Non Saccharomyces wine yeasts: emerging trends and challenges in winemaking

Grapes infected with grey mould due Botrytis cinerea are widespread in vineyards during certain growing conditions.

This talk presents a revision of our knowledge and understanding of the role played by the different aroma chemicals in the positive aroma attributes of wine. A systematic approach to classifying the different aroma chemicals of wine is presented .

The measurement of carbon isotopic discrimination in grape sugars 13 at harvest (δ C) is an integrated assessment of water status during ripening.

Although oligosaccharides have much impact both on health (prevention of diabetes, cardiovascular disease), and on the perception of wine (sweetness, astringency, acidity or bitterness), information on their composition in wine is still limited.

In the old-world viticulture, there is a common but most often not scientifically proved consideration that supplemental irrigation should detrimentally affect berry and wine composition. In the semi-arid