Advancing grapevine science through genomic research

In a so called “Great” zonation, “terroir” study is of great importance also in aim of the best exploiting. In the present paper are shown results from the research in Istria with the aim of individuating the influence of soil

Wine lees represent an abundant yet largely undervalorised by-product of the winemaking industry.

In the Bordeaux vineyards, press red wine represents about 15% of the volume of wines. Valuing this large volume of press wine is necessary from an economic point of view, of course, but also because of their organoleptic contribution to the blend. Nevertheless, there is a lack of recent knowledge on the composition of press wines. This work aims to establish an initial assessment of their composition (aromatic and polyphenolic) and to set up hypothesis on to the links with their sensorial identity.

Recent wine-like reconstitution sensory studies confirmed that several monoterpenes were the key aroma compounds in the perception of an ‘apricot’ aroma attribute in Viognier wine.

One of the most concerning trends associated with increasing heat and water stress is advanced ripening of grapes, which leads to harvesting fruit at higher sugar concentrations but lacking optimal phenolic (i.e. color and mouthfeel) and aromatic maturity. Mitigation techniques for this phenomenon have been studied for many years and practices to delay sugar accumulation have been identified, including antitranspirants, delayed pruning and late-source-limitation techniques. Evaluation of the efficacy of these vineyard practices has occurred across a wide range of environments, vintages, varieties and growing conditions. To assess the broader efficacy of these three vineyard practices, which are easy-to-implement and cost-effective, a meta-analytic approach was adopted using data retrieved from 43 original studies.