Similarities among wine aromas and landscape scents around the vineyard in five Mediterranean sites

ƴ-Nonalactonehas been identified as a significant contributor to the aroma profile of a range of wines and is associated with stonefruit and coconut descriptors.

Samples from 3 wine types were treated with a cationic exchange resin (7 lots) and stored for 8 years (47 samples). Forty-seven parameters were determined, including (1) important substrates with impact in white wine oxidation and (2) markers of oxidation. From group 1, sugars, elements, phenolic compounds, α-dicarbonyls and SO2 and from group 2, browning (A420), acetaldehyde, alkanals, furanic compounds were quantified.

Anticipation in the possible responses of grapevines to environmental variations is key to adjust field work in view of a more effective management. This idea has been the driving force behind the current work, which seeks to understand the interaction patterns of the vine with its habitat throughout the growing cycle.

The influences of quality compost A+ and of a commercial organic fertilizer based on dry mash from bioethanol production, blackstrap molasses, vinasse, PNC (potato nitrogen concentrate) and CSL (corn steep liquor) on the humus content, on the mineral nitrogen content in the soil, in the must and in the vine leaves, on pruning wood

The production of fermented alcoholic beverages involves numerous processes in which microorganisms and enzymes convert components derived from the raw material into a wide range of compounds that affect the sensory characteristics of the resulting product. It is estimated that there may be as many as 800 to 1,000 such compounds in wine. These compounds belong to different chemical groups such as esters, alcohols, carboxylic acids, carbonyl compounds, polyphenols, sugars and many others.