Cartes thématiques: applications au vignoble champenois

The qualitative and quantitative distribution of the phenolic compounds in red wines depends on cultivars features, on grapes maturation state, on grapes processing technology including must obtention, as well as on maceration-fermentation method (Margheri, 1981). The last two factors are responsible for the different phenolic composition of the wines produced from the same cultivar.

The professional winegrower usually selects the harvest date considering several elements, such as the vine stem and berry colour, the flavour, appearance and grain elasticity. Nowadays these elements have turned old fashioned.

The aim of this study is to evaluate the role of pH on both the acetaldehyde chemistry and wine phenolics evolution over the aging period. In addition, the effect of both an early and late acidification was evaluated

Two winemaking processes for Pinot blanc were investigated following the chemical and sensory profiles for 12 months, aiming at: i) determining the chemical and sensory profiles

Wine color is one of the main organoleptic characteristics influencing its quality. It is of especial interest in red vinifications due to the economic resources that wineries have to invest for the extraction of the phenolic compounds responsible of wine color, compounds that are mainly located inside the skin cell vacuoles. Moreover, these phenolic compounds not only influence color but also other organoleptic properties such as body, mouthfeel, astringency and flavour. The transference of phenolic compounds from grapes to must during vinification is closely related with the type of grapes and the winemaking technique.