Determination of secondary metabolites as quality and typicalness tracers in autochthonous vitis vinifera grapes and wines from Ischia isle

Pomace, stem, grapevine leaves, and vine shoots arise as so called winery by-products during the wine production process.

To test the hypothesis that soil type plays a minor role relative to that of vine vigor in the determination of yield, fruit composition and wine sensory attributes, 5 Chardonnay vineyards in the Niagara

Dimethyl sulfide (DMS) is a volatile sulfur compound with a complex role in wine aroma, contributing both desirable and undesirable sensory characteristics depending on its concentration (1).

The objective of this study was to determine the influence of four soils with contrasting chemical and physical properties on vine growth parameters and wine chemistry in a Paso Robles, California Cabernet Sauvignon vineyard

Glutathione plays a key role in preventing some oxidative processes during winemaking. This molecule limits the must enzymatic oxidation, reacts with caffeic acid and generates a colourless compound that prevents subsequent browning. It also has a protective effect on wine aroma, preventing the oxidation of the volatile compounds with a high sensory impact.