Recommended grapevine varieties for the vineyards zone Vrsac and trend meteorological elements

Ovalbumin (ova), a natural clarifying protein, is particularly suitable for clarifying red wines. It helps improve the tannic and polyphenolic stability of the wine by removing the most astringent tannins and contributing to soften and refine the structure. Ova binds to suspended particles, proteins, polysaccharides, and, to a lesser extent, tannins through electrostatic and hydrophobic interactions, forming large complexes that can be removed from the wine through fining and/or filtration before bottling.

Struck flint/struck match/gun smoke/mineral aroma is considered desirable in some styles of wines, with this character sometimes evident in wines such as Burgundian Chablis and cooler climate barrel-fermented Australian Chardonnay.

The winegrowers of the intercommunal cooperative cellar of Saint Hilaire d’Ozilhan have been practicing terroir selection for ten years. Five years ago, after having equipped themselves with an efficient commercial structure, and anxious to improve knowledge of their terroirs and to better control quantitatively and qualitatively the range of typicality that they can develop, they asked the Syndicate Général des Vignerons Réunis des Côtes du Rhône and the Institut Coopératif du Vin to help them set up an approach to better judge the behavior of the Grenache and Syrah grape varieties in the different terroirs, then to enhance this work through the improving product quality.

The aim of this study is to evaluate the role of pH on both the acetaldehyde chemistry and wine phenolics evolution over the aging period. In addition, the effect of both an early and late acidification was evaluated

Polyphenols are important compounds involved in many chemical and sensory wine features. In winemaking, adding oenological tannins claims to have positive impacts on wine stability, protection from oxidation and aroma persistence. Polyphenols are antioxidant compounds by either scavenging reactive oxygen and nitrogen species or chelating Fe2+ ions (1). However, as tannins oxidation leads to the formation of highly reactive species (i.e. ortho-quinones), it is still unclear if they have an effective role toward oxidation of wine aromas (2). In this work, we aim at studying the effect of two commercial tannins (proanthocyanidins, ellagitannins) on red wine flavour (mainly aroma) before and after air exposition.