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

The Maillard reaction (MR) is a non-enzymatic reaction between reducing sugars and amino acids, resulting in the production of volatile and flavour-active compounds.

The Casablanca Valley (CV) has a complex topography and is located near the Pacific Ocean. These factors generate important climatic differences in relation to other wine producing zones of Central Chile.

For coopers, toasting process is considered as a crucial step in barrel production where oak wood develops several specific aromatic nuances released to the wine during its maturation

Annually, around 31.95 million tonnes of grapevine prunings are produced worldwide as agricultural waste.

For characterization, sensory designing and authentication rapid analytical technologies have become available. Some, like Proton Transfer Reaction Mass Spectrometry allow a rapid spectrum of the volatile compounds of wines. Combined with chemometrics wines can be characterized. The same approach can be used to calculate the results of virtual mixtures and allow formulation of constant quality blends. Other new techniques and portable devices based on spectroscopy allow measurements on production sites and in grocery stores, even for the smart consumer. We will present some examples of the application of these techniques for authentication of wines, both in the laboratory and on site.