Temperature-based phenology modelling for the grapevine 

During red wine fermentation, the extraction of phenolics compounds and sufficient oxygen provision are critical for wine quality [1,2]. In this trial, we aimed at evaluating the kinetics of phenolic extraction and dissolved oxygen during red wine fermentations using the airmixing system. Twenty lots of red grape musts were fermented in 300.000 L tanks, equipped with airmixing, using two injection regimes (i.e., high and low intensity, and high and low daily frequency). An oxygen analyzer was introduced into the tanks in order to record the concentration of dissolved oxygen over time.

L’extraction phénolique au cours de la fermentation à partir de vendanges de différents degrees de maturité du cépage Syrah/R99 a été etudiée. Cette travail fait parti d’un projet focalisé sur la qualité du raisin et des vins obtenus au cours du millésime 2002. Les vignes sont situées à Stellenbosch (Afrique du Sud) sur un sol Glenrose

AIM: Pinot Noir (PN) wines produced in South Tyrol were profiled with the aim to provide guidelines for the oenologist to reach specific winemaking goals in terms of typicity and quality.

Fruity notes play a key role in the consumer’s appreciation of Bordeaux red wines. If literature provides a lot of knowledge about the nature of volatile compounds involved in this fruity expression, the sensory phenomena involving these compounds in mixture still need to be explored. Considering previous sensory works about the impact of esters and some overripening compounds, the goal of this work was to study the implication of perceptual interactions involving red wine odorant compounds of diverse origins and described as potentially affecting fruity aromatic expression.

This report examines product quality assurance issues arising when technological aids and food additives are utilized in winemaking.