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

The production of fermented alcoholic beverages involves numerous processes in which microorganisms and enzymes convert components derived from the raw material into a wide range of compounds that affect the sensory characteristics of the resulting product. It is estimated that there may be as many as 800 to 1,000 such compounds in wine. These compounds belong to different chemical groups such as esters, alcohols, carboxylic acids, carbonyl compounds, polyphenols, sugars and many others.

Major factors involved in wine quality and typicity are soil type, climatic conditions, plant material (rootstock and cultivar), vineyard management practices and winemaking conditions.

Aim of the study was to investigate the metabolomic differences between Chilean Cabernet Sauvignon wines, divided according to their quality in two main groups: “Varietal” and “Premium”, and to point out metabolites tentative markers of their chemical signature and sensorial quality. Initially, 150 (50 x 3 biological replicates) experimental wines were produced by the same semi-industrial process, which covered 8 different Chilean valleys. The wine classification made by experts, divided the wines into two major groups (“Varietal” and “Premium”) and four subgroups (two for each major group). All the samples were analyzed according to a robust LC-MS based untargeted work-flow (Arapitsas et al 2018), and the proposed minimum reporting standards for chemical analysis of the Metabolomics Standards Initiative (Sumner et al 2007)

Constitue une appellation d’origine “la dénomination géographique d’un pays, d’une région ou d’une localité servant à désigner un produit qui en est originaire, et dont la qualité ou les caractères sont dus exclusivement ou essentiellement au milieu géographique, comprenant les facteurs naturels et les facteurs humains …”

Decrease of chemical inputs during vine management and winemaking is of great importance from a political and societal point of view. In our ongoing project we propose alternative tools to chemicals in the vineyard and the cellar. We have compared a conventional vineyard protection strategy to an alternative strategy using copper and biocontrol products (Biocontrol) against downy