Observatoire Grenache en Vallée du Rhône: incidence du terroir sur certains précurseurs d’arômes et substances volatiles

The aim of this work is to determine the influence of viticultural and oenological factors to the aromatic potential of white wines from Colombard variety in the south west of France Gascony vineyard.

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.

Phenolic compounds have been the focus of a lot of research in recent years for their important contribution to sensory characteristics of wine, their beneficial health effects, as well as the possibility they offer of characterising wines. In this contribution, a method is developed that allows the direct injection of wine samples followed by liquid

Managing extraction of tannins and green aroma compounds attributed from methoxypyrazines in winemaking is crucial for producing high quality Pinot noir wine. This study1 investigated the impact of leaf removal on concentrations of anthocyanins, tannins, and methoxypyrazines in Pinot noir grapes and resultant wines.

Organic wines, although resulting from a production method based on the non-use of synthetic phytosanitary products, are not always free of residues. These residues can result from cross-contamination during production in the field or in the cellar, during the production or aging of the wine. In recent years, with the improvement of analysis techniques, a molecule, phosphonic acid, the main metabolite of fosetyl-al (banned in organic farming) is regularly quantified in organic wines and its origin is not clearly identified.