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

the aim of this study was the optimization and validation of a robust and comprehensive method for the determination of volatile carbonyl compounds (VCCs) in wines

Contribution Foam is the characteristic that differentiates sparkling wines from still wines, being the first sensory attribute that tasters and consumers perceive and that determines the final quality of sparkling wines [1]. The foaming properties mainly depend on the chemical composition of wines [2-3], and different factors involved in wine composition will have an effect on foam quality. In Spain, the sparkling wine market focuses on the production of white and rosé sparkling wine, with very low production of red sparkling wines. However, this type of wines is elaborated in countries like Australia, South-Africa, Argentina, Italy or Portugal, with a great acceptance by consumers. No studies on the foaming characteristics of red sparkling wines have been found.

This paper presents is the create, the study and amplographic
description the new white Greek table variety grapes “Aztec”, created in 2013 by breeder P. Zamanidis at
the Athens vineyard of the Institute of Olive, Subtropical Plants and Vine.

If one considers as “physical or sensory attributes” of a wine its concentrations of alcohol and of other substances, it can be stated that another class of attributes exists

Grapes composition is a factor well known to affect wines composition and sensory expression. The goal of this study was to evaluate how grapes composition modifications linked to maturity level could affect wines aromatic expression and esters composition.