Assessment of environmental sustainability of wine growing activity in France

Tropical fruit aroma is highly desirable in certain white wine styles and there is a significant group of consumers that show preference for this aroma.

Acetaldehyde is a common component of wine. It is already formed during the fermentation being an intermediate in the production of ethanol. Moreover, it can derive from the oxidation of ethanol during the wine production and aging. In wine, concentrations of acetaldehyde range from 30 to 130 mg/L. Acetaldehyde in wine can react with many compounds such as SO2, amino acids and

This paper focuses on how taste in wine (and other foods) changes and the implications of this process
for producers and merchants.
It draws primarily on the changing taste of and taste for champagne in Britain in the 19th century. Between 1850 and 1880 champagne went from a dosage level of around 20% (20 grams sugar / litre) to 0%. Champagne became the ‘dinner wine of the elite – drunk with roast meat and savoury dishes.
Contemporaries accepted that while most people could distinguish the taste of good champagne from that of bad, very few could distinguish very good from good.

In the context of climate change and the need to reduce inputs, optimising photosynthesis and grapevine performance requires a better understanding of the interactions between water status, nitrogen availability, and source-sink relationships.

Oxygen management in wine is one of the most significant challenging issues for winemakers.