higher tannin concentration, and a greater turbidity with saliva. The dryness was not affected by the addition of tannins into wine probably as a result of the aroma/taste suppression effects and the presence of other components.

Design of a low-cost culture medium based in whey permeate for biomass production of enological Lactobacillus plantarum strains.

The production of malolactic starter cultures requires the obtention of suitably large biomass at low-cost. In this work it was possible to obtain a good amount of biomass, at laboratory scale, of two enological strains of Lb. plantarum, by formulating a culture medium based on whey permeate (WP), a by-product of the cheese industry usually disposed as waste, when this was supplemented with yeast extract (Y), salts (S) and Tween 80 (T) (WPYST). Bacteria grown in WPYST medium exhibited good tolerance to stress conditions of synthetic wine (pH 3.5, ethanol 13% vol/vol). However, when WPYST was added with 8% vol/vol ethanol, cultures inoculated in synthetic wine, showed a lower viability and capacity to consume L-malic acid than when they were cultured in WPYST without ethanol. Subsequently, strains grown in WPYST were inoculated in sterile wine samples (final stage of alcoholic fermentation) of the red varietals Merlot and Pinot noir, and incubated at laboratory scale. Cultures from WPYST, inoculated in Pinot noir wine, showed a better performance than bacteria grown in MRS broth, and exhibited a consumption of L-malic acid higher than 90%. However, cultures from WPYST or from MRS broth, inoculated in sterile Merlot wine, showed a lower survival. This study allowed the formulation of a low-cost culture medium, based on a by-product of the food industry, which showed to be adequate for the growth of two enological strains of Lb. plantarum, suggesting their potentiality for application in the elaboration of malolactic starter cultures.

Survival and implantation of indigenous psychrotrophic Oenococcus oeni strains during malolactic fermentation in a Patagonian Pinot noir wine

Spontaneous malolactic fermentation (MLF) in the North Patagonian region of Argentina may have to bear low environmental temperatures, an important stress factor for the lactic acid bacteria (LAB) that conduct this process. Thus, inducing MLF by inoculation of a native starter culture able to lead this biological process at low temperatures is encouraged because it would allow preserving the regional character of the wine. The goal of this work was to obtain autochthonous Oenococcus oeni strains able to consume l-malic acid when MLF takes place at temperatures lower than 15 °C. Among the psychrotrophic isolates obtained from a Pinot noir wine, sixteen O. oeni strains were identified by sequencing the 16S rRNA gene and typing by RAPD PCR, allowing the differentiation of five genotypic groups. After the evaluation of the viability and metabolic performance of the strains in sterile wine at low temperatures, strains UNQOe4 and UNQOe19 were selected to evaluate their behavior in a non-sterile wine at 4 and 10 °C. The strains selected showed good implantation capacity and were able to successfully conduct MLF, suggesting that their use as starter cultures is suitable to improve this biological process in a wine region where environmental temperatures can be low.

Taste the Bass: Low Frequencies Increase the Perception of Body and Aromatic Intensity in Red Wine

Associations between heaviness and bass/low-pitched sounds reverberate throughout music, philosophy, literature, and language. Given that recent research into the field of cross-modal correspondences has revealed a number of robust relationships between sound and flavour, this exploratory study was designed to investigate the effects of lower frequency sound (10Hz to 200Hz) on the perception of the mouthfeel character of palate weight/body. This is supported by an overview of relevant cross-modal studies and cultural production. Wines were the tastants - a New Zealand Pinot Noir and a Spanish Garnacha - which were tasted in silence and with a 100Hz (bass) and a higher 1000Hz sine wave tone. Aromatic intensity was included as an additional character given suggestions that pitch may influence the perception of aromas, which might presumably affect the perception of wine body. Intensity of acidity and liking were also evaluated. The results revealed that the Pinot Noir wine was rated as significantly fuller-bodied when tasted with a bass frequency than in silence or with a higher frequency sound. The low frequency stimulus also resulted in the Garnacha wine being rated as significantly more aromatically intense than when tasted in the presence of the higher frequency auditory stimulus. Acidity was rated considerably higher with the higher frequency in both wines by those with high wine familiarity and the Pinot Noir significantly better liked than the Garnacha. Possible reasons as to why the tones used in this study affected perception of the two wines differently are discussed. Practical application of the findings are also proposed.

