Apoplastic pH influences Vitis vinifera Barbera recovery responses to short and prolonged drought 

Many works have been carried out to identify the key aroma volatile compounds of oak wood (e.g., whisky-lactone, furfural, maltol, eugenol, guaiacol, vanillin) using conventional gas chromatography coupled with olfactometry and mass spectrometry (GC-O-MS). Inspired by recent untargeted approaches in the field of food “omics”, this work aims to extend our knowledge on the impact of cooperage process on the volatile composition of oak wood using two-dimensional comprehensive gas chromatography coupled with time of flight mass spectrometry (GCxGC-ToFMS).

AIM To determine the effect of both ripeness and enzyme maceration on the astringency and bitterness perception of Cabernet Sauvignon winesRecent work has contributed to a more detailed understanding of the grape cell wall deconstruction process from ripening through crushing and fermentation, providing a better understanding of what role polysaccharides play in post-harvest fermentation of grapes(1,2). Current research on glycomics in red wine making suggest polysaccharides are important sensory impact molecules (3–6). METHODSOur experimental system harvests Cabernet Sauvignon grapes at three different ripeness levels and makes wine both with and without enzyme treatment.

An emblematic name of the burgundy wine region, a few kilometers from dijon, gevrey-chambertin stands out as a small wine town of international renown in the heart of a prestigious red wine vineyard listed as a unesco world heritage site.

In the context of increasingly hot and dry summers, the adoption of innovative irrigation technologies has become essential for maintaining grape production while minimizing water use.

AIM: The increasing incidences of wildfires in wine grape growing regions pose a significant risk. Persistent exposure to smoke can compromise the quality and value of wine grapes and adversely affect wines made from smoke exposed grapes.