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

Valpolicella is a famous Italian wine-producing region. One of its main characteristic is the intensive use of grapes that are submitted to post-harvest withering. This is rather unique in the context of red wine, especially for the production of a dry red wine such as Amarone. Amarone wines produced in Valpolicella different geographic origin are anecdotally believed to be aromatically different, although there is no systematic study addressing the chemical bases of such diversity. Aroma is the product of a biochemical and technological series of steps, resulting from the contribution of different volatile molecules deriving from grapes, fermentations, and reactions linked to aging, as well as one of the most important features in the expression of the geographic identity and sensory uniqueness of a wine.

Agriculture, natural resource management and the production and sale of products such as wine are increasingly data-driven activities. Thus, the use of remote and proximal crop and soil sensors to aid management decisions is becoming commonplace and ‘Agtech’ is proliferating commercially; mapping, underpinned by geographical information systems and complex methods of spatial analysis, is widely used…

Vineyard yield estimation brings several advantages to the entire wine industry. It can provide useful information to support decision making regarding bunch thinning practices, harvest logistics and marketing strategies, as well as to manage stored wine and cellar tanks allocation. Today, this estimation is performed mainly using manual methods based on destructive bunch sampling.

The study conducted various fermentations of different grape juices using various strains of Lachancea thermotolerans and one strain of Saccharomyces cerevisiae. Because of the new conditions caused by climate change, wine acidity must be influenced as well as the volatile profile. Non-Saccharomyces yeasts such as L. thermotolerans are real options to mitigate the impact of climate change in wine production.

The pre-fermentative steps play a relevant role for the characteristics of white wine [1]. In particular, the grape pressing can affect the chemical composition and sensory profile and its optimized management leads to the desired extraction of aromas and their precursors, and phenols resulting in a balanced wine [2-4]. These aspects are important especially for must addressed to the sparkling wine as appropriate extraction of phenols is expected being dependent to grape composition, as well.