Spontaneous fermentation dynamics of indigenous yeast populations and their effect on the sensory properties of Riesling

Aims: Establishing an image of fine wine through the Geographical Indication (GI) system is of interest to the Australian wine sector. Beyond provenance, the sensory experience of fine wine is often linked to consumption with appropriate foods. For this purpose, studies were undertaken to understand consumer perceptions of what

The rising trend of moderate wine consumption as a part of a healthy lifestyle promotes white wines with higher phenolic content because of their bioactive properties. Duration and temperature of the maceration process have a marked impact on the content and composition of wine phenolics. The aim of this study was to explore the effect of applying maceration processes of different durations and temperature on total phenolic content and flavan-3-ol compounds concentration of Malvazija istarska (Vitis vinifera L.) wines, an autochthonous Croatian white grape variety. Vinification took place at the Institute of Agriculture and Tourism (Poreč) where pre-fermentative two days cryomaceration treatment at 8 °C (CRYO), seven days maceration treatment at 16 °C (M7), and prolonged post-fermentative maceration treatments at 16 °C for 14 days (M14), 21 day (M21), and 42 days (M42) were studied and compared to non-maceration control treatment (C). Total phenolic content was determined by the Folin-Ciocalteu colorimetric method using a UV/VIS spectrophotometer and the results were expressed as gallic acid equivalents (mg/L GAE).

In a situation of uncertainty towards the overall effect of climate change and the reduction of pestice utilization on quality, the wine sector needs to maintain the profitability of producers, which inexorably depends on ensuring the quality of grapes and wines. Among the various alternatives that can be adopted, hybrid varieties carrying resistance genes are currently gaining the attention of researchers and producers. Some of them are already a reality and are included in the national catalogue of some countries, selected by research institutes all over Europe.

S’intende per Piano Regolatore delle Città del Vino la metodologia per redigere la parte strutturale dello strumento comunale di governo del territorio. Parliamo, infatti, del principale strumento comunale di governo del territorio, così come è venuto maturando nella riflessione delle Città del Vino, strumento che si misura con la sfida di governare tutto il territorio in modo coerente e sostenibile, a partire dal riconoscimento del valore del “sistema vigneto” e della sua intrinseca fragilità.

PR proteins can cause haze in wines, and the risk is to keep the wine unsold. Generally, in winemaking bentonite solves this problem by removing proteins, but it is not a renewable resource, has poor settling, which means difficulty in filtering after use and a considerable loss of wine, it is not a specific adsorbent and may reduce aromas and flavor compounds