Techniques of delimitation in France

Les effets du sol et du climat sur le style de vin ont été évalués pour des vignes irriguées à deux endroits différents de la vallée de la Breede, en Afrique du Sud. L’un des 2 endroits est cependant plus froid que l’autre, principalement en raison de températures nocturnes plus basses.

The interactions among aromatic compounds and proteins is an important issue for the quality of foods and beverages. In wine, the loss of flavor after vinification is associated to bentonite treatment and this effect can be the result of the removal of aroma compounds which are bound wine proteins. This phenomenon was recently demonstrated for long chain fatty acids and their ethyl esters (1). Since these latter compounds are spectroscopically silent, their association with proteins is not easy to measure.

Over the past two years, the AWRI has received 69 wine samples suspected of being affected by mousy off-flavour. The character has been mostly observed in white wines.

It is well known that high oxygen levels and high ageing temperatures are detrimental to white wine’s composition and ageing capacity. However, these results, though valuable

Happens too often in scientific papers to find the same harvesting period of a cultivar, although the used treatment influence a maturity curve of investigated thesis.
This inevitably leads to wrong conclusions when comparing the treatment effects, since obtained on maturity stages more or less far from those technologically correct.