Wines produces without SO2 addition: which impact on their colour? An approach at the global and pigments levels

A major goal of modern grapevine (Vitis vinifera L.) breeding programs is the introgression of resistance genes along with desirable traits for better adaptation to climate change. Developmental stages have an impact on yield components and berry composition and are expected to shift towards earlier dates in the future. We investigated the genetic determinism of phenological stages in the progeny of a cross between two grapevine hybrids, each carrying several quantitative trait loci (QTL) for downy mildew and powdery mildew resistance.

The positive contribution of toasted vine-shoots (SEGs, Shoot from vines – Enological – Granule) used in winemaking to the chemical and sensory profile of wines has been widely proven. However, the combination of this new enological tool with other winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far. It is known that micro-oxygenation is used in wineries to stabilizes color, improves structure or combining with oak alternatives products to achieve a more effective aroma integration of wines. For that, its implementation in combination with SEGs could result in differentiated wines.

The construction of vineyard landscapes along the Burgundy Côte is the result of geological processes and of human labour. Substratum diversity in this vineyard is the result of a very long history explained by the diversity of Jurassic sedimentary facies and Tertiary tectonic activity. The nature and thickness of Quaternary deposits (Weichselian scree debris and alluvial fans) reflect sediment dynamics concurrent with the last glaciation.

Right after the pouring of champagne in a glass, thousands of rising and bursting bubbles convey gas-phase CO2 and volatile organic compounds in the headspace above the champagne surface, thus progressively modifying the gaseous chemical space perceived by the consumer [1]

The vocabulary used to describe wine aroma is commonly organized according to color, raising the question of whether they reflect the reality of olfactory perception. Previous studies have assumed this convention of color-aroma matching, and have investigated color’s influence on the perception of aroma only in dyed white wine or in red wine from particular places of origin. Here 48 white and red varietal wines from around the world were evaluated in black glasses then in clear glasses by a panel of wine experts, who gave intensity ratings for aroma attributes commonly used by wine professionals. In black glasses, aromas conventionally associated with white wine were perceived in the red wines, and vice versa.