The role of vine trunk height in delaying grape ripening: insights for viticultural adaptation strategies

Chemical and sensory changes occurring in red wine during ageing in oak barrique are due to the slow and gradual entrance of oxygen along with a release of ellagic tannin from the wood. Though oxygen can enter the cask through the bunghole, it is not clear the role of permeation through the wood staves as well as the amount of oxygen entering by permeation. The distribution of the released ellagic tannins in the wine ageing is also unknown. The oxygen passing through the bunghole may have a different wine ageing effect compared to the oxygen permeating through the wooden staves owing to the uneven ellagic tannin concentration throughout the wine.

Must fermentation is a complex process influenced by various factors, especially microbiological activities. The characteristics and quality of the resulting wine are closely linked to the stages that unfold throughout this progression.

Changing New Zealand climate equals a changing New Zealand terroir

AIM: In the last years, many wineries are increasing experimentation to produce more distinguishable beverages. In this sense, the reduction of the fermentation temperature could be a useful tool because it preserves volatile compounds and prevents wines from browning, particularly in the case of white wines.

Aroma is one of the most important attributes that determine consumer’s perception of the sensory quality of wine and varietal typicity.