Parcours de découverte des terroirs viticoles

Grape anthocyanin content and composition could affect the quality and the production strategies of red wines. Differences in the pigment composition modify the color properties in terms of hue, extractability and stability. Thus, for the production of a highly qualitative wine such as “Amarone”, variations in the pigment composition are not negligible. The aim of this work was the investigation of the anthocyanin profile changes during ripening in Corvina grapes, the main cultivar for the “Amarone” production. The experiment took place in 2015, in two vineyards located in Valpollicella (Italy).

Chasselas is a refined grape variety renowned for its subtlety and its remarkable ability to reflect terroir characteristics [1]. Typically consumed young, it is appreciated for its low acidity and delicate fruity and floral aromas.

Clonal evaluation of winegrapes in California has not been extensive. Early selection work by Alley (1977), Olmo (unpublished data) and Goheen (personal communication) resulted in the current collection

In response to the growing demand for rapid, precise, and efficient methods of quantifying volatile compounds in alcoholic beverages, this study presents a novel approach for the determination of higher alcohols in wine, port wine, and brandy.

In this video recording of the IVES science meeting 2023, Fernando Zamora (Department of biochemistry and biotechnology, Faculty of oenology, Universitat Rovira i Virgili, Spain) speaks about the effects of using cationic exchange for reducing pH on the composition and quality of sparkling wine. This presentation is based on an original article accessible for free on OENO One.