Les sols du cru de Bonnezeaux, Thouarcé, Anjou, France

Context and purpose of the study. The breeding of PIWI varieties has a long tradition in the Czech Republic. In the last two years, 9 new PIWI varieties have been registered.

Enzymatic browning of grape must remains a major issue in winemaking, especially when grapes are affected by grey rot.

Under standard champagne tasting conditions, the complex interplay between the level of dissolved CO2 found in champagne, its temperature, the glass shape, and the bubbling rate, definitely impacts champagne tasting by modifying the neuro-physico-chemical mechanisms responsible for aroma release and flavor perception. Based on theoretical principles combining heterogeneous bubble nucleation, ascending bubble dynamics and mass transfer equations, a global model is proposed (depending on various parameters of both the wine and the glass itself), which quantitatively provides the progressive losses of dissolved CO2 from laser-etched champagne glasses.

‘Tempranillo Tinto’ is one of the most relevant grapevine cultivars worldwide. Despite its early ripening and relatively short vegetative cycle, which may not be ideal for high-quality grape and wine production in warming conditions, its long-standing cultivation has led to an intense multiplication by cuttings, which originated the high level of clonal variation currently available. Now, this intra-varietal diversity provides an interesting opportunity for cultivar improvement by identifying genotypes with better adaptation potential.

The concept of terroir is well established in the ‘old world’ wine industry but its use is still relatively new in New Zealand. Marlborough Sauvignon blanc has become a benchmark