Sousa, L.Moreira, N.Queiroz, J.Oliveira, M.B.Santos, C.Oliveira, C.Ferreira, A. C. SilvaPinho, P. Guedes de2012-01-192012-01-192011SOUSA, L… [et al.] - Aroma precursors of grapes: contribution of variety and vineyard traning system to port wine aroma. In World Congress of Vine and Wine, 34th, Porto, Portugal, 20-28 Junho 2011 - Proceedings of the 34th World Congress of Vine and Wine. Porto: Um Porto para o Mundo- Associação para o Congresso OIV, 2011. ISBN 978-989-20-2449-3. 9p.9789892024493http://hdl.handle.net/10400.14/7518In order to evaluate the influence of the vine training system in the composition in terpenes, norisoprenoids and their precursors (carotenoids and glycosidic molecules), these compounds were quantified in grapes and Port wines belonging to two varieties: Touriga Nacional and Touriga Franca from Douro Region. The double cordon LYS 2/3 system was compared with the traditional method, the vertical shoot positioning VSP system. Touriga Nacional grapes and wines have higher contents in carotenoids, free and glycosylated fractions of terpenic and norisoprenoids compounds than Touriga Franca. In general, LYS 2/3 training system produced grapes and wines with high content in glycosylated fractions of terpenes and nor-isoprenoids, being more appropriate to the production of Port wines, which are submitted to an aging process.engconference object