Variety “Rebula” (Vitis vinifera L.) determines the terroir Goriška brda “Collio” in Slovenia

L’Oltrepò Pavese est une zone de collines de la Lombardie, région située au nord de l’Italie avec un vignoble qui s’étend sur près de 15 000 ha. Cette zone représente la plus grande aire de production de la région et une des A.O.C. les plus étendues de tout le pays. Les cépages les plus cultivés, même historiquement, sont autochtones : la Barbera et la Croatina utilisés pour la production de vin rouge «Oltrepò» et le Pinot noir pour la production de vins mousseux. Pour le zonage viticole de cette A.O.C., il a été pris en considération: le climat, les sols, les caractéristiques viti-vinicoles.

San Joaquin Valley accounts for 68% of Pinot gris acreage and produces 83% of Pinot gris wine in California. Strong demand for Pinot gris has prompted growers to restrict the nonbearing period

The aim of the present work was to investigate Sauternes wines aromas. The flavor profiles of two wines (vintages 2002 and 2003) were investigated. Key-odorants have been determined by AEDA applied to Amberlite XAD-2 resin extracts. Various complementary techniques were used to identify the compounds (pHMB extraction, chemical synthesis of non-commercial standards, co-injections on two capillary columns, odor description at the sniffing port, GC-MS and GC-PFPD).

A part, at least, of the fruity aroma of red wines is the consequence of perceptive interactions between various aromatic compounds, particularly ethyl esters and acetates, which may contribute to the perception of fruity aromas, specifically thanks to synergistic effects.1,2 The question of the indirect impact of non-fruity compounds on this particular aromatic expression has not yet been widely investigated. Among these compounds higher alcohols (HA) represent the main group, from a quantitative standpoint, of volatiles in many alcoholic beverages. Moreover, some bibliographic data suggested their contribution to the aromatic complexity by either increasing or masking flavors of wine, depending of their concentrations.

The quality of any alcoholic beverage depends on many parameters, such as cultivars, harvesting time, fermentation, distillation technology used, quality and type of wooden barrels (in case of matured drinks), etc.; however, the most important factor in their classification is content of volatile compounds.