Wine growing regions global climate analysis

‘Cabernet sauvignon’ and ‘Merlot’ are among the most recognized red wine grape cultivars. This work is aimed at investigating the proanthocyanidin composition of skins and seeds to determine the grape variety and the vintage effects on the phenolic composition of Bordeaux grapes.

The presence of acetic acid bacteria in wine can lead to the appearance of acetic acid at concentrations above the perception threshold, causing the wine rejection by the consumer. During the winemaking process, avoiding the presence of acetic acid bacteria is very difficult, as there is always a residual population accompanying the wine[1], and the problem arises with the significant development of these microorganisms that metabolizes large amounts of acetic acid.
The concern of wineries to control the presence of acetic acid bacteria in wines during their conservation is due to the absence of simple and effective analyses that allow the detection of these microorganisms in the initial stages.

Lugana wines are made from Turbiana grapes. In recent times, many white and rosé wines are bottled and stored in flint glass bottles because of commercial appeal. However, this practice could worsen the aroma profile of the wine, especially as regards the development of volatile sulfur compounds (VSCs). This study aims to investigate the consequences of exposure to light in flint bottles on VSCs profile of Lugana wines fermented with two different yeasts and with different post-fermentation residual nitrogen.

During alcoholic fermentation, nitrogen is an essential nutrient for yeast as it plays a key role in sugar transport and biosynthesis of wine aromatic compounds (thiols, esters, higher alcohols). The main issue of a lack in yeast assimilable nitrogen (yan) in winemaking is sluggish or stuck fermentations promoting the growth of alteration species which may lead to economic losses. However, correcting this nitrogen deficiency is sometimes not enough to restore proper fermentation performance. This suggests the existence of other nutritional shortages.

Prospective studies raise a real intellectual interest for those who contribute to them or take cognizance of it. But they are often considered too difficult to operationalize