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

En el Norte de la Isla de La Palma (Islas Canarias), se cultivan un conjunto de varietales constituidos principalmente por Negramoll, Listán blanco, Prieto, Albillo y Muñeco.

Moderate wine consumption – with the meals – represents one of the beneficial components of the traditional mediterranean diet (med diet) and a positive item in the med diet score [1,2, 3]. The med diet is considered one of the best diets in the world and the world health organisation (who) identified this eating pattern as an effective strategy to prevent non-communicable diseases (ncd), since it is associated with lower disease occurrence and all-cause mortality [4] . Numerous well-conducted epidemiological studies have also reported that light-to-moderate intake of wine/alcoholic beverages is not only related to a reduced risk of cardiovascular disease, but also to all-cause mortality.

The timing of phenology is critical if grape quality potential is to be optimized. Phenological process based models are used to predict phenology. In this study, three different models

The tartaric stabilization of wines before bottling to avoid the precipitation of tartaric acid salts is an important and common step during wine production. The presence of precipitated salt crystals in bottle wines is detrimental for their quality and even a legal issue in some countries. Cold stabilization is the most common stabilization treatment. Although it has been shown to be effective, it has some significant disadvantages, mainly regarding losses of color and aromas and its high cost. Therefore, other products and methodologies are being introduced in the wineries for the replacement of this process. Some of these new techniques involve the reduction of the ions causing the insolubilization of tartaric acid while other are based in the formation of protective colloids or the inhibition of the crystallization of salts. In this study, white, rosé and red wines have been treated with carboxymethylcellulose, potassium polyaspartate and an ion exchange resin. The tartaric stability of the wines, together with the oenological, chromatic and sensory characteristics were studied after the wines had been stored during one year in the bottle. The results indicate that the use of carboxymethyl cellulose and potassium polyaspartate maintained the best the sensory and chromatic characteristics and the wine stability of the wines in comparison with an untreated control wine.

Results in the characterization of a new wine terroir unit in south Brazil are reported. Presently, several areas in Brazil are being studied, in an effort to define new wine terroirs and improve the quality of Brazilian wines.