Zoning of viticulture in Yugoslavia

Climate change has had a global impact on grape production, and as a result, developing table grape varieties that can withstand climate-related threats has become a significant goal. However, it is equally important to ensure that these new grape varieties meet the preferences of consumers. To achieve this goal, a procedure has been developed that combines sensory analysis with spectroscopic data collected in the NIR region. Each sample was analyzed using both traditional analytical techniques and non-destructive NIR spectroscopy.

Saccharomyces uvarum has interesting properties that can be exploited for the production of fermented beverages. Particularly, the cryotolerance and capacity to produce high amounts of volatile compounds offers new opportunities for the wine industry.

One of the major issues for the wine sector is the impact of climate change linked to the increasing temperatures which affects physicochemical parameters of the grape varieties planted in Bordeaux vineyard and consequently, the quality of wine. In some varietals, the attenuation of their fresh fruity character is accompanied by the accentuation of dried-fruit notes [1]. As a new adaptive strategy on climate change, some winegrowers have initiated changes in the Bordeaux blend of vine varieties [2]. This study intends to explore the fruitiness in wines produced from grape varieties adapted to the future climate of Bordeaux. 10 commercial single–varietal wines from 2018 vintage made from the main grape varieties in the Bordeaux region (Cabernet franc, Cabernet-Sauvignon and Merlot) as well as from indigenous grape varieties from the Mediterranean basin, such as Cyprus (Yiannoudin), France (Syrah), Greece (Agiorgitiko and Xinomavro), Portugal (Touriga Nacional) and Spain (Garnacha and Tempranillo), were selected among 19 samples using sensory descriptive analyses. Both sensory and instrumental analyses were coupled, to investigate their fruity aroma expression. For sensory analysis, samples were prepared from wine, using a semi preparative HPLC method which preserves wine aroma and isolates fruity characteristics in 25 specific fractions [3,4]. Fractions of interest with intense fruity aromas were sensorially selected for each wine by a trained panel and mixed with ethanol and microfiltered water to obtain fruity aromatic reconstitutions (FAR) [5]. A free sorting task was applied to categorize FAR according to their similarities or dissimilarities, and different clusters were highlighted. Instrumental analysis of the different FAR and wines demonstrated variations in their molecular composition. Results obtained from sensory and gas chromatography analysis enrich the knowledge of the fruity expression of red wines from “new” grape varieties opening up new perspectives in wine technology, including blending, thus providing new tools for producers.

AIM:Valpolicella is a wine region located in Italy north-east, famous for the production of dry and sweet red wines from withered grapes, including Amarone and Recioto. The aim of this study is to understand the influence of the withering process on Corvina and Corvinone wines aroma profiles. METHODS:Wines were produced with a standard red wine winemaking protocol with Corvina and Corvinone grapes from different Valpolicella vineyards and vintages. In consideration of the local traditional practice of post-harvest withering of the grapes, wines from each vineyard were obtained from either fresh and withered grapes. Wines were analysed by Solid Phase Extraction and Solid Phase Micro Extraction gas chromatography coupled to mass spectrometry.

Wine acidity is a parameter of great importance that influences different quality factors of the product such as biological stability or organoleptic characteristics. In the current context of climate change, which gives rise to wines with higher levels of ethanol and lower acidity, the biological acidification with yeast species such as Lachancea thermotolerans could be a solution.
In this work, the effect of the inoculation of different L. thermotolerans on the acidity of wine was studied.