In the present study the connection between the positional candidate gene VvDXS and muscat flavor was evaluated by investigating the expression profiles in the berries from a Muscat-type cultivar and a neutral cultivar and its nucleotide diversity of full ORF on grapevine accessions.

Wine dealcoholisation has been practised since the early 1900s and has gained importance due to climate change
and shifting consumer preferences for lower-alcohol beverages. Rising temperatures are accelerating grape
ripening, increasing sugar content and, consequently, raising the alcohol strength of wines.

Œnococcus oeni is a wine-associated lactic acid bacterium performs the malolactic fermentation, which improves the taste and aromatic complexity of many wine.

The phenolic compounds (cathechins, cynnamic acids, anthocyanidins) in wines made from 6 vine-varieties (Sangiovese, Cabernet S., Nero d’Avola, Foglia Tonda, Pinot N., Mazzese) grown in 4 different pedoclimatic zones of Tuscany (Arezzo, Grosseto, Pisa and Lucca) have been analyzed by HPLC.

Les enzymes d’oxydation (polyphénoloxydase, peroxydase) des raisins sont d’origine génétique dépendantes des facteurs climatiques et agrotechniques (Sapis et al, 1983). Dans le processus technologique de l’obtention du moût de raisins, ces enzymes catalysent l’oxydation de certains composés phénoliques naturellement présents dans le raisin, produisant ainsi des modifications indésirables de la couleur et de l’arôme du vin.

Wine is the result of the alcoholic fermentation (AF) of grape must. Besides AF, wine can also undergo the malolactic fermentation (MLF) driven out by lactic acid bacteria (LAB). Among LAB, Oenococcus oeni and Lactiplantibacillus plantarum are the dominant species in wine. Even if O. oeni is the most common LAB undergoing MLF in wine, due to its high tolerance to wine conditions, L. plantarum can be used to undergo MLF in must. The moderate tolerance of L. plantarum to low pH and ethanol, may compromise the fermentative process in harsh wines.

Pectins or pectic polysaccharides are one of the major components in grape skin cell wall, they contribute to physiological processes which determine the integrity and rigidity of grape skin tissue

The main aim of WiSSaTech project (PRIN P2022LXY3A), supported by Italian Ministero dell’Università e della Ricerca and NextGenerationEU program, is to investigate eco-friendly and safe alternatives to sulphur dioxide (SO2) in wine production.

The research carried out by the URVV of the INRA center in Angers aims to develop a methodology for the integrated characterization of the natural factors of viticultural terroirs, representative of the operating conditions of the vine and the sensory differences of the wines. In this context, the concept of Basic Terroir Unit (UTB) has been developed. The UTB represents a viticultural surface of variable geographical extension, defined as the association in a given place of a geological, pedological and landscape component, Morlat (1989), Riou et al. (1995).

This paper focuses on how taste in wine (and other foods) changes and the implications of this process
for producers and merchants.
It draws primarily on the changing taste of and taste for champagne in Britain in the 19th century. Between 1850 and 1880 champagne went from a dosage level of around 20% (20 grams sugar / litre) to 0%. Champagne became the ‘dinner wine of the elite – drunk with roast meat and savoury dishes.
Contemporaries accepted that while most people could distinguish the taste of good champagne from that of bad, very few could distinguish very good from good.