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

The production of Port Wine requires the addition of grape spirit to stop the fermentation, ensuring the desired sweetness

Malolactic fermentation (MLF) is a secondary step in the vinification process and it follows alcoholic fermentation (AF) which is predominantly carried out by Saccharomyces cerevisiae. These two processes result in the degradation of metabolites to produce secondary metabolites which also contribute to the final wine flavour and quality. AF results in the production of ethanol and carbon dioxide from sugars and MLF stems from the degradation of L-malic acid (a dicarboxylic acid) to L-lactic acid (a monocarboxylic acid). The latter process results in a smoother texture as the acidity of the wine is reduced by the process, it also adds to the flavour complexity of the wine.

Local climate characterization is fundamental in terroir description, yet global change perspectives raise questions about its feasibility, since temporal stability cannot be no more assumed for the forthcoming years.

Background: Elaborating red-wines from grape cultivars with different polyphenolic profiles could improve wine color and its phenolic-dependent characteristics

AIM: Cork, the bark of Quercus suber L. is a natural, renewable, sustainable, and biodegradable raw material, representing an abundant and cheap source of raw material. Portugal is the major cork producer (185,000 tons) processing about three-quarters of the world’s cork, generating up to 25 wt % of cork dust as a by-product.