Learning from remote sensing data: a case study in the Trentino region 

Ellagitannins are the main oak wood phenolic compounds that contribute to wine and spirits organoleptic quality (color, astringency, bitterness)(1-3). Given the lack of knowledge regarding their composition and evolution in spirits, the objectives were to follow their extraction kinetic in Cognac “eaux-de-vie” matured in barrel representing different toasting and to observe their evolution and structural modifications during aging. METHODS: Eight different toasting levels were used for studying the impact of the toasting on ellagitannins composition. Two verticals (1978-2018) of “eaux-de-vie” samples coming from two terroirs were analyzed in order to observe ellagitannins evolution during aging. The above analyses were conducted using HPLC-Triple Quadrupole mass spectrometer (4) and the unknown compounds were identified by UPLC-Q-TOF, purified by preparative HPLC prior to 1D/2D-NMR analysis.

The Appellation d’Origine Contrôlée area of ​​Cahors (Lot) covers an area of ​​21,700 ha, spread over 45 municipalities, of which only 4,300 are planted with vines. The main grape variety of this AOC is the Cot noir which represents 70% of the grape varieties, thus giving their typicality to the wines of this region; but despite this importance, to our knowledge, its physiology has remained relatively unstudied.

To investigate the impact of spatial variation in vine vigour on the accumulation of methoxypyrazines in the rachis of Cabernet-Sauvignon. Cabernet-Sauvignon rachis has been shown to contain significantly higher concentrations

Over the last decade, the use of non-Saccharomyces yeasts in the winemaking process has been re-assessed and accepted by winemakers. These yeasts can be used to achieve specific objectives such as lowering the ethanol content, preventing wine spoilage and increasing the production of specific aroma compounds. Since these species are unable to complete alcoholic fermentation, strategies of co- and sequential inoculation of non-Saccharomyces and Saccharomyces cerevisiae have been developed. However, when mixed starter cultures are used, several parameters (e.g. strain yeast, inoculation timing and nutrient competitions) impact the growth of the individual yeasts, the fermentation kinetics and the metabolites/aroma production. In particular, competition for nitrogen compounds could have a major impact, potentially leading to sluggish fermentation when the yeast assimilable nitrogen (YAN) availability is low. Moreover, many aroma compounds produced by the yeasts are directly produced and influenced by nitrogen metabolism such as higher alcohols, acetate esters and ethyl esters which participate in the organoleptic complexity of wine.

Estimation of the resistance of a wine against oxidation is of great importance for the wine. To that purpose, most of the commonly used chemical assays that are dedicated to estimate the antioxidant (or antiradical) capacity of a wine consist in measuring the capacity of the wine to reduce an oxidative compound or a stable radical.