Perception of Rose Oxide Enantiomers, Linalool and α-Terpineol to Gewürztraminer Wine Aroma

Cell death in Vitis vinifera L. berries late in ripening and berry shrinkage (loss of mass) can decrease yield and reduce grape quality in cultivars such as Cabernet Sauvignon

During bottle aging, the development of wine aroma through low and gradual oxygen exposure is often positive in red wines, but can be unfavorable in many cases, resulting in a rapid loss of fresh, fruity flavors. Prematurely aged wines are marked by intense prune and fig aromatic nuances that dominate the desirable bouquet achieved through aging (Pons et al., 2013). This aromatic defect, in part, is caused by the presence of 3-methyl-2,4-nonanedione (MND). MND content was shown to be lower in nonoxidized red wines and higher in oxidized red wines, which systematically exceeds the odor detection threshold (62 ng/L).

Nitrogen fertilisation of grapevines is known to influence not only plant development and production yield, but also yeast assimilable nitrogen (YAN). This parameter is related to the growth of yeast

In view of sustainability and zero-waste initiatives, the valorisation of sidestreams is a key emerging topic in the wine industry.

Herbicides are commonly sprayed in the vine row to prevent competition with vines for water and minerals and to keep weeds from growing into the bunch zone. Sprays are applied before budbreak and reapplied multiple times during the season to keep the undervine bare. There is growing concern about the negative effects of herbicides on humans and the environment, and weeds in New Zealand have developed resistance to herbicides. Therefore, it is imperative that we reduce our reliance on herbicides in viticulture and incorporate methods that do not engender resistance.