Armenia: historical origin of domesticated grapevine

With alcohol consumption steadily declining, the growing popularity of dry january, a fiercely competitive environment, high dry matter inflation, economic upheavals, commercial uncertainties… The wine industry must adapt and offer products that meet consumer expectations, without denying their historical singularities.

In the context of climate change, it is essential to provide producers with alternatives based on local grape varieties capable of meeting modern quality and sustainability requirements.

Climatic changes cause significant variations in the composition of grapes. for red grapes, a mismatch between phenolic and technological ripening is often observed. There is also often a marked increase in pH and a reduction in fixed acids, which affect the stability and evolution of the wine during ageing. These experiments will provide more information on the role of pH during the winemaking of red wines on the extraction and evolution of phenolic compounds.

Malolactic fermentation (MLF) is an important step in winemaking to improve wine quality through deacidification, increased microbial stability, and altered wine flavor. The phenolic composition of wine influences the growth and metabolism of lactic acid bacteria (lab) used for MLF.

The pinking is a phenomenon that can occur in white wine produced with white grape causing the color change from yellow to red-salmon hue. Even if its appearance is highly variable and dependent to the vintage, the wines from certain grape varieties, such as Sauvignon blanc, Chardonnay, Riesling and Trebbiano di Lugana, have been identified to be more susceptible to the pinking.