Effect of Candida zemplinina oak chips biofilm on wine aroma profile

For coopers, toasting process is considered a crucial step in barrel production during which oak wood (Q. petraea) develops several aromatic nuances released to the wine during its maturation. Toasting consists of applying different degrees of heat to a barrel for a specific period. As the temperature increases, thermal degradation of oak wood structure produces a huge range of chemical compounds. Many studies have identified the main key aroma volatile compounds (whisky-lactone, furfural, eugenol, guaiacol, vanillin). However, detailed information on how the chemical structure of oak wood degrades with increasing toasting level is still lacking.

Due to ongoing climate change, managing vineyard diseases has become increasingly challenging in the Republic of Moldova.

Due to the current challenging nature of the global wine market, and recent growth in number and strength of competitors from non-traditional wine producing countries, European wine producers are focussing on the potential to develop a competitive advantage through the concept of terroir.

Context and purpose of the study ‐ An advancement of grapevine phenological development has been observed worldwide in the last two decades. In South Australia this phenomenon is even more accentuated since grapevine is often grown in a hot climate. The main consequences are earlier harvests at higher sugar levels which also result in more alcoholic wines. These are deemed undesirable for the Australian wine industry with consumer preferences shifting towards lower alcohol wines. Vineyard practices can be implemented to control and delay ripening. Amongst them, apical late leaf removal has been successfully applied in Europe to delay ripening by up to two weeks in Sangiovese, Aglianico and Riesling. In those studies, no negative effects were observed on grape colour, phenolics and on the carbohydrate storage capacity of the vines. To date, this technique has not been studied in Australia. In this study late leaf removal, apical to the bunch zone was applied to the variety Semillon for four seasons and compared to an untreated control.

Over the years, microoxygenation (MOX) has become a popular vinification technique to improve wine sensory qualities. However, among the impacting factors reported