Interest in measuring the grape texture to characterise grapes from different cultivation areas – Example of Cabernet franc from the Loire Valley

This study evaluated the levels of trans-resveratrol in commercial wines made from Cabernet Sauvignon grapes from different valleys of Chile stilbenes. The Cabernet Sauvignon is the most planted variety in Chile, being 38% of the total vineyard country. Chile is the fourth largest wine exporter in the world, so it is important to evaluate the Cabernet-Sauvignon wines in their concentration levels of trans-resveratrol and its relation to the benefits provided to human health in moderate consumption. Evaluation comprises commercial wines from different valleys of Chile and its relationship with climatic characteristics, soil and vineyard handling.

Corporate Social Responsibility (CSR), as defined by the European Commission, is a strategic framework through which companies integrate social, environmental, and economic sustainability into their operations (European Commission, 2001).

This paper presents is the create, the study and amplographic
description the new white Greek table variety grapes “Aztec”, created in 2013 by breeder P. Zamanidis at
the Athens vineyard of the Institute of Olive, Subtropical Plants and Vine.

Volatile organic compounds (VOCs) constitute a diverse group of secondary metabolites key for the communication of plants with other organisms and for their adaptation to environmental and biotic stresses. The emission of these compounds through leaves is also affected by the interaction of plants with symbiotic microorganisms, arbuscular mycorrhizal fungi (AMF) among them [1]. Our objective was to know the concentration and profile of VOCs emitted by the leaves of two grapevine varieties (Tempranillo, T, and Cabernet Sauvignon, CS, grafted onto R110 rootstocks), inoculated or not with a consortium of five AMF (Rhizophagus irregularis, Funneliformis mosseae, Septoglomus deserticola, Claroideoglomus claroideum and C. etunicatum).

The Maillard reaction (MR) is a non-enzymatic reaction between reducing sugars and amino acids, resulting in the production of volatile and flavour-active compounds.