Arsenic in berries and its correlation with natural soil content: experience in Trentino (Italy)

The vocabulary used to describe wine aroma is commonly organized according to color, raising the question of whether they reflect the reality of olfactory perception. Previous studies have assumed this convention of color-aroma matching, and have investigated color’s influence on the perception of aroma only in dyed white wine or in red wine from particular places of origin. Here 48 white and red varietal wines from around the world were evaluated in black glasses then in clear glasses by a panel of wine experts, who gave intensity ratings for aroma attributes commonly used by wine professionals. In black glasses, aromas conventionally associated with white wine were perceived in the red wines, and vice versa.

Grapevine response to water deficit has been extensively studied. Nevertheless, debate still exists regarding some physiology adoption under drought

Armenia, as one of the ancient centers of grapevine domestication, harbors a unique repository of genetic diversity in its indigenous and wild grapevine populations, highlighting a key role in the millennia-lasting history of grape cultivation in the Southern Caucasus (Margaryan et al., 2021).

Anthocyanins and tannins contribute to important sensorial traits of red wines, such as color and mouthfeel attributes.

This paper presents is the create, the study and ampelographic description the new «Early Likovrisi», that was created (2014) in Greece by Pantelis Zamanidis.