Great highlands wine growing terroir: conditions and expressions

In sparkling wines, foam is a relevant aspect whose measurement method could affect the results. The shaking test (ST) is a simple method measuring foamability1,2

Grapevine phenology has advanced across many regions, nationally and internationally, in recent decades under the influence of increasing temperatures, resulting in earlier
vintages (Jones and Davis, 2000, Petrie and Sadras, 2008, Tomasi et al., 2011, Webb et al., 2011. Earlier vintages have several ramifications for the wine industry. There are direct implications on quality, due to the fruit ripening during the hotter conditions of summer and early autumn, which then impacts grape composition and wine style (Sadras et al., 2013, Buttrose et al., 1971, Mira de Ordũna, 2010). There are also indirect implications where the fruit is perceived to ripen at a faster rate and the crop reach optimum maturity over a shorter period (Coulter et al., 2016).

Proteic haze is a problem which may occur in all fruit-based beverages and fermented juices (beer, cider, wine). When it occurs, the economic loss is important.

UV-Visible spectroscopy in conjunction with chemometrics, was successfully applied to objectively differentiate sparkling wine press juice fractions of Pinot noir. Two measurements methods were applied: reflectance using a fibre optic probe in-line and transmission using a benchtop spectrophotometer.

Following the acquired awareness of the presence of ochratoxin A in grape derivatives, actions were undertaken to contain this contamination, and attempts were made to evaluate the presence of any other molecule belonging to this class.