The pedoclimatic conditions impact the yeast assimilable nitrogen concentration in the grapevine must and the valorisation of foliarnitrogen fertilisation

Young white wines should be consumed within a short time after bottling to avoid loss of their fresh, fruity attributes. Shelf-life of white wines can be extended if they are stored under suitable conditions of time and temperature prior to consumption.

“Pinking” is a term used to define an abnormal pink coloration assumed by white wines in certain cases. Despite the are many hypotheses about the causes of this phenomenon, pinking still represents an issue for the wine industry. In the absence of reliable preventive strategies, wineries often rely on treatments such as charcoal fining, which is also negatively impacting wine aroma. This study aims at evaluating the potential of different fining agents based on animal or vegetal proteins to prevent wine pinking when applied at the level of must clarification. The work was carried out on Lugana wines, which is well-recognised as sensible to pinking problems. METHODS: Two experimental Lugana musts were obtained by applying a standard winemaking protocol and were then clarified with different commercial preparations based on vegetal proteins or casein, alone or in combination with PVPP. A control only using pectolytic enzyme was also prepared. Finings were carried out at 4°C for 16h, and the clear must (200 NTU) was then fermented in controlled conditions.

Little research has been undertaken to investigate the main contributors to the aroma of Syrah wines from the cool northern part of the Rhone valley despite the historical importance of this cultivar for this wine region. The aim of the present work was to study the key odorants of Crozes-Hermitage wines made

Wineries of Beaumes-de-Venise area make their best red wines with grapes from the “Triassic terroir”. This « terroir » is characterized by soils from the Triassic period. These specific soils are complex and quite heterogeneous. They originate from an eventful geological history to keep in mind to understand soils geographical distribution.

Favoring the formation of volatile compounds and their precursors in must and wine represent one of the principal goals during winemaking technology. In recent years, most attention has been placed on using glycosidases to enlarge the aroma profile of white wines. The effect of enzymes makes odorless glycosidically-bound precursors be converted into aromatic compounds. This paper focuses to study the influence of enzymes (pectolytic and β-glycosides) administered before alcoholic fermentation, even if most studies analyze their use in different winemaking stages. Two semi-aromatic varieties such as Fetească regală and Sauvignon blanc were chosen.