Vine response to compost addition on a sandy-loam soil in the north-east of italy. Effects on root system, vegetative growth, yield and grape quality of Cabernet-Sauvignon cv

AIM: The diversity and complexity of the fermentation ecosystem during wine making limits the successful prediction of wine characteristics. The use of selected starter cultures has allowed a better control of the fermentation process and the production of wines with established characteristics. Among them, the use of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae yeasts has gained attention in recent years due to the fructophylic nature of the first and the ability of this inoculation protocol to reduce the acetic acid and ethanol content of the wines.

Grapevine is one of the most extensively cultivated fruit crops, playing a crucial role in the economies of many grape-growing regions around the world.

A vineyard landscape is above all an area observed by someone, that is to say a physical entity perceved and represented by this person.

The Bull’s Blood of Eger (‘Egri Bikavér’) is one of the most reputed red wines in Hungary and abroad, produced in the Northeastern part of the country.

The use of oenological additives is becoming a common practice due to the technological and sensory properties they provide to the wines. However, the number of studies focused on the impact that these additives might induce on wine flavor perception during wine tasting is still quite scarce. The aim of this work was to evaluate the effect of three different types of common oenological additives: two oenotannins (ellagitannin and gallotannin) and a commercial preparation of yeast mannoproteins on the long-lasting flavor perception (aroma and astringency).