Towards a spatial analysis of antique viticultural areas: the case study of Amos (Turkey) and some other places

Pressing has a relevant impact on the characteristics of the must and subsequently on white wines produced [1]. Therefore, the adequate management of pressing can lead to the desired extraction of phenols and other grape compounds (i.e. Organic acids), aromas and their precursors, allowing the production of balanced wines [2]. This aspect is especially important to sparkling wine where the acidity and pH, and the content of phenols affect its longevity and the expected sensory character.

AIM: The objective of this work is to study the effect of the addition of polysaccharides extracted for grape pomace by-products and musts on sensory and chemical composition of white wines. Much of the waste obtained in the wine sector is not used, and they can have some valuable compounds, such as the polysaccharides (PS).

Inactive dry yeast treatments in the vineyard are a tool used with the aim to improve the concentration and quality of secondary metabolites in grapes, leading to a better differentiation of the wines made from grapes differently treated. In this work, a foliar spraying treatment with yeast derivatives specifically designed to be used with the patent pending application technology of Lallemand Inc. Canada (LalVigne® Mature, Lallemand Inc., Montreal, Canada) was tested on Vitis vinifera L. cv. Barbera and Nebbiolo black winegrapes. The aim was to evaluate the effect of this treatment on the phenolic compounds accumulation, the skin physical-mechanical properties and the related phenolic extractability. Prior to analysis, the berries were sorted by flotation in order to evaluate their distribution by density class, and to determine the skin texture parameters of berries with different sugar contents, thus understanding also the ripening effect.

he use of high-power ultrasound (US) is proving of great interest to the oenological industry due to its effects in the improvement of wine organoleptic characteristics, especially in terms of color [1, 2].

Les paysages participent à l’identité des vins de l’Hérault, avec une grande richesse de diversité. Leur observation, au travers des quatre saisons, s’appuie sur deux dimensions primordiales : la genèse de leur construction par l’homme et l’esthétique. L’hiver est la saison la plus favorable au décryptage de ce vignoble étagé, du littoral méditerranéen aux premières pentes du Massif Central; il permet de lire l’histoire des stratégies viticoles des vignerons. Les autres saisons sensibilisent plus à la beauté de vignobles dans des écrins de végétation typiquement méditerranéenne. La multiplicité des pratiques culturales et des cépages contribue à cet attrait. L’incitation au parcours, en toute saison, est très forte grâce au réseau des routes et des chemins de vigne.