Introducing heterogeneity measurements in terroir studies. Application in the região demarcada do douro (n portugal)

Recent wine-like reconstitution sensory studies confirmed that several monoterpenes were the key aroma compounds in the perception of an ‘apricot’ aroma attribute in Viognier wine.

Commercial oenological tannins (TECs) are widely used in the wine industry. TECs are rich in condensed tannins, hydrolyzable tannins or a mixture of both. Wine grapes are a important source of proanthocyanidins or condensed tannins while oak wood possess a high concentration of hydrolyzable tannins (Obreque-Slier et al., 2009). TECs contribute with the antioxidant capacity of wine, catalyze oxide-reduction reactions and participate in the removal of sulfur compounds and metals.

AIM: The current loss of genetic grapevine diversity is mainly due to the reduced number of varieties used for making wine. A way of preserved endangered varieties is the establishment of germplasm banks.

Ya en 1964 GIOVANNI DALMASSO et alii describiendo el Moscato bianco (12) ponían de manifiesto la dificultad realmente ardua en descubrir “si no todas, por lo menos las más importantes variedades que llevan el nombre de Moscateles

The global wine production is continuously evolving to meet the new demands and preferences of consumers. in this evolving scenario, it’s important to determine which trends will be short-lived and which will remain over time. The promotion of healthier habits has encouraged consumers to try to find alternatives with low or no alcohol content. The challenge for the industry is to produce an alcohol-free wine that retains the familiar aromas and mouthfeel of traditional wine but without alcohol. Ethanol is the most abundant compound in wine, excluding water.