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

The use of oenological additives is becoming a common practice due to the technological and sensory properties they provide to the wines. However, the number of studies focused on the impact that these additives might induce on wine flavor perception during wine tasting is still quite scarce. The aim of this work was to evaluate the effect of three different types of common oenological additives: two oenotannins (ellagitannin and gallotannin) and a commercial preparation of yeast mannoproteins on the long-lasting flavor perception (aroma and astringency).

La comarca Tacoronte-Acentejo, con una extensión cultivada de 2.422 has. concentra un 20% de los viñedos de Canarias.

Eugenol has been identified as a quality marker in armagnac white spirits. In particular, those produced from the Baco blanc variety, the only hybrid variety authorised in a French PDO, bred since 1898 from noah (vitis labrusca x v.riparia) and folle blanche (v. Vinifera). The varietal compound of Baco blanc, eugenol has many original properties.

Cell death in Vitis vinifera L. berries late in ripening and berry shrinkage (loss of mass) can decrease yield and reduce grape quality in cultivars such as Cabernet Sauvignon

AIM: Organic production of wine in the past years has known an important augmentation. This type of cultivation practice switches synthetic phytosanitary product for copper-based protection as fungicide.