Les micro-zones et les technologies traditionnelles de la viniculture en Géorgie

A large genetic diversity exists among V. vinifera varieties, but also among cultivated rootstocks. This diversity is important to adapt plant material to different environmental conditions

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 objective of these work was to demonstrate that toasted fragments of pruning vine-shoots added to the wines after fermentation provide them with differentiated aromatic notes and improve their quality.

Plant water stress affects grape (Vitis vinifera L.) berry composition and is variable in space due to variations in the physical environment at the growing site. Could we use water status maps as a sensitive tool to discriminate between harvest zones?

Riesling is the iconic grape variety of Germany and accounts for 23% of the German viticulture acreage, which comprises 45% of the worldwide Riesling plantings.