La Région Délimitée du Douro et le Vin de Porto — un terroir historique —

In the context of sustainability, this study evaluated consumer perception regarding the impact of glass bottle weight on wine valuation.

The presence of acetic acid bacteria in wine can lead to the appearance of acetic acid at concentrations above the perception threshold, causing the wine rejection by the consumer. During the winemaking process, avoiding the presence of acetic acid bacteria is very difficult, as there is always a residual population accompanying the wine[1], and the problem arises with the significant development of these microorganisms that metabolizes large amounts of acetic acid.
The concern of wineries to control the presence of acetic acid bacteria in wines during their conservation is due to the absence of simple and effective analyses that allow the detection of these microorganisms in the initial stages.

Red wines can undergo many undesirable changes during the winemaking process and storage, particularly oxidative degradation due to numerous atmospheric oxygen intakes. This spoilage can impact organoleptic properties and color stabilization but this impact depends on the wine composition. Phenolic compounds constitute primary targets to oxidation reactions

To meet the demand of assessment tool of water managers we adapted to the vine production the INDIGO® method to developed initially for arable farming at the field scale.

The malolactic fermentation can occur naturally or be induced by inoculation of selected bacterial strains, most commonly of Oenococcus oeni.