Changes in white wine composition after treatment with cationic exchange resin: impact on wine oxidation after 8 years of bottle storage

Aging process is an essential stage in the improvement of wine quality. This process is usually performed by contact with oak wood whose compounds are released and transferred to wine, acquiring typical aging bouquet. Although the use of oak chips is a practice generally accepted as alternative to barrels to shorten aging process, the application of emerging technologies is being unfolded to accelerate this stage.

Grape and wine phenolic compounds have been shown to be highly related to both wine quality (color, flavor, and taste) and health-promoting properties (antioxidant and cardioprotective, among others). The aim of this work was to evaluate and compare the phenolic contents of Cabernet Sauvignon wines from different geographical areas and climatic conditions, namely from Argentina, Portugal and Spain vintage 2022. In addition, the phenolic profiles of the Portuguese wines from three vintages (2020, 2021, 2022) was compared.

Anthocyanins are the main pigments present in young red wines, being responsible for their intense red color. These pigment in aqueous solutions occur in different forms in equilibrium that are dependent on the pH

The interaction between mannoproteins and wine phenolic compounds is a subject of great interest as some studies show the possible impact in color stability and an improvement in the sensory characteristics namely the reduction of red wine astringency.

Le vigneron est confronté à une variabilité naturelle omniprésente, liée au millésime et aux facteurs pédoclimatiques. Depuis 10 ans, en Champagne, la relation qu’entretient le vigneron avec l’espace a évolué. Les exemples d’entreprises collectives à vocation territoriale se sont multipliés : gestion de l’hydraulique viticole, maillages de groupements de conseil viticole (Magister), sites en confusion sexuelle, réseau maturation, analyses de sols par secteur, …