In-line sensing of grape juice press fractioning with UV-Vis spectroscopy

Many varietal white wines have aroma qualities that incorporate various tropical fruit aromas. These tropical fruit aromas are found to be considered positive qualities of the wines with consumers having positive emotional responses [1].

OTA occurrence in wine is well-documented, with higher levels typically found in red (< 0.01-7.63 μg/l), followed by rose (0.01-2.40 μg/l) and white wine (<0.01-1.72 μg/l). Incidence rates are nOTAble, with studies showing OTA present in 53% of 521 red wines, 69% of 98 rose, and 61% of 301 white wines analysed. In europe, wine is estimated to be the second source of OTA intake after cereals. Since 2006, the maximum allowable limit for OTA in wine is 2 μg/l, according to regulation (ec) no. 1881/2006.

A survey has been conducted on 32 students and 25 former students of 28 nationalities of an international master course training executives of the international Wine sector.

The vineyard world is faced to a lot of fungal diseases. Grapevine Trunk Diseases (GTD) are some of the major. After exhibiting chronical foliar symptoms, grapevines can die by apoplexy within only few days. A range species of fungi was described to be associated with the apparition of early symptoms of GTD. It is well known that ozone dissolved into water is a powerful disinfectant with no remanence. The main goal of this study was to test the efficiency of this process on different fungal species associated with GTD in vitro and in planta conditions.

As the quality and typicity of wine are influenced by the climate, it is essential to have a good knowledge of climate variability, especially with regard to temperature, which has a great impact on vine behavior and grape ripening.