The Australian geographical indication process

Pressing has a relevant impact on the characteristics of the must and subsequently on white wines produced [1]. Therefore, the adequate management of pressing can lead to the desired extraction of phenols and other grape compounds (i.e. Organic acids), aromas and their precursors, allowing the production of balanced wines [2]. This aspect is especially important to sparkling wine where the acidity and pH, and the content of phenols affect its longevity and the expected sensory character.

In recent years, numerous studies have been carried out at the OIV on oenological tannins, both with regard to oenological properties and methods of characterization. The results of these recent studies have led to the revision of the general monograph and the drafting of four new monographs, one for each of the four chemical classes into which the tannins have been grouped: ellagitannins, gallotannins, procyanidins/prodelphinidins, profisetinidins/prorobinetinins.

La maîtrise de la typicité du vin s’élabore au niveau local ou communal d’une exploitation viticole et/ou d’une cave, unité de vinification. La cave coopérative de Saint-Hilaire­-d’Ozilhan (AOC Côtes-du-Rhône), dont le territoire communal s’étend sur une superficie de 1 670 ha, couvre près de 310 ha cultivés en vigne. Elle réalise des vinifications «au terroir», en utilisant des regroupements d’unités de sol en 9 unités de terroir potentiellement viticoles, définies en s’appuyant sur la parenté des substrats. Diverses sélections d’une même unité peuvent aboutir aussi à des vins différents, ce qui suggère une hétérogénéité spatiale de certaines unités définies.

Fumaric acid has been approved by the OIV in 2021 for its application on wine to control the growth and activity of lactic acid bacteria. Fumaric acid is currently being evaluated by the OIV as an acidifier of must and wine. Investigations during the 2023 vintage provided further information on its use on must or during AF, thus completing information provided during the previous vintage.

Non-Saccharomyces starter cultures became increasingly popular over the years because of their potential to produce more distinctive and unique wines. The major benefit of the use of Lachancea thermotolerans as a fermentation starter is its ability to produce relevant amounts of lactic acid and reduce alcoholic strength, making it valuable for mitigating negative impacts of climate change on grapes and wine quality. Besides, like any other non-Saccharomyces yeast, L. thermotolerans can significantly affect a whole range of other physico-chemical wine parameters.