Effects of soil water content and environmental conditions on vine water status and gas exchange of Vitis vinifera L. cv. chardonnay

The first South African wine was made by Jan van Riebeeck on the second of February 1659. His initial determination to produce wine at the Cape refreshment station was continued by other governors

Varietal Riesling aroma relies strongly on the formation and liberation of bound aroma compounds. Floral monoterpenes, green C6-alcohols, fruity C13-norisoprenoids and spicy volatile phenols are predominantly bound to disaccharides, which are produced and stored in the grape berry during berry maturation. Grape processing aims to extract maximum amount of the precursors from the berry skin to increase the potential for a strong varietal aroma in the wine. Subsequent yeast selection plays an important part in this process.

Light exposure is one of the major factors affecting the sensory quality of rosé wines and resulting in the light-struck fault.

Brettanomyces yeast can negatively impact the quality and stability of wines, posing a significant challenge to winemakers. [1] This study aims to develop novel management practices to limit Brettanomyces impact on wines by evaluating the effectiveness of electrodialysis (ED) technology in removing magnesium (Mg2+) from wine to prevent the development of Brettanomyces yeast. The ED technique utilizes charged membranes to extract ions from the wine, and it is considered an alternative to cold stabilization that requires less energy. [2]

Traceability of wine is today a consumer demand and a scientific challenge. The methods of analysis must be able to control three fundamental parameters: the geographical origin, the grape varieties, and the vintage.