Antociani ed acidi cinnamici per la caratterizzazione di vitigni in zone diverse della Toscana

In this video recording of the IVES science meeting 2021, Sophie Tempère (Institut des Sciences de la Vigne et du Vin – ISVV, Université de Bordeaux) speaks about the recovery of olfactory capacity following a COVID-19 infection. This presentation is based on an original article accessible for free on IVES Technical Reviews.

Laboratório de Análisis del Aroma y Enologia (LAAE). Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, 50009, Zaragoza, Spain, During alcoholic fermentation, fusel (or Strecker) aldehydes are intermediates in the amino acid catabolism to form fusel alcohols following the Ehrlich Pathway (1). One of the main enzymes involved in this pathway is Alcohol Dehydrogenase (ADH), whose activity is highly strain dependent and determines the rate of conversion of aldehydes into fusel alcohols (2). This enzyme has a Zn2+ catalytic binding site, which suggests that the must Zn2+ levels will most likely influence the rate of reduction of aldehydes into alcohols. On the other hand, SO2 is commonly used in winemaking for its antiseptic and antioxidant properties.

In this video recording of the IVES science meeting 2025, Jordi Ballester (Centre des sciences du goût et de l’alimentation, CNRS, INRAE, Institut Agro, Université Bourgogne-Franche-Comté, Dijon, France) and María-Pilar Sáenz-Navajas (Instituto de Ciencias de la Vid y el Vino (ICVV) (CSIC-UR-GR), La Rioja, Spain) speak about the concept of natural wine. This presentation is based on an original article accessible for free on OENO One.

The climatic component is one of the elements of the zoning of viticultural potential, alongside the geological and pedological components (Morlat, 1989; Lebon et al , 1993). Many climatic indices have thus been defined to estimate the potential for wine production at the scale of a region or a country (Carbonneau et al ., 1992). The main climatic variables used are temperature and radiation. We note in particular the indices of Branas, Huglin and Ribereau-Gayon (Huglin, 1986). However, few studies have been undertaken on the spatial variability of microclimatic conditions at the scale of a vineyard, a valley, or even a municipality.

In recent years, a pool of terpenoids possibly implicated in minty odours and in the appreciable refreshing sensation, has been identified in long aged red Bordeaux wines (Lisanti et al., 2021, Picard et al., 2016; Picard et al., 2017). These compounds were found to play a key role in the so-called “ageing bouquet”, that can be defined as “the homogeneous, harmonious flavour resulting from the complex transformation process in wine during bottle storage” (Picard et al., 2015). Moreover the minty-fresh sensory dimension in fine aged red wines plays an important role in typicity judgement by wine professionals (Picard et al., 2015).