Rootstock impact on foliar symptom expression of esca on Vitis vinifera cv. Cabernet-Sauvignon

Traceability of wine is today a consumer demand and a scientific challenge. The methods of analysis must be able to control three fundamental parameters: the geographical origin, the grape varieties, and the vintage.

Smoke impact is an ongoing and growing issue for vintners across the globe, with the west coast of the U.S. and Australia being two of the largest wine industries impacted. Wine has shown to be especially sensitive to smoke exposure, often acquiring off-flavor sensory characteristics, such as “burnt rubber”, “ashy”, or other medicinal off-flavors.1 While several studies have examined the chemical composition of smoke influences on wine, some studies disagree on what compounds are having the largest impact on smell and flavor.2 This study is designed as a bottom-up approach to inventory the chemical compounds derived from smoke from a grassland-like fire that are potentially influencing wine chemical composition.

This report examines product quality assurance issues arising when technological aids and food additives are utilized in winemaking.

AIM: Bonarda, the second red grape variety in Argentina, produces high yields per hectare generating, in several cases, wines with low levels of quality compounds.

The management of yeast nutrition is an essential approach for a better control over wine fermentation process. Most of the researches on this subject in the last decades focused on nitrogen nutrition. However, vitamins, while being key compounds for yeast metabolism as co-factors for numerous enzymatic activities, were left mostly unexplored.