Caratterizzazione delle produzioni vitivinicole dell’ area del Barolo: un’esperienza pluridisciplinare triennale (5)

Pinot noir has its historical roots in Burgundy and is generally considered as an endemic vine variety which means that its adaptation is very specific to this environment

A total of 52 volatile compounds were measured in varietal Cabernet Sauvignon wines from four sites in Santa Catarina State (Brazil), over two consecutive vintages (2004 and 2005).

Different from wild species in arid and semiarid conditions, cultivated species are very sensitive to drought and, beyond some stress thresholds, food production is not possible

The chemical mechanisms involved in oxidation/reduction potential of wine during winemaking and aging are affecting its color, aroma and taste. Chemical oxidation is one of the major causes of development of off-flavors during ageing1. Thus, the chemical changes in wine during storage should be controlled to ensure the sensory quality of the product and avoid consumer rejection that will compromise the economic value of the product. The 1-hydroxyethyl radical has been recognized as the key radical intermediate in the oxidative reactions in wine2. Based on the kinetic study of POBN-1-hydroxyethyl spin adduct formation in wines initiated via the Fenton reaction, a novel tool was recently developed in our laboratory to quantify the resistance of wines against oxidation3.

The peppery attribute is often used to describe the aroma of Syrah wines. Rotundone was identified as the main aroma compound responsible for these notes. A significant percentage of anosmic respondents to this molecule was reported in previous studies. However, in most cases, these anosmic respondents, formally tested through three-alternative forced choice (3AFC), frequently declare being able to perceive peppery notes in wines. The main objective of this study was to investigate how anosmic French producers from two different regions conceptualize the peppery notes in Syrah red wines, and how they link it to production practices in comparison with non-anosmic producers.