Relative expression of stress-related genes during acclimation at low temperature of psychrotrophic Oenococcus oeni strains from Patagonian wine.

In the present study, we evaluated the transcriptional response of four stress-related genes in three Oenococcus oeni strains after acclimation at two different temperatures. Gene expression was analyzed at time zero and after 48h acclimation at 18 and 21°C. After the acclimation period cells were inoculated into sterile Pinot noir wine and MLF was followed for 25 days to investigate if different acclimation temperatures could influence cell survival and MLF performance. L-malic acid consumption, population survival, and transcriptional behavior were different upon the acclimation temperature. rmlB and hsp20 genes presented a considerable increase in their expression level when strains were acclimated at 18°C particularly in the psychrotrophic strains UNQOe19 and UNQOe4 isolated from Patagonian Pinot noir wine in comparison with the control strain (ATCC 27310). The increase in rmlB and hsp20 expression could account for the better survival of these strains in Pinot noir in comparison with the control strain. In addition, Patagonian populations acclimated at 18°C were able to consume a higher percentage of L-malic acid in comparison with cells acclimated at 21°C. Our results suggest that gene expression analysis of cells acclimated at sub-optimal temperatures could benefit the selection of psychrotrophic strains aimed as starter cultures.

Investigating the use of partial napping with ultra-flash profiling to identify flavour differences in replicated, experimental wines

ABSTRACTExperimental wine studies with three or more treatments, over multiple years with replicated wines, often require sensory analysis to describe treatment effects on the resultant wines. This scientific approach can result in a large number of samples for sensory analysis, which can be time-consuming, and problematic for the design of descriptive analysis (DA). The aim of this study was to establish whether partial napping (PN) combined with ultra-flash profiling (UFP) could identify a subset of replicate wines that were similar enough in flavour profile that they could be used as representative samples for descriptive analysis (DA). Pinot noir wines from three field treatments (T1, T2, and T3), were produced in triplicate (a, b and c) and analysed by PN and UFP. Multiple factor analysis (MFA) using a citation frequency method showed that two similar replicate wines could be identified for each treatment wine. These results show that UFP allows for small sample sets to be used for subsequent and more resource intensive DA methods, and provides greater insight into the use of rapid sensory analysis in wine research.

Chemical and Sensory Effects of Cold Soak, Whole Cluster Fermentation, and Stem Additions in Pinot noir Wines

Pinot noir wines were produced over two consecutive vintages using four and six different winemaking techniques in 2014 and 2015, respectively. In addition to control wines, the separate and combined effect of cold soak (CS) and additions of 20% whole clusters (WC) and 3% stems were investigated for their effect on phenolics, color, volatile composition, and sensory composition of the resulting wines. The basic chemistry of the wines was minimally affected by CS, WC, or stem treatments. In the cooler 2014 vintage, CS increased tannin extraction by 37% relative to control treatment but did not affect tannin extraction in the warmer 2015 vintage. Addition of stems increased tannin extraction by 60%. CS decreased anthocyanin extraction and color intensity in both vintages. Absolute concentration and odor activity value of β-damascenone were higher in control and control + WC wines than in CS wines, suggesting that the control and control + WC wines were fruitier than CS wines. Sensory descriptive analysis of the wines indicated that in the 2014 vintage, control wines were the least saturated in color and CS + WC wines were the most saturated. However, the opposite was found in 2015, whereby CS decreased color saturation. Control wines were fruitier whereas WC wines were less fruity but higher in floral and bitter almond aromas. This aroma shift was likely due to the influence of the added stems. WC and stem additions had a moderate effect on the diversity of aromas and a larger, enhancing effect on bitter taste and astringency within the sensory profile of these Pinot noir wines.

Genome Sequence of Oenococcus oeni UNQOe19, the First Fully Assembled Genome Sequence of a Patagonian Psychrotrophic Oenological Strain.

Oenococcus oeni UNQOe19 is a native strain isolated from a Patagonian pinot noir wine undergoing spontaneous malolactic fermentation. Here, we present the 1.83-Mb genome sequence of O. oeni UNQOe19, the first fully assembled genome sequence of a psychrotrophic strain from an Argentinean wine.

