What do we know about the kerosene/petrol aroma in riesling wines?

Production, demand, and brand awareness of dealcoholized wine (<0.5% v/v) is steadily increasing worldwide. However, there have been few studies to date investigating and comparing the different physical processes for dealcoholizing wine.

The designations of origin of the Loire Valley wine have been recognized according to customs and notoriety established over the centuries since the Middle Ages. There are four main production basins going up the Loire, from Nantes to the Sancerrois region: Nantes, Anjou-Saumur, Touraine and the vineyards of the Centre. In each of these basins, there is a wide range of appellations of origin which has been established according to a logic which may not seem obvious to the uninformed.

In the current viticultural context, global warming leads to advanced and possibly accelerated ripening which can alter the balance among desirable grape quality traits sought for winemaking. Evaluation of genetic material that displays delayed and/or slower ripening could uncover a potential “slow ripening” trait for incorporation into commercial varieties through breeding. In this study, we evaluated a white-fruited selection discovered in the Grape Breeding and Genetics program at E. & J. Gallo Winery that displayed an unusual ripening pattern compared to standard varieties. Vines of the slow-ripening selection did not differ in their visual appearance, water status or gas exchange characteristics compared to vines of its normal-ripening sibling.

This study was performed on Chasselas wine to assess the impact of exposure to wine light according to several glass color of bottles. The aim was to highlight any differences whether from an organoleptic or analytical point of view depending on the color. For this, four different shades were compared, dead leaf, green, cinnamon and transparent. A control, not treated with light, was also included in the study…

As viticulture faces challenges such as climate change or vineyard dieback, the choice of the variety and rootstock becomes more and more crucial. To study rootstock levers in the Bordeaux region, a parcel of Cabernet Sauvignon (CS) was planted with four rootstocks in 2014. Twenty repetitions of each of the following four rootstocks were set up: 101-14 MGt, Nemadex AB, 420A MGt and Gravesac. The number of bunches, yields and pruning weights of the vine shoots were measured individually on 240 vines from 2017 to 2021. Since 2020, nitrogen status assessed by assimilable nitrogen level, hydric status assessed by δ13C and berry maturity were measured on 80 samples taken from 20 repetitions of the four rootstocks. A lower yield was measured for CS grafted onto Nemadex AB due to the lower number of bunches and the lower weight of berries. The differences between the other three rootstocks are small, but CS grafted onto 420A MGt was the most productive. The CS grafted onto Nemadex AB had the lowest pruning weight while 101-14 MGt had the highest. In 2020, δ13C showed a more moderate water stress with 101-14 MGt and 420A MGt than with Nemadex AB. Surprisingly, the Gravesac was under more stress than the 101-14 MGt. The nitrogen status in the berries was better for Nemadex AB but this was perhaps due to the significantly lower weight of the berries.Rootstock 101-14 MGt attained the highest accumulation of sugars in the berries while 420A MGt allows to preserve higher acidity. The parcel is still young which may explain some of the results. These measures must therefore be continued over the next several years to fully assess the effects of these rootstocks on the development of the vines and the quality of the production under new climatic conditions.