Which heat test really represents the haze risk of a white Sauvignon wine ?

In alcuni lavori condotti alcuni anni or sono, abbiamo analizzato per un verso le tendenze della domanda di prodotti enologici, ed il comportamento del consumatore, e per un altro verso le motivazioni alla base delle scelte dell’enoturista, ovvero di colui che va per vigne e cantine per fruire di risorse enogastronomiche.

Air temperature is the key driver of grapevine phenology and a significant environmental factor impacting yield and quality for a winegrape growing region. In this study the optimal downscaled CMIP5 ensemble for computing thegrowing season average temperature (GST) viticulture climate classification index was determined to spatially compute on a decadal basis predictions of the GST climate index and the grapevine sugar ripeness (GSR) model for Pinot Noir throughout the Willamette Valley (WV) American Viticultural Area (AVA). Forecasts for average temperature and a 220 g/L target sugar concentration level were computed using daily Localized Constructed Analogs (LOCA) downscaled CMIP5 historic and Representative Concentration Pathways (RCP) future climate projections of minimum and maximum daily temperature. We explore spatiotemporal trends of the GST climate classification index and Pinot Noir specific applications of the GSR phenology model for the WV AVA. Spatiotemporal computations of the GST climate index and Pinot Noir specific applications of the GSR model enable the opportunity to explore relationships between their computed values with one intent being to provide updated GST ranges that better align with current temperature-based modeling understanding of Pinot Noir grapevine phenology and the viticultural application of LOCA CMIP5 climate projections for the WV AVA. The Pinot Noir specific applications of the GSR model or the GST index with updated bounds indicate that the percent of the WV AVA area suitable for Pinot Noir production is currently at or near its peak value in the upper 80s to lower 90s of this century.

Acetaldehyde is a volatile carbonyl compound synthetized by yeast during alcoholic fermentation, but it can also be formed by oxidation of ethanol during wine aging [1]. At low concentration, it enhances the fruity aroma, however, at higher levels, it can generate the appearance of notes of bruised and rotten apple [2]. From a chemical point of view, acetaldehyde is a reactive low-

Amphora wines are known in Portugal as Vinhos de Talha. In this technology, alcoholic fermentation takes place in clay vessels that traditionally were pitched inside using pine pitch. Vinhos de Talha has a distinctive sensorial profile, due to the ancestral technique of vinification. However nowadays, some clay vessels are impermeabilized with other materials than pitch, such as bee wax and mainly epoxy resins.

Winemaking generates a significant amount of waste. Grape marc, the main solid residue, constitutes 20-25% of the pressed grapes and approximately 8-9 million tons are produced globally each year.