Incidence de la nature du sol et du cépage sur la maturation du raisin, à Saint Emilion, en 1995

ine consumption is linked to the aromatic profile, consumer acceptance, and reflects the viticultural and oenological practices applied, together with the study related to clones is a way to evaluate the adaptation

Falanghina, a typical wine from the Sannio (Campania region, Italy), hosts a complex fungal microbiota that significantly influences both fermentation dynamics and sensory characteristics.

Heatwaves, defined as three or more consecutive days above average historical maximum temperatures, are having a significant impact on agricultural crop yields and quality, especially in arid or semi-arid regions with reduced water availability during the growing season.

Flavonols are a class of flavonoid compounds derived from plant secondary metabolism. There they play different roles like antioxidants, internal regulators and UV screenings. In red wines, flavonols have increasingly received consideration by part of scientific and winemakers according their properties began to arise known. Among these stand out wine colour stabilization and their value as bioactive compounds. In this work the complete series of the acetylated and p-coumaroylated derivatives of the 3-O-glycosides of methoxylated flavonols, namely isorhamnetin, laricitrin and syringetin, have been identified in grapes and their respective wines from Vitis vinifera cv. Tannat.

Wine flavor results on complexes interactions of odorous components, which come from different aromatic families like esters, thiols, aldehydes, pyrazines or lactones.