Mapping intra-plot topsoil diversity of Burgundy vineyards (Aloxe-Corton, France) from very high spatial resolution (VHSR) images

In recent years, the use of amphorae in winemaking has become more frequent, symbolizing a return to the origins of vinification to broaden the availability of wines with different style.

Besides location and microclimatic conditions, soil plays an important role in the quality of grapes and wine. Soil properties influence…

Chitosan has been shown to enhance grapevine tolerance toward downy mildew while reducing the environmental impact of traditional protection products.

Over the past two years, the AWRI has received 69 wine samples suspected of being affected by mousy off-flavour. The character has been mostly observed in white wines.

During bottle aging, many thiol compounds are involved in the expression of bouquet of great aged red wines according to the quality of the closure.1,2 Identifying thiol compounds in red wines is a challenging task due several drawbacks including, the complexity of the matrix, the low concentration of these impact compounds and the amount of wine needed.3,4
This work aims to develop a new strategy based on the functionalisation of oak wood organic extracts with H₂S, to produce new thiols, in order to mimic what can happen in red wine during bottle aging. Following this approach and through sensory analysis experiments, we demonstrated that the vanilla-like aroma of fresh oak wood was transformed into intense “meaty” nuances similar to those found in old but non oxidized red wines.