Trace-level analysis of phosphonate in wine and must by ion chromatography with inductively coupled plasma mass spectrometry (IC-ICP-MS).

Grape harvest time is one of the most fundamental aspects that affect grape quality and thus wine quality. Many factors influence the decision of harvest; among them technological and phenolic maturity of grape. Technological ripeness is mainly related to sugar concentration, titratable acidity and pH. Conventional methods for chemical analysis of grapes are normally sample-destructive, time-consuming, include laborious sample preparation steps, and generate chemical waste, thereby limiting their utility in online/in-line quality monitoring. Moreover, destructive analyses can be performed only on a limited number of fruit pieces and, thus, their statistical relevance could be limited. This study evaluated the ability of a lab-scale hyperspectral imaging (HYP-IM) technique to predict titratable acidity, organic acid and sugar content of grapes. Samples of Cabernet franc and Chenin blanc grapes were consecutively collected six times at weekly intervals after veraison. The images were recorded thanks to the hyperspectral imaging camera Pica L (Resonon) in a spectral range from 400 to 1000 nm. Statistics were performed using Microsoft Xlstat software. Successively, the berries were analyzed for their sugar (glucose and fructose) and organic acid (malic and tartaric acid) content and titratable acidity according to usual methods.

In winemaking, the use of wood products alternative to barrels, has become a useful tool for the achievement of numerous oenological objectives, including the fast release of desirable volatile and polyphenolic compounds, colour stabilization, and important economic advantages if compared to the traditional barrel production. Among a huge array of variables, the wood format, the vinification protocol, especially the moment of the infusion of the woods and the exposed surface area of the alternative woods are of relevant significance, since they may influence the speed and intensity of the aroma transfer from the wood to the wine defining different sensory profiles.

During the more than 190 years since the founding of the first ampelographic collection, the creation of a series of collections is attested on the territory of the Republic of Moldova, each operating in different historical periods and socio-economic conditions,

The winegrowers of the intercommunal cooperative cellar of Saint Hilaire d’Ozilhan have been practicing terroir selection for ten years. Five years ago, after having equipped themselves with an efficient commercial structure, and anxious to improve knowledge of their terroirs and to better control quantitatively and qualitatively the range of typicality that they can develop, they asked the Syndicate Général des Vignerons Réunis des Côtes du Rhône and the Institut Coopératif du Vin to help them set up an approach to better judge the behavior of the Grenache and Syrah grape varieties in the different terroirs, then to enhance this work through the improving product quality.

The elaboration of sparkling wine is a demanding process requiring technical as well as scientific skills. Uncovering the role of the terroir to the final product quality is of great importance for the wine market. Although the impact of the yeast strains and their metabolites on the final product quality is well documented, the action of bacteria still remains unknown. The malolactic fermentation (MLF) is carried out by the lactic acid bacteria after the alcoholic fermentation in order to ensure the microbial stability during the second fermentation that takes place in the bottle or in tanks. Oenococcus oeni is the only selected species to drive MLF that has been commercialized for sparkling wine elaboration and it is naturally present on grapes, in the cellar and also in the final product. However, whether the bacterial strain contributes to the sensory characteristics of sparkling wine is still questioned.