The study was conducted in a vineyard at two different sites, each with a different soil type and vegetation index. The effects of irrigation water savings by partial root zone drying (PRD) irrigation, shading or mulching on physiology, growth, yield, and wine quality of 'Syrah' grapevine (Vitis vinifera L.) was investigated. The piñon–barley malt blend prototype stood out for its low level of carbohydrates, high potassium content and banana and clove aromas. Overall acceptability by a consumer acceptance panel (21 consumers) rated the 100% piñon and the piñon–barley malt blend 5/9 and 7/9, respectively. Prototypes generated based on 93% piñon and 7% oat (enzymatic treatment of α-amylase, glucoamylase, protease and β-glucanase), as well as 50% piñon and 50% barley (no external enzymatic treatment), were evaluated. This study evaluated the feasibility of using 100% piñon, or as a blend with barley malt, to produce a beer-like beverage, while also evaluating consumer acceptance of the beverage’s piñon characteristics. Engineering a process to add value to piñon has the potential to positively impact local indigenous communities with very little ecological impact because it is routinely harvested in the wild. The seed from the Araucaria araucana (in Spanish, piñon) tree, native to Chile and Argentina, is sold mainly as raw seed. The Y-trellis system can be an alternative for high-altitude regions of Southern Brazil. The aromatic profile and phenolic composition of the wines are affected by the training systems, being related to the variables ethyl acetate, isoamyl acetate, 3-methyl-1-butanol, propanoic acid, and gallic acid in the Y-trellis, and to 1-hexanol, isovaleric acid, caprylic acid, capric acid, and catechin in VSP. There is no effect of the training system on the wine chemical variables pH, total acidity, color, and total polyphenols. Sixty kilograms of grapes were harvested from each training system to make the wines, which were evaluated as to their chemical and phenolic composition and aromatic profile. The treatments consisted of the training systems: Y-trellis and VSP pruned in spur cordon. The experiment was conducted during the 2015 vintage in a commercial vineyard located in the municipality of São Joaquim. The objective of this work was to compare the effect of the Y-trellis and vertical shoot position trellis (VSP) training systems on the physicochemical composition and aromatic profile of 'Sauvignon Blanc' (Vitis vinifera) wines in a high-altitude region of the state of Santa Catarina, Southern Brazil.

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