Comportement du cépage Mourvèdre dans l’aire d’Appellation d’Origine Contrôlée de Bandol

In viticulture, the concept of terroir is often used to enlighten the environmental-based typicity of grapevines grown in a local area however its scientific basis remains under debate. Grape polyphenols as key player of the plant defense system enables adaptation to environmental changes and so far, form a unique metabolic component to investigate the terroir influence.

This paper presents a review of wine regions in the Pacific Northwest (PNW) of North America. The PNW consists of the states of Oregon, Washington and Idaho and the province of British Columbia.

The valley of Caravelí (Peru) received the first vine plants in colonial times and the tradition of cultivation is maintained thanks to its terroir and artisanal techniques.

The influence of dipping pretreatments on drying of ‘Pedro Ximenez’ grapes, destined to the elaboration of sweet wines, in chamber at controlled temperature, has been studied. Changes in color and phenolic composition of raisins produced were observed during the process of raisining.

The mouthfeel of wine is one of the most important aspects of the organoleptic experience of tasting wine. In wine a great deal is known about certain compositional components and how they impact mouthfeel perception, such as phenolics. But there are other components where little is understood, such as oligosaccharides. Saccharides in general are found in very low concentrations with wine, especially compared to conventional foods. There is very little information about how oligosaccharides influence the mouthfeel perception of wine.