Estudio de la adaptación y del comportamiento productivo y enológico de variedades blancas foráneas en la zona vitícola del Penedés

When sparkling wine is served, the first attribute perceived is foam1. Bentonite is usually added to wine in order to cause particle flocculation

Une démarche de cartographie des sols a été engagée en 2009 par l’interprofession des vins du Beaujolais à l’initiative des professionnels de la région. A fin 2015

Sauvignon blanc was first planted in Marlborough, New Zealand in the mid-1970s. Since that time, Marlborough has gained an international reputation by producing the definitive wine style of that grape variety.

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Champagne or sparkling wines elaborated through the same traditional method, which consists in two major yeast-fermented steps, typically hold about 10 to 12 g/L of dissolved CO2 after the second fermentation in a closed bottle. Hundreds of molecules and macromolecules originating from grape and yeast cohabit with dissolved CO2; they are essential compounds contributing to many organoleptic characteristics (effervescence, foam, aroma, taste, colour…). Indeed, the second alcoholic fermentation and the maturation on lees (which may last from 12 months up to several years) both induce various quantitative and qualitative changes in the wine through the action of yeast, as listed hereafter: development of aromas during aging on lees, release of nitrogen compounds during autolysis and release of macromolecules (polysaccharides, lipids, nucleic acids) in wine.