Tracking the origin of Tempranillo Tinto through whole genome resequencing and high-throughput genotyping  

Wine aroma descriptors are important tools for wine evaluation. The present well-known wine aroma descriptor system was created and based on Western culture, which makes difficult for Chinese consumers to recognize and learn wine. AIM: The aim of this study was to update the wine aroma descriptor system for Chinese.

Methods: Fifty-four wine aroma descriptors of ‘Le nez du vin’ was used as substitution candidates. Firstly, a survey on unfamiliar aromas was distributed to 150 untrained Chinese wine consumers. Twenty attributors, such as blackcurrent buds, quince, linden, were selected as the most 17 unfamiliar. Then, a descriptive analysis was performed by trained tasting panel to substitute the targeted twenty aromas perfume. Furthermore, reference standards were looked and new le nez du vin were made. Finally, a substitution analysis was performed to replace the unknown wine aroma to the Chinese local aromas.

Samples from 3 wine types were treated with a cationic exchange resin (7 lots) and stored for 8 years (47 samples). Forty-seven parameters were determined, including (1) important substrates with impact in white wine oxidation and (2) markers of oxidation. From group 1, sugars, elements, phenolic compounds, α-dicarbonyls and SO2 and from group 2, browning (A420), acetaldehyde, alkanals, furanic compounds were quantified.

Riesling represents the most widely cultivated grape variety in Germany and is therefore of particular economic interest. During recent years an increase in the petrol-note as well as in undesirable bitter and adstringent notes has been reported. These changes are most likely linked to increasing temperature and sunlight exposure of grapes due to climate changes.
The “petrol note” is caused by the formation of the C13-norisoprenoid 1,1,6-trimethyl-1,2-dihydronaphthalin (TDN), which originates from acid-labile precursors formed by the carotenoid degradation in the grape.

Les composés actifs du vin ont, jusqu’ici, peu fait l’objet d’études sur le temps long. Le développement de l’œnologie, de l’analyse des vins et, de manière concomitante, l’essor des règlementations vinicoles au XXe siècle révèlent pourtant au grand jour le poids de ces composés et leurs évolutions. Dans cette communication, nous souhaitons montrer comment l’acidité volatile des vins,

Pressing has a relevant impact on the characteristics of the must and subsequently on white wines produced [1]. Therefore, the adequate management of pressing can lead to the desired extraction of phenols and other grape compounds (i.e. Organic acids), aromas and their precursors, allowing the production of balanced wines [2]. This aspect is especially important to sparkling wine where the acidity and pH, and the content of phenols affect its longevity and the expected sensory character.