Geochemistry of Vrbničko Polje (Croatia) winegrowing site

AIM To determine the effect of both ripeness and enzyme maceration on the astringency and bitterness perception of Cabernet Sauvignon winesRecent work has contributed to a more detailed understanding of the grape cell wall deconstruction process from ripening through crushing and fermentation, providing a better understanding of what role polysaccharides play in post-harvest fermentation of grapes(1,2). Current research on glycomics in red wine making suggest polysaccharides are important sensory impact molecules (3–6). METHODSOur experimental system harvests Cabernet Sauvignon grapes at three different ripeness levels and makes wine both with and without enzyme treatment.

Context and Purpose of the Study. A deeper understanding of the relationship between weather conditions and wine quality is essential for assessing the impact of climate change and developing effective adaptation strategies.

Botrytis cinerea is one of the most widespread host-specific fungal pathogens, causing significant yield losses and economic damage to vineyards every year.

AIM: The objective of this work is to study the effect of the addition of polysaccharides extracted for grape pomace by-products and musts on sensory and chemical composition of white wines. Much of the waste obtained in the wine sector is not used, and they can have some valuable compounds, such as the polysaccharides (PS).

This study analyses the actual situation regarding the legal protection of the vitivinicultural terroirs in Yamanashi Prefecture, the centre of Japanese wine industry with more than 150 years of wine-making tradition.