Comparison between the volatile chemical profile of two different blends for PDO “Valpolicella Superiore”

Del Barrio-Galán, R.a, b, Gómez-Parrini, A.a, Peña-Neira, A.b a Lallemand Inc. Chile y Compañía Limitada, Rosario Norte 407, piso 6, Las condes, Santiago, Chile b Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Post Office Box 1004, Santa Rosa 11315, La Pintana, Santiago, Chile It is well known that polysaccharides, mainly mannoproteins, play an important role on physical, chemical and sensory quality of wines. The ageing of white wines on lees is used in order to release higher amounts of polysaccharides by the autolytic processes in order to obtain higher-quality wines. However, this technique is too slow, because the temperature and pH conditions are not the most suitable for this process. In addition, it can also involve certain disadvantages such as a greater demand on winery resources, a longer period of wine storage, the appearance of reduction notes and some microbiological alterations.

Céline Sparrow a, Christophe Morge a, a SOFRALAB SAS, 79, av. A.A. Thévenet – CS 11031 – 51530 Magenta, France Consumers’ health and security force authorities to limit, in wine as in others food industry products, the concentration in « dangerous » molecules. Therefore the legal limit in heavy metals keeps on decreasing. As per proof EU regulation just decrease the stain concentration in wine from 0,2 to 0,15 mg/l. Certain changes , such as sodium arsenite treatment in vines, disappearance of brass in wineries to the benefit of stainless steel, limit even more the concentration of heavy metals in wines. But the use of copper derivates in vines treatments is difficult to replace. In the case of wine and its elaboration, the problem is even more complex. Indeed, regulation forces the wine producers to control the concentration of certain heavy metals in final wines.

La brise de mer est un facteur climatique important pour le zonage viticole des régions viticoles côtières car l’accélération du vent qui lui est associée l’après midi ainsi que l’augmentation de l’humidité relative et la réduction de la température concomitantes sont significatives pour le fonctionnement de la vigne et, par conséquent, la qualité du raisin et du vin

The global wine consumption landscape is undergoing a transformation, marked by a growing trend towards reduced consumption and a preference for healthier lifestyles. In line with this shift, european union regulation (regulation eu 2021/2117) has recently redefined dealcoholized or partially dealcoholized wine within the wine category.

Xinomavro is the most important indigenous red wine variety grown in Northern Greece. It participates in the production of several PGI wines in Macedonia while from 100% Xinomavro the PDO “Amyndeon” and “Naoussa” are produced. The viticultural area of Amyndeon lies in a plateau of 550 ‐700 m of altitude, in a semi‐continental climate with mostly deep sandy loamy soils derived from limestone and marl bedrocks while in Naoussa, Xinomavro is grown in a Mediterranean climate on more heavy textured soils, sandy clay loam to clay, derived from ophiolithic, limestone and marl bedrocks, in an altitude which varies from 150 to 400 m. Different soil, climate and viticultural technique interactions, result in great variability with respect to morphological, ampelographical and physiological characters of Xinomavro as well as in the characteristics of the wines produced.