An internet-based gis application for vineyard site assessment in the U.S. and matching grape variety to site

Limited information is available on grape wall-derived polymeric structure/composition and how this changes during fermentation. Commercial winemaking operations use enzymes that target the polysaccharide-rich polymers of the cell walls of grape tissues to clarify musts and extract pigments during the fermentations. In this study we have assessed changes in polysaccharide composition/ turnover throughout the winemaking process by applying recently developed cell wall profiling approaches to both wine and pomace polysaccharides. The methods included gas chromatography for monosaccharide composition (GC-MS), infra-red (IR) spectroscopy and comprehensive microarray polymer profiling
(CoMPP) using cell wall probes.

In Portugal, and particularly in the Demarcated Region of Douro (DDR), wine production has a great tradition, producing the unique and worldwide famous Port wine as well as other remarkably good table wines. In this study the impact of projected climate change to wine production is analysed for the DDR. A statistical grapevine yield model (GYM) is developed using climate parameters as predictors.

Characterization of phenolics and VOCs in wines obtained from Malbec vineyards of the Uco Valley submitted to high-altitude solar UV-B and water restriction

The study of the interaction between vineyards and the environment to establish the grapevines in the appropriate places has been applied in wine science for 5000 years. Advances in the field of the zoning have not been uniform in time, and have occupied a preferential place in the contributions of Roman writers of the 1st Century AC, the contemplations of Tokay (1700) and Porto (1756) and works of the second half of the 20th century. Zoning practices today integrate multidisciplinary methodologies (viticulture, enology, soils, climatology, cartography, statistics, computer science) and require further development for future application.

Wine aroma descriptors are important tools for wine evaluation. The present well-known wine aroma descriptor system was created and based on Western culture, which makes difficult for Chinese consumers to recognize and learn wine. AIM: The aim of this study was to update the wine aroma descriptor system for Chinese.

Methods: Fifty-four wine aroma descriptors of ‘Le nez du vin’ was used as substitution candidates. Firstly, a survey on unfamiliar aromas was distributed to 150 untrained Chinese wine consumers. Twenty attributors, such as blackcurrent buds, quince, linden, were selected as the most 17 unfamiliar. Then, a descriptive analysis was performed by trained tasting panel to substitute the targeted twenty aromas perfume. Furthermore, reference standards were looked and new le nez du vin were made. Finally, a substitution analysis was performed to replace the unknown wine aroma to the Chinese local aromas.