“Un grande theatro di amenissimi colli”: “tutti coltivati et abondanti di frutti eccellentissimi e di buonissime viti”

A set of Syrah plots covering a wide range of terroirs distributed in the vineyards of the Rhone Valley and the Mediterranean South is examined through their oenological and sensory characteristics. The multidimensional analysis of data leads to the following groupings: (1) A group of unstructured wines with a simple aromatic profile dominated by fruity-floral notes; they come from plots where the ripening conditions have been disturbed by unfavorable climatic conditions, or an excess harvest.

Although vitamins stand as major actors to yeasts prime metabolic pathways, their significance in oenology and winemaking remains rather obscure nowadays, having been mostly unexplored for several decades.

The chemical mechanisms involved in oxidation/reduction potential of wine during winemaking and aging are affecting its color, aroma and taste. Chemical oxidation is one of the major causes of development of off-flavors during ageing1. Thus, the chemical changes in wine during storage should be controlled to ensure the sensory quality of the product and avoid consumer rejection that will compromise the economic value of the product. The 1-hydroxyethyl radical has been recognized as the key radical intermediate in the oxidative reactions in wine2. Based on the kinetic study of POBN-1-hydroxyethyl spin adduct formation in wines initiated via the Fenton reaction, a novel tool was recently developed in our laboratory to quantify the resistance of wines against oxidation3.

Over the last decades, wine analysis has become an important analytical field, with emphasis placed on the development of new methodologies for characterization and elaboration control.

Drought poses a challenge to future viticulture, exacerbated by climate change, which increases the frequency and severity of water shortages.