Geochemistry of Vrbničko Polje (Croatia) winegrowing site

Franconia which is a “cool climate” winegrowing region is well known for its fruity white wines. The most common grape cultivars are Silvaner and Mueller-Thurgau.

Water deficit profoundly impacts the quality of grapes and results in considerable reductions in crop yield. First symptoms manifest with reduced stomatal conductance and transpiration, accompanied by the wilting of apical leaves and tendrils. So far, there is no available data on the water stress response in Croatian grapevine germplasm. Therefore, objective of this study was to determine influence of genotype and treatment on stomatal conductance (gsw), transpiration (E), electron transport rate (ETR), and quantum efficiency in light (PhiPS2).

En France, la filière A.O.C. cidricole emploie de plus en plus de levures initialement sélectionnées pour les fermentations des vins. Le risque d’une uniformisation organoleptique ou d’un marquage

The effects of (A) grape freezing, and (B) malolactic fermentation, have been evaluated on the chemical and colorimetric profiles of red wines from Schiava grossa cv. grapes, thus prone to colour instability. The aim was to observe if specific variables (e.g. grape freezing) could improve the extraction and stability of pigments. The samples were studied from musts up to twelve months in bottle. The study was conducted with independent parallel micro-vinifications (12 = 4 theses x 3 replicates) under strictly-controlled conditions.

In recent years, vineyards in Australia, the US, Canada, Chile, South Africa and Europe have been exposed to smoke from wildfires. Wines made from smoke-affected grapes often exhibit unpleasant smoky, ashy characters, attributed to the presence of smoke-derived volatile compounds, including volatile phenols (which occur in free and glycosylated forms). Various strategies for remediation of smoke tainted wine have been evaluated. The most effective strategies involve the removal of smoke taint compounds via the addition of adsorbent materials such as activated carbon, which can either be added directly or used in combination with nanofiltration. However, these treatments often simultaneously remove wine constituents responsible for desirable aroma, flavour and colour attributes.