Marketing terroir wines

Climate influences viticulture and wine production at various scales with the majority of attention given to regional characteristics that define the general varieties that can be grown and the wine styles that can be produced.

Oak wood selection and maturation are essential steps in the course of barrel fabrication. Given the existence of many factors involved in the choice of raw material and in natural seasoning of oak wood, it is very difficult to determine the real impact of seasoning and selection factors on oak wood composition. A sampling was done to study the evolution of oak wood chemical composition during four seasoning steps: non matured, 12 months, 18 months and 24 months. For this sampling, three selection factors were taken into account: age, grain type and the Polyphenolic Index measured by Oakscan®. Besides extractables
(~10%), three polymers constitute the main part of oak wood: cellulose, hemicelluloses and lignins.

Kékfrankos (Vitis vinifera L.) grapevines grafted on Teleki-Kober 5BB rootstock were submitted to water deficit under greenhouse conditions.

This study aims to investigate the effects of different conditions of grape processing or fermentation on the aroma profile of New Zealand white wines.

Many volatile compounds of different chemical/biochemical origin contribute to wine aroma. Certain key ‘varietal’ aroma compounds such as methoxypyrazines are formed in the grape and appear to be only scarcely influenced by fermentation.