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

Oxidative stability is a critical factor in maintaining wine quality during its shelf-life. SO₂ is commonly added to wine due to its strong antioxidant activity, although there is a general push to reduce SO₂ use in vinification.

Climate is a key parameter when the modulation of berry and subsequent wine composition is considered. Recent decades have already seen an increase in global surface temperatures

Il Barbera rappresenta sicuramente uno dei più importanti vitigni autoctoni del Piemonte occu­pando circa il 50% della superficie vitata regionale. Esso è ancora diffuso su un’area molto vasta, che si estende per oltre 200.000 ha, dando origine a diverse produzioni vinicole tutelate da denominazioni d’origine.

1,1,6-trimethyl-1,2-dihydronaphtelene (TDN) evokes the odor of “petrol” in wine, especially in the variety Riesling. Increasing UV-radiation due to climate change intensifies formation of carotenoids in the berry skins and an increase of TDN-precursors1. Exploring new viticultural and oenological strategies to limit TDN formation in the future requires precise knowledge of TDN thresholds in different matrices. Thresholds reported in the literature vary substantially between 2 µg/L up to 20 µg/L2,3,4 due to the use of different methods. As Riesling grapes are used for very different wine styles such as dry, sweet or sparkling wines, it is essential to study the impact of varying ethanol and carbonation levels.

The shelf life of wine is a major concern for the wine industry. This is particularly true for wines intended for long cellaring, which are supposed to reach their peak after an ageing period ranging from a few months to several years, or even decades. Low, controlled oxygen inputs through the closure system are generally necessary for the wine to evolve towards its optimum organoleptic characteristics. Our previous studies have already shown that the interface between the cork and the bottleneck plays a crucial role in the transfer of oxygen into the bottled wine.