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

This study investigates the effect of wood chips addition during the alcoholic fermentation on the phenolic composition of the produced wines. A series of wood chips, originating from American, French, Slavonia oak and Acacia were added at the beginning of wine alcoholic fermentation. Besides, a mixture consisting of 50% French and 50% Americal oak chips were added during the experimentation. The wine samples were analyzed one month after the end of malolactic fermentation, examining various chemical parameters such as total anthocyanins, total phenolic content, tannins combined with protein (BSA) and ellagitannin content.

Enzymatic browning of grape must remains a major issue in winemaking, especially when grapes are affected by grey rot.

This talk presents a revision of our knowledge and understanding of the role played by the different aroma chemicals in the positive aroma attributes of wine. A systematic approach to classifying the different aroma chemicals of wine is presented .

Wine phenolic compounds are important secondary metabolites in enology due to their antioxidant and nutraceutical properties, and their role in the development of color, taste, and protection of wine from oxidation and spoilage. Tannins are valuable phenolic compounds that contribute significantly to these wine properties, especially in mouthfeel characteristics; however, tannin determination remains a significant challenge, with manual and time-consuming methods or complex methodologies. The purpose of this study is to propose a novel method for quantifying condensed tannins in finished wine products.

The mechanical strength or firmness of a fruit is considered an important parameter to characterize its state of maturity or conservation, as other parameters such as sugar level or color.