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

Wine lees represent an abundant yet largely undervalorised by-product of the winemaking industry.

Wine aroma analysis can be done by sensorial or instrumental analysis, the latter involving several me-thodologies based on olfactometric detection, electronic noses or gas chromatography. Gas Chromatography has been widely used for the study of the volatile composition of wines and depending on the detection system coupled to the chromatographic system, quantification and identification of individual compounds can be achieved.

Glutathione is a tripeptide that is mainly found in reduced form in grapes. It generates during the maturation of the grape, increasing significantly after veraison [1].

This study was performed on Chasselas wine to assess the impact of exposure to wine light according to several glass color of bottles. The aim was to highlight any differences whether from an organoleptic or analytical point of view depending on the color. For this, four different shades were compared, dead leaf, green, cinnamon and transparent. A control, not treated with light, was also included in the study…

A two-bite compression test was applied on Cabernet franc grapes during two harvest seasons. The evolution of the texture parameters from véraison to harvest was studied and a new mechanical ripeness notion was introduced.