Phenolic characterization of four different red varieties with “Caíño” denomination cultivated in Northwestern Spain

Molecular markers of wine oxydation, such as sotolon or Strecker’s aldehydes that induce respectively nut or curry and boiled vegetables or wilted rose odors, can be percieved as a default by consumers. These volatile compounds are especially formed during the premature aging of wine, but it is likely that several contributing compounds are still unknown as is their combined contribution. This study was carried out to identify the markers of oxydation in Chardonnay wine by Gas Chromatography Olfactometry (GC-O) and to study the impact of these markers on the complex wine aromatic buffer using the Olfactoscan approach.A Chardonnay wine (2018-vintage), taken after malolactic fermentation without sulphites addition, was submitted to an artificial oxidation to simulate more or less prononced premature oxidation. Volatile compounds were extracted by Solid-Phase Extraction (SPE) and analysed by GC-O with a panel of 13 trained subjects. The same extract was also submitted to a second analysis based on the Olfactoscan technique, which allowed to evaluate the impact of each volatile compounds on the complex aromatic buffer of a non-oxidized wine delivered as background odor. Preliminary results revealed three types of behavior. On the one hand, several odor zones appeared only with the background odour, suggesting a synergy effect induced by the compounds in the aromatic buffer. Conversely, odor-active compounds could not be perceived within the background odor suggesting a masking effect. Finally several compounds were found to contribute as key odorants for wine oxydation once mixed with the aromatic buffer. These compounds are still to be identified using complementary techniques.

La superficie vitata della provincia di Modena é per circa il 70% interessata dai Lambruschi, famiglia di vitigni tipica dei territori pianeggianti emiliani. Tra questi, i più rappresentativi sono il Lambrusco di Sorbara, il Lambrusco salamino e il Lambrusco grasparossa che, unico esempio, predilige gli ambienti collinari della provincia. Nel quinquennio 2001-2005 la Provincia di Modena ed il C.R.P.V. hanno coordinato la zonazione viticola di tutto il territorio dei Lambruschi modenesi, i cui risultati hanno consentito di individuare, in ciascuna zona D.O.C., alcune Terre in cui cias.

Dans le cadre de TerclimPro 2025, Gonzaga Santesteban a présenté l’article IVES Technical Reviews. Retrouvez la présentation ci-dessous ainsi que l’article associé : https://ives-technicalreviews.eu/article/view/8465

La prise en compte des paysages viticoles dans le développement durable ou l’aménagement du territoire est un thème non négligeable pour la valorisation de la filière viti-vinicole à l’échelle d’une exploitation ou d’une A.O.C.

Vine water status has a significant influence on vineyard yield and berry composition (Williams and Matthews, 1990; Williams et al., 1994). It has been hypothesized that the response of plants to soil water deficits may be due to some sort of “root signal” (Davies and Zhang, 1991). This signal probably arises due to the roots sensing a reduction in soil water content or an increase in the mecanical impedance as the soil dries out.