Comparing the chemical and sensory consequences of grapevine smoke exposure in grapes and wine from different cultivars and different wine regions in Australia

Interest in the pairing, or matching, of wine with music goes way back, with commentators initially using musical metaphors merely to describe the wines that they were writing about. More recently, however, this has transformed into a growing range of multisensory tasting events in which wine and music are deliberately paired to assess, or increasingly to illustrate, the impact of the latter on

Sustainable weed control with little detrimental effects on vine physiology, yield, berry quality, soil structure, health and biodiversity is a key factor in vineyard management. Few options are available to avoid herbicide utilization and minimize negative effects of frequent tillage on soil quality. The present project aims to investigate and develop different cover management strategies in a cool climate viticultural region in Switzerland. The impact of different treatments on vine, must and wine has been studied in an experimental vineyard in Changins, Switzerland for one year and will be continued over the next three years.

La véraison, stade intermédiaire du développement de la baie de raisin, correspond au début de la maturation. Aux modifications de coloration de la pellicule sont associées une perte de fermeté, une diminution de l’acidité et une augmentation des teneurs en sucres et pigments ainsi que du volume de la baie. Le stade de véraison des cépages blancs reste difficile à apprécier visuellement. Son évaluation par palpation est subjective et donc sujette à caution.

The presence of arsenic in food and beverages creates concern because of the toxicity of this element, classified as carcinogenic in humans. The arsenic concentration in soil, vine leaves and berries

During wine aging, small amounts of oxygen are absorbed and initiate a cascade of oxidation reactions. These aging reactions create many products including ethylidene-bridged oligomers and polymers of endogenous polyphenols, like flavan-3ols.