Genetic diversity of Oenococcus oeni strains isolated from Yinchuan wine region in the East of Helan Mountain, China

This study evaluates the effect of microwave treatment in grape maceration on the content of free and glycosidically bound varietal compounds) of must and wine and on the overall aroma of wines produced in the presence and absence of SO2.

In the Cognac region in France, Ugni blanc is the most planted grape variety (98% of the 80 500 ha). This vine region is in expansion due to the success of the associated well-known brandy and the need of high grape yield to guarrantee the production of base wine for distillation. About 2 to 3000 ha are newly planted each year and rootstocks are one powerfull tool for vineyard adaptation to soil or climate change. As rootstocks ensure water and mineral nutrient supplies to the scion, it is important to better understand their effect on berry compostionnal parameters such as sugars and nitrogen compounds, which are the main precursors for fermentary aroma metabolites, the latter being quality markers for Cognac after distillation.

This study aimed to explore an alternative fate of varietal thiols by identifying and characterising cis-2-methyl-4-propyl-1,3-oxathiane

Smoke impact in wines is caused by a wide range of volatile phenols found in wildfire smoke. These compounds are absorbed and accumulate in berries, where they may also become glycosylated. Both volatile and glycosylated forms eventually end up in wine where they can cause off-flavors, described as “smoky”, “bacon”, “campfire” and “ashtray”, often long-lasting and lingering on the palate. In cases of large wildfire events, economic losses for all wine industry actors can be devastating.

This paper presents is the create, the study and amplographic description the new seedless grape variety «Callinicos» was created by P. Zamanidis at the Athens Vine Department