High resolution remote sensing for mapping intra-block vine vigour heterogeneity

In this work, an innovative analytical method has been proposed for fast and reliable in-line analysis of tannins in wines; the method is fast, does not require sample preparation and is based on the selective reactivity of tannins in a mixture containing proteinaceous matter (i.e. gelatin), under pH 3.5, resulting in the formation of white cloudiness.

Valpolicella is a famous Italian wine-producing region. Wines produced in its different sub-regions are believed to be aromatically different, as confirmed by recent studies in our laboratory. Aging is a very common practice in Valpolicella and it is required by the appellation regulation for periods up to four years require wines. The aim of this study was to investigate the evolution, during aging, of volatile chemical composition of Valpolicella wines obtained from grapes harvested in different sub-regions during different vintages.

The Rară Neagră 2.0 project aims to restore and safeguard the intra-varietal diversity of the ancient Eastern European grape variety Rară Neagră through polyclonal selection and the establishment of a certified genetic conservatory.

Rotundone, the pepper aroma compound, has been detected in wines made from a large number of grape varieties. However, given the fact that analyzed wines were sourced from different winegrowing regions and seasons, made using different winemaking techniques and at different scales, it remains difficult to assess the real variety potential to produce rotundone.

Del Barrio-Galán, R.a, b, Gómez-Parrini, A.a, Peña-Neira, A.b a Lallemand Inc. Chile y Compañía Limitada, Rosario Norte 407, piso 6, Las condes, Santiago, Chile b Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Post Office Box 1004, Santa Rosa 11315, La Pintana, Santiago, Chile It is well known that polysaccharides, mainly mannoproteins, play an important role on physical, chemical and sensory quality of wines. The ageing of white wines on lees is used in order to release higher amounts of polysaccharides by the autolytic processes in order to obtain higher-quality wines. However, this technique is too slow, because the temperature and pH conditions are not the most suitable for this process. In addition, it can also involve certain disadvantages such as a greater demand on winery resources, a longer period of wine storage, the appearance of reduction notes and some microbiological alterations.