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

Methoxypyrazines (MPs) are readily extracted from grape berry and rachis during fermentation and can impart “green” and “herbaceous” sensory attributes to wine. Irrespective of whether MPs, including 3-isobutyl-2-methoxypyrazine (IBMP), 3-isopropyl-2-methoxypyrazine (IPMP), and 3-sec-butyl-2-methoxypyrazine (SBMP), are extracted from berry or other vine material, techniques for remediation of wine with overpowering sensory characters attributable to MPs suffer from poor specificity or produce undesirable sensory outcomes, meaning that alternative control approaches are needed.

High resolution spatial information of soil electrical resistivity (ER) was gathered to assess the spatial variability patterns of vegetative growth of two commercial vineyards (Vitis vinifera L. cv.

‐Evaluation of xylem embolism is an important challenge in identifying drought tolerant genotypes within the context of climate change.

Among the Moscato grapes, Moscato Giallo is a winegrape variety characterized by a high content of free and glycosylated monoterpenoids, which gives very aromatic wines. The aromatic bouquet of Moscato Giallo is strongly influenced by the high concentration of linalool, geraniol, linalool oxides, limonene, α-terpineol, citronellol, HO-trienol, HO-diols, 8-Hydroxylinalool, geranic acid and β-myrcene, that give citrus, rose, and peach notes.

Dealcoholised beverages are trendy. But this market segment is slowed down by flavour losses during dealcoholisation and by the reduced perception of flavours in the absence of alcohol.