PIWIs’ variation in drought response under semi-controlled conditions 

Under standard wine tasting conditions, volatile organic compounds (VOCs) responsible for the wine’s bouquet progressively invade the chemical space perceived by the consumer in the glass headspace.

The aim of this study was to evaluate the volatile and phenolic profiles of three red and one rosé wines stored in bottles for 30 months. Four wines were provided by a winery located in South Tyrol

Sforzato di Valtellina DOCG is a special reinforced red wine produced using withered Nebbiolo grapes. The withering process takes place in traditional rooms under natural environmental conditions; it starts immediately after the harvest and ends not before the 1st December of the same year. The process can be performed with different bunch placements that can influence the grapes features.The purpose of the study is to compare the effect on grape physico-chemical parameters for four withering bunch placement systems: hanged clusters (HC), plastic crates (CT), breathable mesh fabric on wooden frames panels (MF), and reed mats (RM). For all the systems studied, the withering length was two months at a temperature between 6 and 19 °C and a relative humidity of 41-88%.

When sparkling wine is served, the first attribute perceived is foam1. Bentonite is usually added to wine in order to cause particle flocculation

Berry composition at ripeness can be explained by many factors. This study was carried out from 2004 through 2011 in a 60 block network in the Yonne region, Burgundy.