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

In recent years, the ageing bouquet of red Bordeaux wines has been partially unveiled by a chemical and sensory point of view1–3. Minty and fresh notes were found to play a key role in the definition of this complex concept, moreover the freshness dimension in fine aged red wines plays an important role in typicity judgement by wine professionals

The construction of vineyard landscapes along the Burgundy Côte is the result of geological processes and of human labour. Substratum diversity in this vineyard is the result of a very long history explained by the diversity of Jurassic sedimentary facies and Tertiary tectonic activity. The nature and thickness of Quaternary deposits (Weichselian scree debris and alluvial fans) reflect sediment dynamics concurrent with the last glaciation.

In a context of climate change and excessive use of agrochemical products, sustainable approaches for environmental and human health such as the use of bio stimulants in viticulture represent a potential option, against abiotic and biotic threats. Bio stimulants are organic compounds, microbes, or a combination of both, that stimulate plant’s vital processes, allowing high yields and good quality products. In vines, may trigger an innate immune response leading to the synthesis of secondary metabolites, key compounds for the organoleptic properties of grapes and wines.

Different heat tests are used to predict the dose of bentonite necessary to prevent wine haze after bottling. The most used tests are 60-120 min. at 80°C. Nevertheless, there is a lack of information about the relationship between these tests and the turbidities observed in the bottles after the storage/transport of the wines in realistic conditions, when temperatures reach 35-42°C during 3-12 days.

The pinking is a phenomenon that can occur in white wine produced with white grape causing the color change from yellow to red-salmon hue. Even if its appearance is highly variable and dependent to the vintage, the wines from certain grape varieties, such as Sauvignon blanc, Chardonnay, Riesling and Trebbiano di Lugana, have been identified to be more susceptible to the pinking.