The characteristics of strong territorial brands: the case of Champagne

Performing accurate vineyard yield estimation is of upmost importance as it provides important benefits to the whole vine and wine industry. Recently, image-analysis approaches have been explored to address this issue however this approach has as main challenge the bunch occlusion, mostly by vegetation but also by neighboring bunches. The present work aims at assessing the magnitude of bunch occlusion by neighboring bunches and to evaluate its dependency on a selection of vegetative and reproductive vine parameters assessed at fruiting zone. Forty vine segments (1 m) of two vineyard plots of the white cultivars ‘Alvarinho’ and ‘Arinto’ were assessed for vegetative and reproductive features at fruiting zone and imaged with a 2D camera.

Volatile phenols from wildfire smoke are absorbed by wine grapes, resulting in undesirable smoky and ashy sensory attributes in the affected wine.[1] Unfortunately the severity of wildfires is increasing, particularly when grapes are ripening on the vine. The unwanted flavors of the wine prompted a need for solutions to prevent the uptake of smoke compounds into wine grapes. Films using cellulose nanofibers as the coating forming matrix were developed as an innovative means to prevent smoke phenols from entering Pinot noir grapes. Different film formulations were tested by incorporating low methoxy pectin or chitosan.

Grapevines are an important economic crop grown in temperate climates of both hemispheres characterized by short‐term heat spells and heat waves

The effect that some extraction techniques, such as ultrasound (Cacciola, Batllò, Ferraretto, Vincenzi, & Celotti, 2013; Povey & McClements, 1988) or microwaves (Carew, Close, & Dambergs, 2015; Carew, Gill, Close, & Dambergs, 2014) produce on the aroma of red wines, when applied to processes of extractive nature, such as pre-fermentative maceration or ageing with oak chips (Spanish oak – Quercus pyrenaica and French oak – Quercus robur) has been studied. The volatile profile was determined by means of gas chromatography coupled with olfactometric and mass spectrometric detection. A sensory analysis was also carried out. No indications were found to show that the pre-fermentative treatment with microwaves or ultrasound modified the sensory profile of the wines whereas the application of such energies during the ageing phase showed some positive trends at sensory level.

The use of oenological additives is becoming a common practice due to the technological and sensory properties they provide to the wines. However, the number of studies focused on the impact that these additives might induce on wine flavor perception during wine tasting is still quite scarce. The aim of this work was to evaluate the effect of three different types of common oenological additives: two oenotannins (ellagitannin and gallotannin) and a commercial preparation of yeast mannoproteins on the long-lasting flavor perception (aroma and astringency).