NIR based sensometric approach for consumer preference evaluation

There are claims that wine grape cultivars are either isohydric or anisohydric; the former maintaining, and the latter decreasing, their plant water status as soil moisture declines. However, available information is inconsistent. There are those that show an existence of a continuum in cultivar response to soil moisture rather than a distinct categorization. Others even show both behaviors in the same cultivar grown in different environments. In this study we investigated the behavior of 30 own rooted Vitis vinifera cultivars during successive drydown and rewatering cycles over two growing seasons in arid eastern Washington (<200 mm annual precipitation).

Dans la region Nord-Est du Brésil, située à la Vallée du São Francisco, localiséee entre les paralleles 8-9º HS, la production de vins tropicaux a commencé il y a une vigntaine d’années. Dans cette région, il est possible d’avoir au minimum deux récoltes par an, car la moyenne de température est de 26 ºC, avec une pluviosité moyenne de 550 mm entre les mois de janvier-avril.

A natural glycolipid mixture obtained from the edible mushroom dacryopinax spathularia (“glycolipids”) is known to be an effective and approved antimicrobial treatment in non-alcoholic beverages at concentrations ranging from 5 – 100 mg/l. It has found a place alongside DMDC for the provision of microbial stability in soft drinks. These properties make the natural and sustainably produced glycolipids a promising candidate for the supplementation or replacement of SO2 in different winemaking processes.

Tropical fruit aromas in wines are thought to be important to wine consumers, although there is little research to confirm this statement. With so many wine styles available, it has become important to understand the qualities that are desirable to consumers and how to achieve those qualities. Thiols and esters are compounds that have been found to cause tropical fruit aromas in chardonnay (ref). Fermentation temperature gradients and skin contact were found to increase these compounds using micro scale fermentations. This work aimed to scale up these fermentations/operations to determine if the desired tropical fruit aromas could still be achieved and if there is a perceivable difference in tropical fruit aromas, liking, and emotional response in the wines at the consumer level.

Dans une approche globale, nous proposons la définition suivante du zonage : “représentation cartographique associée à une sectorisation du territoire en zones unitaires homogènes à partir de facteurs discriminants établis sur la base d’indicateurs quantifiables et d’avis d’experts”. La première application de cette méthode a porté sur la caractérisation du terroir en liaison avec les aspects qualitatifs des vins. Il est également possible d’envisager d’appliquer cette démarche dans les stratégies environnementales et paysagères liées aux approches territoriales et aux pratiques viticoles. Cette méthode peut servir de base dans la mise en œuvre des outils financiers associés aux mesures environnementales (CTE, aides spécifiques).