Barrels ad-hoc: Spanish oak wood classification by NIRs 

This study examines how people who consume wine in cans are perceived in terms of their basic personality characteristics, helps understand the role of cultural background on people’s perception, and verify the role played by the consumption context on the perception. Our hypothesis is that prejudice and negative attitudes towards wine in cans might exert a negative effect on the evaluation of people who consume canned wine. To evaluate this hypothesis, the consumption of wine in cans was evoked in four different contexts of use during outdoor leisure activity (beach resort, ski resort, desert safari, and party). In order to examine the effect of culture on subject’s response we use participants from Switzerland, a country where three different cultures, associated with three different languages, cohabit.

The under-trellis zone of vineyards is a sensitive area through which vines cover a significant portion of their nutrient and water needs. Mechanical and chemical methods are applied to suppress competing and tall-growing weeds to ensure optimal vine growth conditions. In addition to higher operating costs and depending on the soil conditions, these practices might lead to a long-term reduction in soil fertility and biodiversity. The presented study aims to analyse the suitability and interspecies competition of a selected green cover mixture of five local herbaceous species as potential green cover mixture in the under-trellis area of Lower Austrian vineyards.

The purpose of the present study was to understand the overall concept of an aged dry white wine using a descriptive mental questionnaire. A total of 680 worldwide participants, grouped according to their involvement in the wine business, replied to an online questionnaire to characterize the sensory analytical and synthetic descriptors of an aged dry white wine. The descriptors were selected using a Check-All-That-Apply (CATA) approach concerning wine colour, aroma, taste, mouthfeel, and global appreciation.

One of the most important effects of climate change in wine-growing areas is the advance of phenological stages, especially concerning early berry ripening. In the hottest seasons, this results in a lack of synchrony between sugar and phenolic ripeness. In order to cope with this fact, a general effort is being made by researchers and growers aiming at delaying ripening through different strategies. One of the proposed approaches is the application of elicitors. This study aims to assess the effect at the transcriptomic level of application of three elicitors (Vitalfit, Fruitel, and Protone) in Tempranillo.

The use of oenological additives is becoming a common practice due to the technological and sensory properties they provide to the wines. However, the number of studies focused on the impact that these additives might induce on wine flavor perception during wine tasting is still quite scarce. The aim of this work was to evaluate the effect of three different types of common oenological additives: two oenotannins (ellagitannin and gallotannin) and a commercial preparation of yeast mannoproteins on the long-lasting flavor perception (aroma and astringency).