Caractérisation des productions vitivinicoles des terroirs du Barolo (Piemonte, Italie)

Vitamins are major compounds, involved in several prime yeast metabolic pathways. Yet, their significance in oenology has remained mostly unexplored for several decades and our current knowledge on the matter still remaining obscure to this day. While the vitaminic contents of grape musts have been approached in these ancient investigation

Dans la région des “Vinhos Verdes” les études sur les systèmes de conduite de la vigne sont très importantes et beaucoup de travaux ont été faits pendant les dernières années. Cet essai

Nowadays, winemaking is dealing with great challenges, notably climate change, disease resistance and low pesticide inputs, desire for more sustainable agricultural productions and permanent changing of consumer preference.

Varietal thiols are considered for years as key aroma compounds in many wines. Their main origin is the cleavage during alcoholic fermentation of S-conjugate precursors present in grapes and musts, even if the levels of precursors already identified struggle to completely explain the levels of thiols found in wine.

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