Viticultural characterisation of soils from triassic period at Beaumes-de-Venise (Côtes du Rhône, France)

The quality of wine is difficult to define. This is most certainly accredited to everyone´s different perception of quality. Some of the indicators of high-quality wines are color complexity and balance. Color is one of the most crucial attributes of quality, not only for the obvious implications for their perception but also because they are indicators of other aspects related to its aroma and taste.

Grenache Noir and Syrah are the predominant grape varieties in the French Rhone valley vineyard, and produce wines with well differentiated aromatic notes. This study aimed at investigating the contribution of glycoconjugated precursors to these aromatic specificities, through their analytical profiles and the sensory influence of the odorant compounds they release during wine aging. The aglycones released by enzymatic hydrolysis of glycosidic extracts

Rootstocks play a key role in the adaptation of grapevine to environmental conditions, affecting phenology, vigour, yield and grape quality.

L’activité photosynthétique et les relations hydriques de plantes de Syrah sur R99 un mois après la véraison ont été étudiées dans un vignoble de la région de Stellenbosch. Le vignoble, planté à 2,75 entre rangs et 1,5 m sur le rang, sur un sol de type Glenrosa, était en pente et exposé a l’ouest: pour les rangs on avait adopté une orientation nord

The enzymatic browning of grape must is still a major problem in oenology today [1] being particularly serious when the grapes have been infected by grey rot [2]. Browning is an oxidation process that causes certain foods to turn brown, which often leads to them being rejected by consumers [3]. This is a particular problem in the case of wine, because grape must is very vulnerable to enzymatic browning [4].