Polyphenols in kombucha: impact of infusion time on extraction and investigation of their behavior during “fermentation”

A study was conducted in the Vipava Valley (Slovenia) to understand the effects of positioning rows of Merlot (Vitis vinifera L.) vines on terraces on plant available water, yield, and grape composition

The quality of wine is difficult to define. This is most certainly accredited to everyone´s different perception of quality. Some of the indicators of high-quality wines are complexity, balance, color and intensity. Color is one of the most crucial attributes of quality, not only for the obvious implications for their perception but also because they are indicators of other aspects related to its aroma and taste. Phenolic compounds are the main responsible for wine color, being anthocyanin and tannins the most determinant compounds in red wines. In addition to color, wine aroma is another important attribute linked with quality and consumer preferences.

Terroir leaves its mark on the accumulation of flavours in grape berries, triggering biochemical re-actions and ultimately shaping wine styles.

Wine-grapes in the Willamette Valley, Oregon, are grown on three major soil parent materials: volcanic, marine sediments, and loess/volcanic.

Climate change could put at risk viticultural areas situated at the hotter margins of Vitis vinifera growth climatic range. We focus on two such regions with a Mediterranean climate