Amyndeon‐naoussa: the two faces of Xinomavro

AIM: Bonarda, the second red grape variety in Argentina, produces high yields per hectare generating, in several cases, wines with low levels of quality compounds.

Le monde vitivinicole est de plus en plus concerné par la question paysagère : l’enjeu est de taille puisqu’il s’agit de la survie de l’image positive dont bénéficient les Appellations d’Origine Contrôlée. Les paysages sont composés d’éléments qui renvoient à des références socioculturelles fortes, susceptibles de modeler l’image d’un produit et d’en déterminer à notoriété et le prix. Dans un monde médiatisé comme le nôtre, le visuel construit l’arrière-plan des représentations mentales associées à toute marchandise ; et pour les aliments, produits de la terre, ce visuel est forcément paysager.

Wine production is a complex multi-step process and the end-product is not easily defined in terms of composition and quality due to the diversity of the raw materials (grapes) and the biological agents (yeast and bacteria) used/present during the fermentation. Furthermore, linking what happens in the vineyard to the wine fermentation and ultimately to characteristics in the wine during ageing

The designations of origin of the Loire Valley wine have been recognized according to customs and notoriety established over the centuries since the Middle Ages. There are four main production basins going up the Loire, from Nantes to the Sancerrois region: Nantes, Anjou-Saumur, Touraine and the vineyards of the Centre. In each of these basins, there is a wide range of appellations of origin which has been established according to a logic which may not seem obvious to the uninformed.

The aim of this work was to study the trapping capacity of four polyaniline polymers towards phenolic compounds in wine-like model solutions. METHODS: The model wine solution was composed of 12% (v/v) and 4 g/L of tartaric acid adjusted to pH = 3.6. A series of centrifuge tubes (15 mL) were filled with 10 mL of model solution enriched with 50 mg/L of five phenolic compounds (i.e., Gallic acid, caffeic acid, (+)-catechin, (-)-epicatechin, and rutin), and treated with different doses of PANI polymer (i.e., 0, 2, 4 and 8 g/L). After the addition of the polymer, the samples were stirred using a platform shaker at room temperature (20 ºC) for 2, 8, 16 and 24 h. All treatments included three replications.