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

Alcoholic fermentation is an anaerobic biochemical process of oxidation-reduction in which carbohydrates are metabolized by the action of yeast enzymes in major products

The wine aroma is constituted by hundred of volatile chemical compounds that depend on many viticultural and oenological factors.

Agiorgitiko (Vitis vinifera L. cv.) is the most widely cultivated indigenous red grape variety in Greece, known for the production of Protected Designation of Origin Nemea wines.

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).

Nowadays there are many challenges facing both winegrowers and workers, in other agricultural practices, related to the growing demand for food products, the safety and quality of these products, and the preservation of the environment…