Prospects for enlarging of microzone Manavi in the East Georgia

Recurring heat and drought episodes during the growing season can produce adverse impacts on grape production in many wine regions around the world.

A part, at least, of red wines fruity expression may be explained by perceptive interactions involving particularly various substituted ethyl esters and acetates present at concentration far below their olfactory threshold, specifically thanks to synergistic effects. Wine sensory perception is directly linked to the stimulation of the taster at the level of olfactory epithelium by volatiles. These compounds are liberated from the matrix to the atmosphere, and will then be smelt. From a physico-chemical point of view, these volatiles ability to be released may be evaluated by their partition coefficients, which correspond to the volatile concentration ratio between the liquid and gas phase. Our goal is, through these coefficients determination, to assess if volatile matrix composition is able to impact the volatility of some compounds, and then explain sensory perception, i.eto evaluate what is called the pre-sensorial level impact.

Amarone is an Italian red wine produced in the Valpolicella area, in north-eastern Italy. Due to its elaboration with withered grapes, Amarone is a rather unique example of dry red wine. However, there is very limited data so far concerning the volatile composition of commercial Amarone wines, which also undergo a cask aging of 2-4 years before release. The present work aims at characterizing the aroma composition of Amarone and to elucidate the relationships between chemical composition and sensory characters.

The prospective study of the French wine sector (Sebillotte et al., 2004) has identified “groups of micro-scenarios” at the end of the analysis of the characteristics of this wine sector.

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