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

Acidity of grape berries is lowered due to climate changes (1), resulting in musts and wines with higher pHs. These higher pHs induce microbiological instability

Clay-based ceramic vessels (jars, pyhtoi, etc.) for wine fermentation and aging processes have been used in several cultures for millennia. This know-how still in practice in several countries of the Armenian highland is gaining worldwide in curiosity, popularity, and interest. Ceramic pots are famous among traditional winemakers for their benefits such as temperature regulation, natural cooling system, favorable oxygen exchange, and impact on pH, which are different from those of stainless steel, wood barrels, or concrete.

Wine quality maintenance during the storage is a fundamental aspect for both wine producers and consumers. Nowadays, great attention has been given to the light effect

The interactions among aromatic compounds and proteins is an important issue for the quality of foods and beverages. In wine, the loss of flavor after vinification is associated to bentonite treatment and this effect can be the result of the removal of aroma compounds which are bound wine proteins. This phenomenon was recently demonstrated for long chain fatty acids and their ethyl esters (1). Since these latter compounds are spectroscopically silent, their association with proteins is not easy to measure.

Aged red wines possess phenolic composition very different from young ones due to the transformations among native grape phenolics and the formation of new polymeric polyphenols during aging process.