Relations between soil characteristics and must and wine composition in different terroirs of Emilia Romagna (Italy)

Besides location and microclimatic conditions, soil plays an important role in the quality of grapes and wine. Soil properties influence…

Studying wine metabolome through multiple targeted methods is complicated and limitative; since grapes, yeasts, bacteria, oxygen, enological techniques and wine aging collaborate to deliver one of the richest metabolomic fingerprint.

In the Bordeaux vineyards, press red wine represents about 15% of the volume of wines. Valuing this large volume of press wine is necessary from an economic point of view, of course, but also because of their organoleptic contribution to the blend. Nevertheless, there is a lack of recent knowledge on the composition of press wines. This work aims to establish an initial assessment of their composition (aromatic and polyphenolic) and to set up hypothesis on to the links with their sensorial identity.

The phenolic profile of a wine plays an essential role in its oxidative capacity and in both white and red wines it defines its shelf life[1]. The study of minority varieties to produce wines with peculiar characteristics necessarily includes the phenolic and oxidative characterization of the wines produced. This paper presents the study of wines made from 24 minority and majority white and red grape varieties, focusing on phenolic characteristics (total phenols, slightly polymerized phenols, highly polymerized phenols, anthocyanins…), color, as well as parameters related to the oxidability of the wines and their capacity to consume oxygen [2].

AIM: Bonarda, the second red grape variety in Argentina, produces high yields per hectare generating, in several cases, wines with low levels of quality compounds.