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

In the old-world viticulture autochthonous varieties are an important inheritance because they can provide wines with authenticity and distinction. Cultivar Mandó is an almost extinguished variety from the south-east

Definitions of terroir elude consistent agreement. As defined geographical space the common denominators of its conceptualization include natural and cultural elements of life

In sparkling wines, foam is a relevant aspect whose measurement method could affect the results. The shaking test (ST) is a simple method measuring foamability1,2

Xinomavro is a red grape variety from Northern Greece (Protected Designation of Origin), known for the nice acidities, perfectly appropriate for sparkling wine production (Rosé and Blanc de Noir). The elabo- ration of sparkling wine requires technical as well as scientific skills. Although the impact of the yeast strains and their metabolites on the final product quality is well documented, the action of bacteria still remains unknown.
The present work focuses (i) on the population diversity of lactic acid bacteria isolated from sparkling wines and (ii) on the technological effect of the species during sparkling wine elaboration.

Many vineyards implanted in Brazil in the last 20 years are placed under very different natural conditions if compared to Serra Gaúcha, the oldest and more traditional viticultural region in the country.