Key phenolic compounds in the pulp of new red-fleshed table grape hybrids: anthocyanins and flavonols 

Les paysages viticoles méditerranéens présentent une originalité qui ne se retrouve nulle part ailleurs : ils associent des garrigues très odoriférantes à des parcelles de vignes souvent qualitatives. La connaissance empirique des vins du Languedoc par leurs dégustateurs a conduit la Chambre d’Agriculture de l’Hérault à supposer que les arômes de la garrigue environnante peuvent se retrouver dans les vins (arômes de ciste, de genévrier, … )

Aims: The current study seeks to demonstrate that premium Shiraz wines from different Australian geographic indications (GI) can be distinguished by their volatile compound composition. 

Context and purpose of the study. Vitis vinifera grapevine is a perennial crop which is globally cultivated, surviving cold winters in temperate zones by entering a state of dormancy.

This study aims to investigate the effects of different conditions of grape processing or fermentation on the aroma profile of New Zealand white wines.

Quantity and quality of flavonoïds in grape berries are important parts of their global quality. Several studies had shown that tannins are responsible for some major flavour properties of red wines such as colour, bitterness and astringency. Nevertheless, their synthesis and properties are still misunderstood. Some studies had suggested that the tannic pool was set before veraison. Thus, the comprehension of the relations between environment and setting of this tannic pool, up to the harvest, is not sufficient.