Landscape marketing and landscape reality: what is the relationship? The case of the Loire Valley vineyards

In classic red wine-making process, grapes are usually destemmed between harvest and the filling of the vat. However, some winemakers choose to let all or a part of the stems in contact with the juice during vatting, this is called whole bunch vinification. For instance, this practice is traditionally used in some French wine regions, notably in Burgundy, Beaujolais and the Rhone Valley. The choice to keep this part of the grape is likely to affect the sensory properties of wine, as its gustatory perception1,2.

For the chemical characterization of Aszu wines from Tokaj region our aim is to develop a biochemical method which is related to Botrytis cinerea.

AIM Aiming to explore the possibility of shortening red winemaking maceration times (1,2), this study presents the effect of the application of high-power ultrasounds to crushed grapes, at winery-scale, on the content of varietal volatile compounds (free and glycosidically-bound) in musts and on the overall aroma of wines.

La conoscenza dell’interazione genotipo x ambiente e pertanto della caratterizzazione territoriale è di prioritaria importanza nella valutazione dei siti. Grazie alla combinazione di dati GIS

For many years, enological research has developed commercial formulates of yeast derivatives as stabilizing agents and technological adjuvants in winemaking. These products are obtained from yeast by autolytic, plasmolytic, or hydrolytic processes that liberate many macromolecules from the yeast cell, principally polysaccharides and oligosaccharides and most specifically mannoproteins that are well known for their ability to improve tartaric stability and to reduce the occurrence of protein hazes (Ángeles Pozo-Bayón et al., 2009; Charpentier & Feuillat, 1992; Morata et al., 2018; Palomero et al., 2009).