Bio‐metaethics viticulture proposed by the Giesco. Direct charter with producers. Example of evaluation of training systems

Mouthfeel is an important quality parameter for Chardonnay wines, particularly those aged in oak. While research on mouthfeel has traditionally focused on the impact of non-aromatic compounds, the role of aroma compounds has largely been over looked. However, in wine as well as other food interactions between retronasal aroma and mouthfeel have been noted. The goal of this research was to investigate the impact of wine aroma on the perception of mouthfeel. Because of the importance of oak aging in the development of Chardonnay mouthfeel, the impact of oak aromas on perceived mouthfeel was explored. Aroma compounds associated with oak (ethyl palmitate, eugenol, furfural, isoeugenol, syringaldehyde, vanillin and whiskey lactone) were added to two different Chardonnay wines; one with no oak influence and one fermented in neutral oak. Low and high concentrations of the compounds were added based on concentrations typically found in barrel aged Chardonnay wine.

In the present study, the optimal conditions of grape (Vitis vinifera cv ‘Barbera’) cell cultures in batch and fed-batch bioreactor processes were studied to specifically improve the production of mono-glucosylated stilbenes.

When talking about terroir, scientists and lay wine tasters, very much including wine journalists and wine growers, too often talk past one another.

The study of cultural practices to delay ripening and the characterization of their effect on wine composition is important in the mitigation of accelerated ripening caused by higher temperatures

Sulfonated monomeric and dimeric flavan-3-ols are recently discovered in wine and proved to have great importance in understanding wine chemistry and quality [1, 2].