Plant fibers in comparison with other fining agents for the re-duction of pesticide residues and the effect on the volitile profile of Austrian white and red wines.

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.

n the last years, viticulture precision tools have been made available for farmers for different crops. The feeling that these tools are mandatory on an agriculture of the future have been disseminated by commercial entities but also from policy makers.

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.

Nitrogen fertilisation of grapevines is known to influence not only plant development and production yield, but also yeast assimilable nitrogen (YAN). This parameter is related to the growth of yeast

Context and purpose of the study ‐ Phytopathogenic diseases impact the development and yield of grapevines, resulting in economical, social and environmental losses.