Climatic zoning of the Ibero-American viticultural regions

 The manipulation of the genetic basis controlling grapevine adaptation and phenotypic plasticity can be performed either by classical genetics or biotechnologies.

Bushfires are a common occurrence throughout Australia and their incidence is predicted to both rise and increase in severity due to climate change. Many of these bushfires occur in areas close to wine regions, which receive different levels of exposure to smoke. Wine produced from smoke-affected grapes are characterised by unpalatable smoky aromas such as “burning rubber”, “smoked meats” and “burnt wood”. These smoke tainted wines are unprofitable and result in significant financial losses for winegrowers.

Analysis of phenolic compounds typically involve spectrophotometric methods as well as liquid chromatography combined with DAD, fluorimetric, or MS detection. However, the complexity of wine phenolic composition generated, in recent years, attention towards other analytical approaches, including those allowing rapid and inexpensive operations. Voltametric AIM Oxidation of white wine phenolics occurs at different stages during winemaking and storage and can have important implications for wine sensory quality. Phenolic compounds, in particular those with a ortho-diphenol moiety, are main target of oxidation in wine. Strategies for the methods are particularly suited for the analysis of oxidizable compounds such as phenolics. The redox-active species can be oxidized and reduced at the electrode, therefore, applications of electrochemistry have been developed both to quantify such species, and to probe wine maturation processes.3 The project on the diversity of Italian wines aims at collecting and analysing large-scale compositional dataset related to Italian white wines.

Cu organic acid complexes efficiently bind hydrogen sulfide in wine and therefore prevent its accumulation and subsequent reductive off-flavour [1]. This fraction of Cu can also bind methanethiol

The study described the effect of sensory analysis on commercial ‘Sauvignon blanc’ vineyards within the Stellenbosch Wine of Origin District. The sensorial evaluation of the berries was able to give a description of each parcel type and relate it to the cultural practices.