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

Context and purpose of the study. `Grüner Veltliner´ is the most important Austrian white quality wine variety, which is mainly used to produce primary fruity wines.

English version: Result of their history, some famous French wine countries such as Burgundy, Bordeaux or Alsace, have a hierarchical organization of their Appellations of Controlled Origin (AOC): AOC regional, communal, Premier Cru, Grand Cru.

Visual clarity in wines is crucial for commercial purposes [1]. Potential protein haze in white wines remains a constant concern in wineries, commonly addressed using bentonite [2].

Champagne wines are produced via a two-step process: the first is an initial alcoholic fermentation of grape must that produces a still base wine, followed by a second fermentation in bottle – the prise de mousse – that produces the effervescence. This appellation produces non-vintage sparkling wines composed of still base wines assembled from different vintages, varieties, and regions. These base wines, or “reserve wines,” are typically conserved on their fine lies and used to compensate for quality variance between vintages (1). Continuously blending small amounts of these reserve wines into newer ones also facilitates preserving the producer’s “house style.”

The aim was to study the impact of structural features in the polysaccharide moiety of mannoproteins on their interaction with polyphenols and the formation of colloidal aggregates.