Withering of the ‘Moscato giallo’ grapes under covered space

The development of off-flavours in wine distillates, particularly those associated with the tails fraction, is a key issue in the production of high-quality spirits.

UV-Visible spectroscopy in conjunction with chemometrics, was successfully applied to objectively differentiate sparkling wine press juice fractions of Pinot noir. Two measurements methods were applied: reflectance using a fibre optic probe in-line and transmission using a benchtop spectrophotometer.

In the last years the application of genomic tools to the analysis of gene expression during grape berry development generated a huge amount of transcriptomic data

Global warming is responsible for a lack of organic acid in grape berries, leading to wines with higher pH and lower titrable acidity. The chemical, microbiological and organoleptic equilibriums are impacted by this change of organic acid concentration. It is common practice to acidify the wine in order to prevent these imbalances that can lead to wine defects and early spoilage. Tartaric acid (TA) is most commonly used by winemaker for wine acidification purposes. Fumaric acid (FA), which is authorized by the OIV in its member states for the inhibition of malolactic fermentation, could also be used as a potential acidification candidate since it has a better acidifying power than tartaric acid.

In sparkling wines, foam is a relevant aspect whose measurement method could affect the results. The shaking test (ST) is a simple method measuring foamability1,2