Etude préliminaire des influences pédoclimatiques sur les caractéristiques quali-quantitatives du cépage aglianico dans une zone de la province de benevento-ltalie

AIM: Previous research on the fruity character of red wines highlighted the role of esters [1]. Literature provides evidence that, besides these esters, other compounds that are not necessarily volatiles may have an important impact on the overall fruity aroma of wine, contributing to a masking effect [2][3]. The goal of this work was to assess the olfactory consequences of a mixture between esters and proanthocyanidic tannins, through sensory and physico-chemical approaches.

Wildfires are becoming more common in many areas of the world that are also associated with wine grape production, especially the Pacific northwest United States, Australia and even some areas of France.

In the old-world viticulture, there is a common but most often not scientifically proved consideration that supplemental irrigation should detrimentally affect berry and wine composition. In the semi-arid

In 2010, the OIV adopted a resolution that defines ‘terroir’. The OIV definition understands terroir as the result of the interactions between the physical specificities of a space and human labor, with an emphasis on the subsequently produced collective knowledge (OIV-VITI 333-2010); by doing so, it alludes to the social and cultural dimensions of terroir.

The aims of this study were to examine the effect of high sugar concentrations of must and copper residues on different commercial wine yeasts. Copper originating from pesticides has been known to inhibit yeast, but it’s effect on fermentation performance and VA production of different yeast strains had not been investigated in detail.