La sémantique liée à la notion de terroir : une objectivité pluridisciplinaire

Two winemaking processes for Pinot blanc were investigated following the chemical and sensory profiles for 12 months, aiming at: i) determining the chemical and sensory profiles

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)

The aim of this research was to evaluate the variability of ripening characteristics of the Tempranillo variety within the Ribera del Duero Designation of Origin (Spain) and it relationships with soil characteristics

During the year 2009 we have studied the phenology and grape composition of Mencía cultivar in seven different situations (orientation and altitude) for Amandi subzone

Wine minerals, including calcium, derive mainly from grape berry extraction, but they could also arise from winemaking additives, processing aids, and other sources.