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

Pinot Blanc, an important grape variety grown in some mountain areas of Northern Italy such as South Tyrol over the last decades, with its cultivation covering 10.3% of the total vineyards, has compatible climatic conditions (e.g. heat requirements) which are normally found in the geographical areas of the mountain viticulture [1,2,3,4]. Climatic changes are hastening the growth of this variety at higher elevations, particularly for the production of high quality wine.

Assyrtiko is a rare ancient grape variety that constitutes one of the most popular in Greece. The objective of the current research was to evaluate indigenous Saccharomyces cerevisiae isolates as fermentation starters and also test the possible strain impact on volatile profile of Assyrtiko wine. 163 S. cerevisiae isolates, which were previously selected from spontaneous alcoholic fermentation, were identified at strain level by interdelta-PCR genomic fingerprinting. Yeasts strains were examined for their fermentative capacity in laboratory scale fermentation on pasteurized Assyrtiko grape must.

Research into the effects of the Terroir is of major interest for the wine sector. The study of Terroir-Vine-Grape relations, even if it is complex, is fundamental for all viticulture: indeed, the quality of the grape must be the result of the most reasoned agro-viticultural management of the vine possible, which must first, to respect a production balance. The goal sought by the winegrower is to obtain a wine, the optimized result of the interactions Terroir-Grape variety. This link to the terroir is therefore essential to establish by taking into account on the one hand the behavior of the vine (which is the cause), and on the other hand, its effects on the grapes and finally on the wine.

Over the past few decades, viticultural research has made numerous contributions which have made it possible to better understand the behavior of the vine as well as its response to the conditions imposed on it by the environment and agronomic practices. However, these results have only rarely been used in the practical management of vineyards because the research has been carried out using partial experimental models where reality is only represented by a few factors which are sometimes even made more complex by the introduction of elements foreign to the existing situation and difficult to apply to production (varieties, methods of cultivation, management techniques, etc.). To these reasons, one could add a low popularization of the results obtained, as well as the difficulty of implementing the scientific contributions, which does not allow the different production systems to fully express their potential. This limit of viticultural research can only be exceeded by the design of integrated projects designed directly on and for the territory. Indeed, only the integrated evaluation of a viticultural agro-system, which can be achieved through zoning, makes it possible to measure, or even attribute to each element of the system, the weight it exerts on the quality of the wine.

It is known that high temperature influences the synthesis, transformation and degradation of grape anthocyanin (ANT) threatening the quality of grapes and coloured wines.