How the physical components of the terroir can differently intervene in French wines DPO definitions.Example of Côte de Nuits in Burgundy

The temperature increase related to ongoing climate changes is causing a progressive anticipation of the ripening time, negatively affecting grape quality at harvest.

Wines with tropical fruit aromas have become increasingly more available1,2. With increased availability of different wine styles, it has become important to understand the compounds that cause the fruity aromas in wine. Previous work using micro fermentations showed that fermentation temperature gradients and time on skins resulted in an increase in thiol and ester compounds post fermentation and these compounds are known to cause tropical fruit aroma in wines³. This work aimed to scale up these fermentations/operations to determine if the desired aromas could still be achieved and if there is a perceivable difference in tropical fruit aromas, liking, and emotional response in the wines at the consumer level.

Winemaking generates significant amounts of by-products, such as grape pomace and wine lees, which are primarily used for distillation and composting.

Flavonoids, including flavonols, anthocyanins, and tannins, are important contributors to grape and wine quality, and their biosynthesis is strongly influenced by bunch microclimate.

Context and purpose of the study. The quality of table grape clusters significantly affects consumer perception and market value, with berry size, texture, color, and overall appearance playing key roles.