Key norisoprenoid compounds in wines from early-harvested grapes in view of climate change

In view of climate change, the scheduling of an early harvest may be an agronomic option to limit wine alcohol, provided that a satisfactory content of secondary metabolites can be ensured in grapes. To better understand the link between grape ripening, seasonal trend and wine aroma, the aromatic expression of Barbera and Pinot Noir wines produced with early harvested grapes was assessed. Attention was focused on C13 norisoprenoids during both alcoholic fermentation and after three months of storage. At the end of fermentation, the highest β-damascenone content was detected in wines obtained from less ripe grapes, the content subsequently increased significantly after three months of storage; however, the levels of β-ionone decreased significantly during the same period. The reduction of wine alcohol as a result of harvesting earlier, especially for Barbera, was associated with optimal aromatic levels as well as good technological parameters.

Effects of Soil NPK Supply on Pinot noir Wine Phenolics and Aroma Composition

This work evaluated the impact of vine nitrogen (N), phosphorous (P), and potassium (K) supply on Pinot noir wine composition. Pinot noir grapevines were grown in a pot-in-pot system for three years and fertigated with varying levels of N, P, or K supply while holding all other nutrients constant. N was varied from 7.50 mM total N supply (Control) to as low as 1.125 mM total N in five discreet levels, while P and K supply were each varied in four levels, with the lowest rate (0 mM) during fertigation events. Wines produced in each of the three years were analyzed. N supply had a major impact on wine composition, including effects on volatile compounds, especially fermentation-derived esters and higher alcohols. Lower rates of N supply increased the total phenolic content in wine; in general, reduced N supply led to a decrease in straight-chain esters and alcohols, but to an increase in branched-chain esters and alcohols in wine. Low-N wines also had lower levels of volatile sulfur compounds in two of the three years. N supply also affected some grape-derived compounds in wine. Reducing N supply resulted in lower concentrations of β-damascenone across all years, but the effect of N supply on monoterpenes was not consistent from year to year. Altering P supply did not have reproducible effects on wine volatiles. Changes in volatile composition in response to nutrient supply could ultimately affect aroma perception and overall wine quality, which will require further exploration.

Impact of Grape Temperature at Pressing on Organic Acids and Oenological Characteristics of Méthode Cap Classique Wines

Maintaining the chemical composition of a wine is essential for the wine industry. Although the sugar-acid balance of a wine is of primary sensory importance, individual acids and oenological parameters are equally important. The main focus of this study was to investigate the impact of grape temperature at harvest, on the oenological volatile acidity (VA), titratable acidity (TA), pH and alcohol levels and organic acid (citric, malic, pyruvic and succinic) characteristics of Methode Cap Classique (MCC) wines during winemaking, produced from grape cultivars obtained from two regions. Chardonnay and Pinot noir grapes were obtained from Robertson (warmer) and Elgin (cooler) regions and were subjected to different temperature treatments, i.e. 0, 10, 25 and 30 o C before further processing, including pressing, primary fermentation, blending, tirage, secondary fermentation, riddling and disgorging. Grape temperature was mostly responsible for a significantly higher pH of Robertson (0 and 10oC) and lower pH (0oC) of Elgin post-tirage wines. Chardonnay base wines from both regions that were vinified from grapes at lower temperatures (0 and 10 o C) were richer in malic- and succinic acid, while Pinot noir wines from both regions were characterised by higher malic-, citric- and pyruvic acid. Pyruvic acid was only detected after the secondary fermentations in wines from both regions. To our knowledge, this study is the first to investigate the influence of grape temperature on the oenological and organic acid characteristics of MCC wines in different regions, and throughout different production stages.

Changes in the volatile profile of Pinot noir wines caused by Patagonian Lactobacillus plantarum and Oenococcus oeni strains

The ability of Patagonian L. plantarum and O. oeni strains to change the volatile profile of a sterile Pinot noir wine was studied through fermentation assays, at laboratory scale. Two strains of each LAB species were selected based on data regarding to their ability to survive in wine and to consume l-malic acid. Both O. oeni strains but only one L. plantarum (UNQLp 11) strain were able to remain viable, consuming l-malic acid through the fermentation assay with a concomitant increase of l-lactic acid. The volatile profile of Pinot noir wine, before and after LAB inoculation, was measured by using HS-SPME gas chromatography technique. This analysis showed that alcohols were the main volatile compounds after alcoholic fermentation and that after fermentation with the selected LAB strains, a decrease in the volatile alcohols concentration and an increase in the volatile esters concentration could be observed. The O. oeni UNQOe 73.2 strain produced the most notable change in the volatile profile, with the production of some important odorant esters at higher concentration, compared to O. oeni UNQOe 31b strain. Although, L. plantarum UNQLp 11 strain showed a better performance in the consumption of l-malic acid, this strain had a low capacity to modify the volatile compounds profile after incubation in red wine. The results found in the present work showed that different strains selected as potential malolactic starters could have different behavior when are incubated in real wine. Although L. plantarum UNQLp 11 strain showed a good consumption of l-malic acid, the O. oeni UNQOe 73.2 strain exhibited superior capacity to improve the flavor of wine due to its esterase activity that produce an increase of fruity and creamy odorants.

