Spatial Analysis of Climate in Winegrape Growing Regions in Portugal

Expression of sensory attributes that reflect the varietal and geographical origin of wines (aka terroir) is central to perceived wine quality and reputation of wine producing regions.

Biodiversity loss and ecosystem degradation are among the greatest challenges of our time, and agriculture’s use of pesticides is a major driver.

Biomass accumulation in yeast has been studied in this work in terms of their role in fermentation processes. So, biotin is involved in many reactions and nitrogen metabolism disorders

The increasing demand for healthier, more transparent, and sustainable wine products has prompted the need for innovative solutions to optimize the wine health value chain.

Previous research on the fruity character of red wines highlighted the role of esters. Literature provides evidence that, besides these esters, other compounds that are not necessarily volatiles may have an important impact on the overall aroma of wine, contributing to a modulation of its global aromatic expression. The goal of this work was to assess the olfactory consequences of a mixture between esters and proanthocyanidic tannins, through sensory and physico-chemical approaches.
Sensory analysis of numerous aromatic reconstitutions, including triangular tests, detection thresholds, and sensory profiles, were conducted in order to evaluate the sensory impact of tannins on red wine esters perception.