A climatic characterisation of the sub-Appellations in the Niagara Peninsula wine region

Tannin composition is an important attribute in red wine quality, and it is therefore critical to understand the factors influencing tannin extraction during alcoholic fermentation. Tannins contribute to the mouthfeel of wines, but they also form pigmented polymers...

Grapevine phylloxera (Daktulosphaira vitifoliae Fitch), controlled by grafting, has re-emerged due to climate change, with shorter hibernation phases, earlier hatching and migrating of hibernales towards the leaves of the vines, and increased reproduction cycles within one season.

Wine yeast strains Saccharomyces ellipsoideus have important applications in food industry and in this regard is sought isolation as pure cultures and selecting those strains, which in laboratory investigations which have great biotechnological properties This study was intended as the ratio of live cells and autolysates cells also the influence of culture medium on this report. Yeasts selected for this study were isolated from industrial strains of indigenous grape varieties, namely: Feteasca Royal (FR) Feteasca White (FA), black Feteasca (FN), Romanian Tamaioasa (TR), Babeasca Black (BN) and Cotnari Grasa (GC).

PAs are compartmentalised within the grape berry, and differ in their composition and degree of extractability. Within each compartment, the CWM limits PA extraction firstly by its degree of permeability and secondly its ability to complex with PA molecules.

The classification of enological tannins has gained importance following the OIV’s requirement to include their botanical origin on product labels (OIV-OENO 624-2022).