La région viticole Cotnari (Roumanie) et ses vins dans l’ensemble des grandes régions viticoles européennes

During the year 2009 we have studied the phenology and grape composition of Mencía cultivar in seven different situations (orientation and altitude) for Amandi subzone

Wine lees are the sediment that settles at the bottom of wine barrels, tanks, or bottles during the winemaking process and represent the second most significant by-product of wineries.

Aim: The eastern foot of Helan Mountain, Ningxia, China is one of the most important wine production regions in China and grape cultivation has spread in several sub-regions with different soils and cultivars. Large diversity in wine aromas have been observed at Ningxia region but which terroir factors drive those diversity in aromas remain to uncover. This study aims to investigate the impacts of grape varieties and soil chemical properties on wine aromas at Ningxia, in order to characterize the aromatic typicality of Ningxia wines and provide foundation for developing a ‘Protected Designation of Origin’ system. 

The sensory properties of a wine depends on its colours, aromas and flavors. Regarding red wines, the gustatory part consists of the acid, bitter and sweet tastes

Major and trace elements are essential for the development of grapes used for the wine. They are primarily originating from the soil. Some elements are also seldomly added during the wine making process. Therefore, the largest spectrum of major, trace and ultra-trace elements in the final wine product is a good signature of its geographical origin. In the frame of the European tracewindu, we have developed a very original multi-isotopic dilution method using triple quadrupole icp/ms.