Withering of the ‘Moscato giallo’ grapes under covered space

It is well-known that there is a relationship between the “terroir” and the characteristics of grapes and quality of wines. However, adequate grape variety and other cultural factors should be also taken into account

In the Burgundy vineyard, frequent tractor traffic and management of inter-rows alternating grass cover and chemical weed-control lead to structural soil contrast between row and inter-row. The aim of this study was to characterize and model water flow in relation with topsoil structure modifications induced by these practices. Void ratio of the different soil volumes were determined using bulk density measurements.

An organoleptic defect, called fresh mushrooms off-flavor, appeared in wines and spirits since the 2000’s. Numerous researches demonstrated that octen-3-one, octan-3-ol and octen-3-ol

Under standard champagne tasting conditions, the complex interplay between the level of dissolved CO2 found in champagne, its temperature, the glass shape, and the bubbling rate, definitely impacts champagne tasting by modifying the neuro-physico-chemical mechanisms responsible for aroma release and flavor perception. Based on theoretical principles combining heterogeneous bubble nucleation, ascending bubble dynamics and mass transfer equations, a global model is proposed (depending on various parameters of both the wine and the glass itself), which quantitatively provides the progressive losses of dissolved CO2 from laser-etched champagne glasses.

A common problem in wineries is haze formation after bottling, mainly caused by unstable proteins present in white wine. The most used material to eliminate these proteins is bentonite.