Estimation of stomatal conductance and chlorophyll fluorescence in Croatian grapevine germplasm under water deficit    

For several years, numerous studies aimed at limiting the use of SO2 in wines (thermal treatments, pulsed electric fields, microwaves …). Processes must be able to preserve the organoleptic qualities of wines with low energy consumption. In this context, ultraviolet radiations (UV-C), at 254 nm, are well known for their germicidal proprieties. In order to inactivate microorganisms in grape juice and wine without affecting the quality of the product, efficiency of UV-C treatment process should be optimized.

Wine flavor results on complexes interactions of odorous components, which come from different aromatic families like esters, thiols, aldehydes, pyrazines or lactones.

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

Climate change presents a significant challenge for actual viticulture. In this context, recovering minority grape varieties can be a crucial strategy to ensure resilience, particularly those capable of maintaining quality and aromatic complexity under water stress.

Establish relationships between taste and mouthfeel properties of grapes and tannin-related chemical parameters. Tempranillo Tinto and Garnacha Tinta grapes were harvested from distinct blocks in different dates; each sample collection date was separated by one week. Grapes were destemmed and macerated in 15% of ethanol for one week. The polyphenolic fraction (PF) of samples was submitted to solid phase extraction on C18 cartridges and recovered with ethanol. PFs were reconstituted in wine model and their taste and mouthfeel properties were characterised by rate-K-attributes methodology. In parallel, concentration (TC) and activity (TAc) of tannins as well as the concentration of tannins linked to anthocyanins (T-A) were determined using HPLC-UV–VIS.