Un exemple de valorisation d’une étude de terroir au sein d’une unité coopérative de production à Saint Hilaire d’Ozilhan (Gard) dans les cotes du Rhône

We compared 68 aroma compounds in wines from 5 vineyards in order to see similarities among the wine aroma and the scent of some of the main native plants from the respective vineyards.

Aim of the study was to investigate the metabolomic differences between Chilean Cabernet Sauvignon wines, divided according to their quality in two main groups: “Varietal” and “Premium”, and to point out metabolites tentative markers of their chemical signature and sensorial quality. Initially, 150 (50 x 3 biological replicates) experimental wines were produced by the same semi-industrial process, which covered 8 different Chilean valleys. The wine classification made by experts, divided the wines into two major groups (“Varietal” and “Premium”) and four subgroups (two for each major group). All the samples were analyzed according to a robust LC-MS based untargeted work-flow (Arapitsas et al 2018), and the proposed minimum reporting standards for chemical analysis of the Metabolomics Standards Initiative (Sumner et al 2007)

Aims: Wine typicity is defined as a reflection of varietal origins, cultures and traditions of the wine. These aspects are many times also extremely important when considering a wines quality. However, as climate change occurs the typicity of wines may also change. With the long history of winemaking it is possible to define a wines typicity and how it has changed as climate alters. 

Context and purpose of the study. In relation to global geo changes, including climatic ones, the following research has been conducted: 1. In Europe’s highest vineyard (1395 m.a.s.l.) (Cargnello, 2014÷2021; Cargnello & Col. 2019÷2021)

Wine flavanols are extracted from grape skin and seeds along red winemaking. Potentially, eight flavan-3-ol subunits may be present as monomers or as tannins constituents, being these catechin, epicathechin, gallocatechin, epigallocatechin end the gallates of the mentioned units. In this work the flavanol profiles of grape skins and seeds before (grapes) and after (pomace) red winemaking were studied together with the one in the corresponding wines. The trials were made over two vintages in Vitis vinifera cv. Tannat, Syrah and Marselan from Uruguay.