Evaluation of wood starch content on bench grafting success rate in grapevine

Approaching the notion of terroir wines at the level of consumption poses a problem due to the absence of a regulatory definition of the term terroir, which is not taken up either at Community level or at national level (the Consumer Code in particular does not define not the land). However, whatever definition is adopted for the terroir, we can retain at the consumer level an identification of the terroir through the different geographical mentions appearing on the labels or on the shelves of the wine shelf.

There are yet many gaps in our knowledge about the aroma potential of winemaking grapes and its measurement. Trying to bring some light into this question, a new general strategy based on the accelerated hydrolysis of reconstituted phenolic and aromatic fractions (PAFs) extracted from grapes has been developed

The aim of this work was to characterize the aromatic profile of white and rosé base wines for the elaboration of sparkling wines from seven autochthonous grape varieties of Castilla y León. The ‘Albarín’, ‘Godello’ and ‘Verdejo’ white grape cultivars contribute with more fruity notes than the ‘Viura’ and ‘Malvasía’ cultivars; and ‘Prieto picudo’ coloured grape cultivar has more fruity character than ‘Garnacha’.

The multi-annual study of the International Genetic Bank of the Grape Vine has shown that red varieties are enough, but the red varieties that produce high-quality red wine are minimal.

Strecker aldehydes (SAs) are volatile compounds that significantly influence wine aroma and quality, contributing notes such as “cooked vegetable” (methional), “honey” (phenylacetaldehyde), and “malt” (2-methylpropanal, 2-methylbutanal, 3methylbutanal).