A.O.C. huile d’olive de Nyons et olives noires de Nyons

In the Cognac appellation, the production of white wines is almost exclusively dedicated to elaborate Charentaise eaux-de-vie. In this sense, the quality of Cognac eaux-de-vie intrinsically depends on the quality of the base wines subjected to the distillation stage. In this context, the production of these base wines differs from those of classic white wines to release particular organoleptic properties during the distillation stage.

There has been a shift in modern industry to implement non-destructive and non-invasive process monitoring techniques (Helmdach et al., 2013).

This paper describes the first year results of a study that investigated the effects of altitude and related temperature parameters on the biosynthesis of aromas in the Italian cultivar Glera.

Beihong and Beimei are two wine cultivars from ‘Muscat Hamberg’ (V. vinifera L.) and wild V. amurensis Rupr., which were released in China in 2008. Here，two enology practices were reported. Firstly, the impact of different yeasts including D254, GRE, K1, D21 and BDX on dry wine quality of Beihong and Beimei was investigated. For Beihong, among wines fermented by all yeasts, residual sugar content was the lowest, total anthocyanin and resveratrol contents were the highest in the wine by D254. However, the wine by D254 had lower titrable acid than those by the other yeasts except BDX.

One of the main problems in viticultural production in Istria (Croatia) is a labour shortage in periods of intensive works, mainly during summer, respectively during tourist season.