Soil or geology? And what’s the difference? Some observations from the New World

(-)-Rotundone, an oxygenated sesquiterpene, is a potent odorant molecule with a characteristic spicy aroma existing in various plants including grapes1. It is considered as a significant compound notably in wines and grapes because of its low sensory threshold (16 ng L-1 in red wine, 8 ng L-1 in water) and aroma properties. (-)-Rotundone was first identified in red wine made from the grape cultivar Syrah (regionally called Shiraz) in Australia1, and then it was found in several grape varieties such as Duras, Grüner Veltliner, Schioppettino and Vespolina from Europe2, 3. Several environmental factors affecting the accumulation of (-)-Rotundone during the grape maturation, were reported such as ambient temperature4, soil properties and topography5, soil moisture from irrigation and light exposure in the bunch zone by leaf removal2.

Context and Purpose. Management of plant-parasitic nematodes in perennial cropping systems such as wines grapes is challenging.

The European geographical indication (GI) Brandy Italiano is exclusively reserved to brandy obtained in Italy from the distillation of wine from grapes grown and vinified in the national territory [1].

En raison des vanations locales d’exposition et de déclivité, l’évaluation climatique des vignobles et des régions viticoles est très important pour la culture des raisins.

The color is the first attribute perceived by consumers and a major factor determining the quality of red wines. This depends mainly on the content of grape anthocyanins and their extraction into the juice/wine during winemaking. Furthermore, these compounds can undergo reactions that influence the chemical and sensory characteristics of the wine. Monomeric forms are prone to oxidation and adsorption on solid parts.