Terroir or Tūrangawaewae? Expressing sense of place in an emerging New Zealand wine region

Aim: Interactions between soil, climate and management that modulate vine growth, yield and grape composition are strongly defined by vine water availability and nutrient uptake during the season. Carbon isotope discrimination (δ13C) has been used as an integrative measurement of vine water availability during the season, with the potential to identify spatial variations of terroir in

Yeast co-inoculations in winemaking have been investigated in various applications, but most often in the context of modulating the aromatic profiles of wines. Our study aimed to characterize S. cerevisiae interactions and their impact on wine by taking an integrative approach. Three cocultures and corresponding pure cultures of S. cerevisiae were characterized according to their fermentative capacities, the chemical composition and aromatic profile of the associated Chardonnay wines. The various strains studied within the cocultures showed different behaviors regarding their development.

The addition of fungal chitosan in wine is allowed since 2009 to release some spoilage microorganisms such as Brettanomyces bruxellensis (OIV/OENO 338A/2009; EC 53/2011).

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.

What influence do these bacteria have on wines? What new bacteria are being studied to carry out this fermentation? Find below articles about malolactic fermentation published in our 3 media (OENO One, IVES Technical Reviews and IVES Conference Series). OENO One...