Dry leaf hyperspectral reflectance predicts leaf elemental composition in grafted hybrids

The assessment of red wine mouthfeel relies primarily on the sensory description of its tannic properties. This evaluation could be improved by gaining a better understanding of the physicochemical properties of these tannins. Hence, the objectives of the present study were threefold: (1) to gain an insight into the sensory properties of subpopulations of proanthocyanidic tannins of different molecular sizes obtained through several ultrafiltration steps, (2) to quantify the kinetics of haze formation of these proanthocyanidic tannins in a dynamic polyvinylpyrrolidone (PVP) precipitation test, (3) to determine whether a correlation exists between the sensory and the precipitation data.

The quality of bottled white wines is highly influenced by their storage conditions, mainly temperature, and exposure to light and oxygen (1, 2).

Growing fungus-tolerant cultivars (PIWIs) reduces the need of fungicide use by 50-80 %. PIWIs have the potential to address climate change adaptation and mitigation simultaneously.

Light is a fundamental part at sales points which influences in the conservation of wines, particularly in those that are sold in transparent glass bottles such as rosé wines and increasingly white wines. The photochemical effect known as “light-struck taste” can cause changes in the aromatic characteristics of the wine. This “light-struck taste” is due to reactions triggered by the photochemical sensitivity of riboflavin (RBF).

Variations in average growing season and ripening season temperatures within the Walla Walla Valley American Viticultural Area are related to elevation and regional and local topography.