Clone performance under different environmental conditions in California

To make some particular wine styles (e.g., Amarone), grapes are harvested and stored in dehydrating rooms before vinification, in a process called withering

Les composés actifs du vin ont, jusqu’ici, peu fait l’objet d’études sur le temps long. Le développement de l’œnologie, de l’analyse des vins et, de manière concomitante, l’essor des règlementations vinicoles au XXe siècle révèlent pourtant au grand jour le poids de ces composés et leurs évolutions. Dans cette communication, nous souhaitons montrer comment l’acidité volatile des vins,

Wine is a widely consumed alcoholic beverage with a high commercial value. More specifically, the worldwide consumption of rosé wine has increased by 20% since 2002[1]. But because of its high commercial value, it can become a subject of fraud, and authenticity control is necessarily required. More than one hundred polyphenols have been recently quantified in various rosé wines [2]. They are key components defining color, taste and quality of wines. Their amount and composition depend on many different factors such as grape variety, winemaking and age of the wine. In this study, the influence of geographic origin of some rosé French wines was investigated. An original and very fast UPLC-QTOF-MS method was developed and used to predict the geographic origin authenticity of rosé wines.

According to the Protected Designation of Origin (PDO), Cava is protected in the quality sparkling wines made by the traditional Champenoise method were the wine realize a second fermentation inside the own bottle1. Geographical and human peculiarities of each bottle are the main way for the final quality2. The aim of this study is to find correlations and which target compounds are the most representative of the quality of two different grape varieties, Pinot Noir and Xarel·lo. The quality of these two types of grapes is being studied for each variety by a previous classification of the vineyard made by the company who provided the samples (qualities A,B,C,D, being A the better one and D the worst one). The target compounds studied are organic acids and polyphenols. The methodology for the determination of organic acids is HPLC-UV/vis and for some of them the enzymatic methodology.

Ellagitannins are the main oak wood phenolic compounds that contribute to wine and spirits organoleptic quality (color, astringency, bitterness)(1-3). Given the lack of knowledge regarding their composition and evolution in spirits, the objectives were to follow their extraction kinetic in Cognac “eaux-de-vie” matured in barrel representing different toasting and to observe their evolution and structural modifications during aging. METHODS: Eight different toasting levels were used for studying the impact of the toasting on ellagitannins composition. Two verticals (1978-2018) of “eaux-de-vie” samples coming from two terroirs were analyzed in order to observe ellagitannins evolution during aging. The above analyses were conducted using HPLC-Triple Quadrupole mass spectrometer (4) and the unknown compounds were identified by UPLC-Q-TOF, purified by preparative HPLC prior to 1D/2D-NMR analysis.