The key role of vineyard parcel in modifying flavor compounds of Cabernet Sauvignon grapes

Freezing tolerance is an important trait affecting grapevine winter survival in the Northern United States.

Must fermentation is a complex process influenced by various factors, especially microbiological activities. The characteristics and quality of the resulting wine are closely linked to the stages that unfold throughout this progression.

Climate is a pervasive factor in the success of all agricultural systems, influencing whether a crop is suitable to a given region, largely controlling crop production and quality

The frequency of bushfires close to wine regions around the world has increased in the last two decades. The economic losses incurred when grapes and wines are discarded due to ‘smoke taint’ are substantial (i.e., hundreds of millions of dollars). Efforts to mitigate and ameliorate smoke taint are therefore crucial. Chardonnay, rosé and cabernet sauvignon wines made from grapes exposed to smoke during the 2020 wildfires in eastern Australia were subjected to various amelioration techniques: the addition of activated carbons, molecularly imprinted polymers (mips), and a proprietary resin (either directly, or following membrane filtration); spinning cone column (scc) distillation; and finally, transformation into vinegar.

Oak is the main material used in cooperage for making barrels and wood chips destined to aged spirits and wines. Quercus alba L., Quercus petraea L. and Quercus robur L. are three of the most commonly used oak species in cooperage companies.