Temperature variations in the Walla Walla valley American Viticultural Area

ine consumption is linked to the aromatic profile, consumer acceptance, and reflects the viticultural and oenological practices applied, together with the study related to clones is a way to evaluate the adaptation

Oasis Norte’s vineyards of Mendoza Argentina have shaped along their existence, a characteristic landscape; this area is close to Mendoza City

The Valpolicella hilly area, north of Verona, is highly vocated for viticulture but its vineyards are sometimes characterized by very different soil and microclimate conditions which can greatly affect their oenological potential.

Wines made from Muscat d’Alexandria grapes exhibit a high haze risk. For this reason, they are systematically treated with bentonite, on the must and sometimes also on wine. In most oenological labora-tories and in companies (trade, cooperatives, independent winegrowers), the test that is by far the most widely used, on a worldwide scale, remains the heat test at 80°C for 30 minutes to 2 hours (and some-times up to 6 hours). The tannin test (sometimes coupled with a heat treatment) and the Bentotest are still used. In this study, we show that all these tests give much higher estimates of the haze risk than the risk assessed by a 24-48h treatment at 42°C, which represents a heat wave.

Many varietal white wines have aroma qualities that incorporate various tropical fruit aromas. These tropical fruit aromas are found to be considered positive qualities of the wines with consumers having positive emotional responses [1].