Validation of phenological models for grapevine in the Veneto region

Cabernet Sauvignon and Petite Sirah are the top red wine cultivars in CA, however, the hot climate in Fresno is not ideal for red Vitis Vinifera, particularly for berry color development. Mechanical pruning and irrigation were studied previously to significantly affect grapevine yield performance and berry quality. But there is lack of studies on cordon height and irrigation on mechanical pruned vineyard system.

Specific inactivated yeast derivatives (SYDS) are obtained from s. cerevisiae yeasts by various processes (thermal, mechanical, and enzymatic) and have diverse oenological applications to improve wine quality. However, different impacts on wine sensory and aromas were reported, depending on syds types and fractions, wine matrices, and experimental settings. Few works have examined the impact of SYDS on aromas considering also those on wine macromolecules influencing organoleptic properties.

The reflections presented here are a synthesis of a set of research on the construction of a scientific logic concerning the relations between the terroir, the vine, the wine, and on the study of a product, the wine, considered as the resulting from many interactions between factors of various orders. This work has benefited greatly from discussions of an epistemological as well as a technical nature with all the researchers at URVV (Angers) and with our colleagues at the Institut National des Appellations d’Origine, over several years.

Les pratiques de vinification et de dégustation du vin sont souvent perçues, à travers un discours marketing très puissant, sous l’angle d’une tradition millénaire qui perdure depuis le Moyen Âge. En Bourgogne, il est courant de rattacher les racines de ces pratiques à l’activité des institutions ecclésiastiques qui possédaient d

The color is the first attribute perceived by consumers and a major factor determining the quality of red wines. This depends mainly on the content of grape anthocyanins and their extraction into the juice/wine during winemaking. Furthermore, these compounds can undergo reactions that influence the chemical and sensory characteristics of the wine. Monomeric forms are prone to oxidation and adsorption on solid parts.