«Observatoire Mourvèdre»: statistical modelling of quality for Cv. Mourvèdre

When the cork is in direct contact with an alcoholic solution such as in case of a bottle wine, some cork components can migrate into the wine.

Context and purpose. The vine is a holobiont, where the plant interacts positively, negatively, and neutrally with microbes that together form the vine’s microbiome.

Preliminary experiment of harvest timing was carried out in Eger wine district, Hungary in 2009. In situ physiological responses, berry quality parameters and wine quality of the Kékfrankos grapevine were studied at two growing sites (Eger-K6lyuktet6 – non-stressed, flat vineyard, and Eger-Nagyeged hill – water stressed, steep slope vineyard).

The objective of these work was to demonstrate that toasted fragments of pruning vine-shoots added to the wines after fermentation provide them with differentiated aromatic notes and improve their quality.

A part, at least, of the fruity aroma of red wines is the consequence of perceptive interactions between various aromatic compounds, particularly ethyl esters and acetates, which may contribute to the perception of fruity aromas, specifically thanks to synergistic effects.1,2 The question of the indirect impact of non-fruity compounds on this particular aromatic expression has not yet been widely investigated. Among these compounds higher alcohols (HA) represent the main group, from a quantitative standpoint, of volatiles in many alcoholic beverages. Moreover, some bibliographic data suggested their contribution to the aromatic complexity by either increasing or masking flavors of wine, depending of their concentrations.