Among red wines ethyl esters, those from short hydroxylated and branched-chain aliphatic acids constitute a family with a particular behavior and sensory importance. They have been previously discussed in the literature [1] and recent studies have established that some of them were strongly involved in of red wines’ fruity aroma [2]. As some among them have an asymmetrical carbon atom, it seemed important to separate their different enantiomers to obtain an accurate assessment of their organoleptic impact. Three chiral esters have been identified, presenting alkyl and/or hydroxyle substituants: ethyl 2-hydroxy-4-methylpentanoate, ethyl 2-methylbutanoate, and ethyl 3-hydroxybutanoate.

Los estudios regionales presentaron en Geografía, como en otras ciencias, en este siglo, varios enfoques. Cualquiera que sea la mirada sobre el espacio, en la base de la temática regional está la concepción

Este programa se enmarca dentro de las líneas de trabajo del Departamento de Agricultura, Ganadería y Alimentación del Gobiemo de Navarra y su objetivo general es conocer adecuadamente las

Dans le cadre d’une recherche sur les terroirs viticoles du canton de Vaud – Suisse, un modèle du microclimat intégrant température, relief, éclairement et pluviométrie a été conçu.

The Maillard reaction (MR) is a non-enzymatic reaction between reducing sugars and amino acids, resulting in the production of volatile and flavour-active compounds.

En Anjou, une méthode de caractérisation des terroirs viticoles a été développée. Elle utilise un modèle de terrain basé sur la profondeur de sol et son degré d’argilisation.

The agri-food industry is constantly searching for ingredients of high functional value, healthy and of natural origin. One species of particular interest is Vitis vinifera, due to its recognized antioxidant potential. Among the grape varieties, one group possesses these antioxidant compounds not only in the skin, but also in its pulp: Teinturier. The red grape has traditionally been used for color correction purposes in winemaking, however, its high antioxidant content transforms it into a raw material of high potential for new formulations of ingredients and foods for the health and wellness market.

Vine downy mildew is one of the most frequent diseases in intensive vineyards. Bordeaux mixture (B.m.), in order to control the disease has been applied onto vineyards since the end of the 19th century. The intensive use of Cu-fungicides could influence the physiology of grapevine. It is also possible that high amounts of foliar Cu sprays trigger stress responses in vine leaves.

Fifteen nepoviruses are able to induce fanleaf degeneration in grapes. Grapevine fanleaf virus (GFLV) is the main causal agent of this disease

Grapevine resilience to climate change has become one of the most pressing topics in the Viticulture & Enology field. Vineyard health demands understanding the mechanisms that explain the direct and indirect interactions between environmental stressors. The current climate change scenario, where drought and heat-wave are more frequent and intense, strongly demands improving our knowledge of environmental stresses. During a heatwave, the ambient temperature rises above the plant’s average tolerance threshold and, generally, above 35 oC plant’s adaptation to heat stress is activated.