“Terroir” and climate change in Franconia / Germany

loss and color browning which lead to wine unacceptance by consumers. These changes are mainly driven by the consumption of oxygen by polyphenols leading to the production of quinones which are oxidant compounds. Quinones can react with numerous nucleophilic compounds notably aromatic thiols, decreasing the aromatic bouquet of the wine.

The zoning of grapevine in a hilly area should consider the variability of the environmental characteristics due to topography. Since soil and climate data are usually available as point data

The aim of this work was to determine the reaction products of bisulfite with grape seed flavanols and changes therein over different storage conditions in a model wine

These days, consumers are interested in food products linked to the environment and the concept of naturalness. They prefer “free” products, such as those with no pesticide residues or no added sulfur dioxide (so2) in wines. In fact, so2 is the most widely used preservative in winemaking, as it has multiple properties at low cost: it is antioxidant, antioxidasic and antimicrobial.

The Maillard reaction (MR) is a non-enzymatic reaction between reducing sugars and amino acids, resulting in the production of volatile and flavour-active compounds.