Beyond colors of rosé wines: impact of origin and winemaking technology on their color, polyphenol and thiol compositions

Valpolicella is a famous wine producing region in the province of Verona owing its fame above all to the production of two Protected Designation of Origins (PDOs) withered wines: Amarone and Recioto. In recent years, however, the wineries have been interested in the enhancement and qualitative increase of another PDO, Valpolicella Superiore. All the Valpolicella PDOs wines are produced with a unique grape blend, mainly Corvina, Corvinone, Rondinella and a range of other minor varieties.

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.

Context and purpose of the study. The breeding of PIWI varieties has a long tradition in the Czech Republic. In the last two years, 9 new PIWI varieties have been registered.

New Zealand viticulture has long been characterised by sustainable grape growing practices as promoted by Sustainable Winegrowing New Zealand (SWNZ) as well as by Organic Viticulture.

It is well known that lactic acid bacteria modify the wine volatile compound. However, very few data are available regarding metabolite changes that occurred during the malolactic fermentation (MLF).