Effect of soil texture on early bud burst

The use of oenological additives is becoming a common practice due to the technological and sensory properties they provide to the wines. However, the number of studies focused on the impact that these additives might induce on wine flavor perception during wine tasting is still quite scarce. The aim of this work was to evaluate the effect of three different types of common oenological additives: two oenotannins (ellagitannin and gallotannin) and a commercial preparation of yeast mannoproteins on the long-lasting flavor perception (aroma and astringency).

Wine contains so many odorants that all its olfaction-related perceptions are, inevitably, the result of the interaction between many odorants.

The wide ampelographic heritage of the Italian wine grape varieties represents a richness in terms of biodiversity and potential market value.

This study investigates how different pressing techniques impact on the sensory profile of Pinot Blanc wines sourced from different terroirs.

As knowledge about the oenological potential of disease-tolerant grape varieties (PIWI) continues to grow and consumer demand for product safety and sustainable production increases, more governments worldwide are permitting the cultivation of these varieties [1].