Development of analytical sampling technique to study the aroma profile of Pinot Noir wine

The capture and valorization of fermentative CO2 have been developed for several years by the company w platform for internal uses, notably in the cellars: inerting, cooling, reduction of water consumption, extraction, with aroma valorization. In a context of climatic warming during the vegetative cycle, grapes are currently harvested with a significant sugar concentration, a phenomenon that is expected to intensify in the coming decades. The high alcohol content of the resulting wines goes against the demand of customers who are seeking high-quality wines with less alcohol.

Vine clone selection aims at the survival of clones with particularly desireable attributes for the production of high quality wines. The purpose of this research was to study the enological potential of the clones of Greek indigenous grape varieties over two vintages, 2018 and 2019.
METHODS: Two clones of the white grape varieties Moschofilero (E26 and E27), Assyrtiko (E11 and 16), Roditis (25E16 and 02E1E21) and two clones of the red grape varieties Xinomavro (19 and E2E30) and Agiorgitiko (03E40 and 41E47) were vinified under the same protocol for the white wines and common for the red wines in 2018 and 2019. The resulting products were studied for several enological parameters such as alcohol content, volatile acidity, pH, total phenolics, anthocyanins and tannins for the red wines, as well as browning tests for the white wines. The aroma profile of these ten samples was investigated through sensory analysis with intensity rating of individual attributes on a five-point scale by a trained panel.

Cyberphysical systems can be seen in the wine industry in the form of precision oenology. Currently, limitations exist with established infrared chemometric models and first principle mathematical models in that they require a high degree of sample preparation, making it inappropriate for use in-line,

Grape phenolic compounds are very important constituents of red wine because, in addition to their antioxidant properties, they contribute to color, astringency and bitterness, oxidation reactions, interactions with proteins and ageing behavior of wines. The aim of our study was to assess the structural characteristics of grape and wine proanthocyanidins of Agiorgitiko variety and to evaluate the influence of the vintage year. Twelve vineyard locations were designated in the Nemea wine region. For three consecutive years (2012-2014), the grapes were harvested at technological maturity and the method of phloroglucinolysis was employed to determine the mean degree of polymerization (mDP) and subunit composition of the samples.

C’è grande attenzione al rapporto tra zonazione e marketing. Mi sembra però che ci sia anco­ra oggi un salto fra le pratiche di analisi del terreno e di deterrninazione di quello che potremo definire “cru” e quello che può essere la sua utilizzazione rispetto ai consumatori finali.