Elementi in traccia e ultratraccia nell’uva: possibili applicazioni ai fini della tracciabilità geografica

Le zonage viticole aborde en premier lieu la caractérisation des macroclimats aux échelles des grandes régions, pays, continents ou monde (géoviticulture).

In Enology the conventional processes of filtration for clarification and stabilization are giving place to alternative membrane processes, including nanofiltration (NF). Furthermore, the increased alcohol content in wines recorded in recent years became an important issue for all the main wine producing countries. Among techniques available to the wine industry to reduce the ethanol content, NF is certainly one of the newest. This study is focused on the evaluation of NF influence on wine physical-chemical composition, including mineral content, which in accordance to our best knowledge is a novelty.

The worldwide reputation of Sauvignon Blanc has led technicians to ask themselves various questions about the cultivation of this variety: choice of the most suitable localities, the most effective agronomic strategies and the most appropriate wine-growing techniques, to bring out its particular aroma.

Volatile thiols are impact aroma compounds, well-known in the literature for imparting tropical fruit aromas such as passion fruit, guava, grapefruit, and citrus in white wines [1]. More recent evidence suggests that tropical fruit aromas are also caused by other aroma compounds besides thiols, such as fermentation esters, or the interaction between these volatile families. Therefore, the objective of this study was to investigate the effects of combining esters and/or thiols to determine their impact on the fruitiness aroma perception of white wines. Pinot gris wine was produced at the OSU research winery and was dearomatized using Lichrolut® EN. Combinations of fermentation volatile compounds were added to the wine, forming the aroma base. Treatment wines were composed of additions of different concentrations and combinations of thiols and/or esters. Samples were subjected to sensory analysis where forty-six white wine consumers evaluated the orthonasal aroma of the wines and participated in Check-All-That-Apply (CATA).

The South African wine industry is taking an interest in the enhancement of red wine total antioxidant capacity (TAC) with retention of sensory quality to satisfy the demands of increasingly discerning consumers. The focus is especially on the unique South African red wine cultivar, Pinotage.