Techniques of delimitation in France

The market of non-alcoholic wine has notably increased in recent years, driven by growing health awareness and regulatory trends aimed at reducing alcohol consumption.

The wine industry widely recognizes that early-harvested grapes or those with uneven ripeness at harvest can produce wines with an “unripe fruit” mouthfeel [1,2]. Despite this, it is still unknown which compounds cause these sensory flaws or the most effective winemaking techniques to address them.

When talking about terroir, scientists and lay wine tasters, very much including wine journalists and wine growers, too often talk past one another.

In 2020, 12% of all bottled German wines were aromatized, which may increase further due to rising popularity of dealcoholized wines. As sealing polymers of a bottling line absorb aroma compounds and may release them into regular wines in the next filling¹, this unintentional carry-over bears the risk to violate the legal ban of any aromatization of regular wine. However, following EU legislation, German food control authorities accept a technical unavoidable transfer of aroma compounds, if this is of no sensory significance.

In viticulture, microbial communities – particularly fungi – play a vital role in plant health, disease management, and grape quality.