AOC Saint-Romain, Hautes-Côtes-de-Beaune, Burgundy: analysis of a “terroir”

Wine aroma is influenced by several viticultural and oenological factors. In this study we used experimental wine making in a full factorial design to determine the impact of grapevine age, must turbidity, and yeast strain on the aroma of Vitis vinifera L. cv. Riesling wines. A recently developed, non-targeted SPME-GC-MS fingerprinting approach for wine volatiles was used. This approach includes the segmentation and mathematical transformation of chromatograms in combination with Parallel Factor Analysis (PARAFAC) and subsequent deconvolution of important chromatogram segments.

When considering the application of a systemic approach to assess the intrinsic complexity of agricultural production, the following question immediately arises

The SUSTAIN project aims at assessing the soil organic carbon (SOC) stock and vulnerability in vineyard in a climate change scenario.

Random sampling is often considered to be the best protocol for fruit sampling because it is assumed to produce a sample that best represents the vineyard population.

AIM: Different heat tests are used to predict a white wine haze risk after bottling. The most used tests are 30-60 min. at 80°C. Nevertheless, there is a lack of information about the relationship between the wine haze observed after such tests and the turbidities observed in the bottles after the storage/transport of the wines in more realistic Summer conditions (35-46°C during 3-12 days)