Monitoring early rooting behavior of grapevine rootstocks: a 2D-imaging approach

Oxygen management in wine is one of the most significant challenging issues for winemakers.

The climate change is afecting particulary to the South of Spain, with high temperatures. It is important to develop new strategies in order to mantain the quality of wines

The objective of these work was to demonstrate that toasted fragments of pruning vine-shoots added to the wines after fermentation provide them with differentiated aromatic notes and improve their quality.

At least since de XIXth century, wine writers oppose quite often the wines from Gevrey-Chambertin to the wines from Chambolle-Musigny claiming that the former are more “masculine” (full-bodied, powerful tannins, leathery, rustic…) and the later more “feminine” (delicate, elegant, silky, flowery…).

Wines made from Muscat d’Alexandria grapes exhibit a high haze risk. For this reason, they are systematically treated with bentonite, on the must and sometimes also on wine. In most oenological labora-tories and in companies (trade, cooperatives, independent winegrowers), the test that is by far the most widely used, on a worldwide scale, remains the heat test at 80°C for 30 minutes to 2 hours (and some-times up to 6 hours). The tannin test (sometimes coupled with a heat treatment) and the Bentotest are still used. In this study, we show that all these tests give much higher estimates of the haze risk than the risk assessed by a 24-48h treatment at 42°C, which represents a heat wave.