Impact of Japanese beetles (Popillia japonica Newman) on the chemical composition of two grape varieties grown in Italy (Nebbiolo and Erbaluce)

The vocabulary used to describe wine aroma is commonly organized according to color, raising the question of whether they reflect the reality of olfactory perception. Previous studies have assumed this convention of color-aroma matching, and have investigated color’s influence on the perception of aroma only in dyed white wine or in red wine from particular places of origin. Here 48 white and red varietal wines from around the world were evaluated in black glasses then in clear glasses by a panel of wine experts, who gave intensity ratings for aroma attributes commonly used by wine professionals. In black glasses, aromas conventionally associated with white wine were perceived in the red wines, and vice versa.

The global wine market is polarising over brands versus origin. Provenance is emerging as a marketing megatrend in many fast moving consumer goods. Origin has always been important in wine but does that mean consumers understand, or care about terroir?

The study of the physiological behaviour of the grapevine (cv. Chasselas), and of plant hydraulics in particular, was conducted on various « terroirs » in the Canton of Vaud (Switzerland) between 2001 and 2003 by Agroscope Changins-Wädenswil ACW, in collaboration with the firm I. Letessier (SIGALES) in Grenoble and the Federal Polytechnic School of Lausanne (EPFL). An evaluation of the vine plant hydraulics was made by means of physiological indicators (leaf and stem water potentials, transpiration and leaf stomatal conductance, carbon isotope discrimination and a model of transpirable soil water), in relation to estimations of the soil water reservoir and climatic factors.

Climate change is increasing the frequency of water deficit in many grape-growing regions. Grapevine varieties differ in their stomatal behavior during water deficit, and their ability to regulate water potential under dry soil conditions is commonly differentiated using the concept of isohydricity. It remains unclear whether stomatal behavior, water potential regulation, and the resulting degree of isohydricity has a relationship with changes to fruit growth during water deficit. This study was conducted on four varieties (`Cabernet Franc`, `Semillon`, `Grenache`, and `Riesling`) subjected to both short-term, severe water deficit and long-term, moderate water deficit applied at both pre- and post-veraison.

This study investigates the effect of wood chips addition during the alcoholic fermentation on the phenolic
composition of the produced wines. A series of wood chips, originating from American, French, Slavonia
oak and Acacia were added at the beginning of wine alcoholic fermentation. Besides, a mixture consisting
of 50% French and 50% Americal oak chips were added during the experimentation. The wine samples
were analyzed one month after the end of malolactic fermentation, examining various chemical
parameters such as total anthocyanins, total phenolic content, tannins combined with protein (BSA) and
ellagitannin content.