A new chemiluminescence method related to molecules derived from Botrytis cinerea for characterization of Aszu wines from Tokaj, from Hungary

Organic wines, although resulting from a production method based on the non-use of synthetic phytosanitary products, are not always free of residues. These residues can result from cross-contamination during production in the field or in the cellar, during the production or aging of the wine. In recent years, with the improvement of analysis techniques, a molecule, phosphonic acid, the main metabolite of fosetyl-al (banned in organic farming) is regularly quantified in organic wines and its origin is not clearly identified.

ln 1997, twenty six cultivation sites of cv. Muscat of Alexandria different for pedological conditions, altitude and exposition were selected through ail Pantelleria isle. ln each site, described and classified according to USDA Soil Taxonony and FAO Soil Classification methods, grapes, collected at technological ripening, were microvinificated, following a standard procedure which allowed to obtain the naturally sweet wine DOC Moscato di Pantelleria. Wines, five months after vinification, were analysed by gaschromatography.

Les indices bioclimatiques constituent un bon outil pour piloter le développement vitivinicole dans une région précise

In recent years, the use of amphorae in winemaking has become more frequent, symbolizing a return to the origins of vinification to broaden the availability of wines with different style.

Grape flavour management in the vineyard requires knowledge of the derivation of individual flavour and aroma characteristics and the effects that different concentrations and interactions between these compounds have on flavour potential.