Chemical messages from an ancient buried bottle: metabolomics for wine archeochemistry

Restoration works in the old Clunisian Saint-Vivant monastery in Burgundy revealed an unidentified wine bottle (SV1) dating between 1772 and 1860. Chemical evidence for SV1 origin and nature are presented here using non-targeted Fourier Transform Ion Cyclotron Resonance Mass Spectrometry and Nuclear Magnetic Resonance analyses. The SV1 chemical diversity was compared to red wines (Pinot Noir) from the Romanée Saint Vivant appellation and from six different vintages spanning from 1915 to 2009. The close metabolomic signature between SV1 and Romanée Saint Vivant wines spoke in favor of a filiation between these wines, in particular considering the Pinot noir grape variety. A further statistical comparison with up to 77 Pinot noir wines from Burgundy and vintages from nearly all the 20th century, confirmed that SV1 must have been made more than one hundred years ago. The increasing number of detected high masses and of nitrogen containing compounds with the ageing of the wine was in accordance with known ageing mechanisms. Besides, resveratrol was shown here to be preserved for more than one hundred years in wine. For the first time, the age of an old unknown wine along with its grape variety have been assessed through non-targeted metabolomic analyses.

Gas chromatography and isotope ratio mass spectrometry of Pinot Noir wine volatile compounds (δ13C) and solid residues (δ13C, δ15N) for the reassessment of vineyard water-status

This paper describes a novel approach to reassess the water status in vineyards based on compound-specific isotope analysis (CSIA) of wine volatile organic compounds (δ13CVOC/VPDB) and bulk carbon and nitrogen isotopes, and the C/N molar ratios of the wine solid residues (δ13CSR/VPDB, δ15NSR/Air-N2). These analyses link gas chromatography/combustion and elemental analysis to isotope ratio mass spectrometry (GC/C/IRMS, EA/IRMS). Field-grown cultivars of Pinot Noir grapevines were exposed during six growing seasons (2009–2014) to controlled soil water availability, while maintaining identical the other environmental variables and agricultural techniques. Wines were produced from the grapes by the same oenological protocol. This permitted for the assessment of the effects in the biochemistry of wines solely induced by the changes in the plant-soil water status. This mimicked the more recurrent and prolonged periods of soil water deficiency due to climate changes. Water stress in grapevine was assessed by the measurement of the predawn leaf water potential (Ψpd) and the stable carbon isotope composition of the berry sugars during harvest (must sugars). For quantitation purposes and the normalization of the measured stable carbon isotope ratios of the VOCs, the wine samples were spiked with three standard compounds with known concentration and δ13CVPDB values. VOCs were extracted by liquid–liquid extraction and analyzed by gas chromatography/flame ionization detection (GC/FID), gas chromatography/mass spectrometry (GC/MS), and GC/C/IRMS. δ13C values were obtained for eighteen VOCs. The solid residues were obtained by freeze-drying wine aliquots and were analyzed for their C and N content and isotope composition by EA/IRMS. All the isotopic ratios (δ13CSR, δ15NSR, δ13CVOC) are highly correlated with the Ψpd values, indicating that the proposed gas chromatography and isotope ratio mass spectrometry approach is a useful tool to assess the changes in the water status of grapevine cultivars in different terroirs. The combined analytical approach was used for the first time to complement the assessment of soil water availability effects on the grapevine. The δ13C values of the volatile compounds helped confirm (or establish) their main source(s) and biosynthetic pathway(s). Importantly, we also show for the first time that the combination of C/N and δ15N values of freeze-dried wines have an unexplored potential for the study of nitrogen dynamics in soil/grape/wine systems.