Three Nebbiolo clone anthocyanin profile as affected by environmental conditions

Wineries of Beaumes-de-Venise area make their best red wines with grapes from the “Triassic terroir”. This « terroir » is characterized by soils from the Triassic period. These specific soils are complex and quite heterogeneous. They originate from an eventful geological history to keep in mind to understand soils geographical distribution.

A critical aspect of wine quality from a consumer perspective is the overall impression of wine flavour, which is formed by the interplay of volatile aroma compounds, their precursors, and taste and matrix components. Grapes contribute some potent aroma compounds, together with a large pool of non-volatile precursors (e.g. glycoconjugates and amino acid conjugates). Aroma precursors can break down through chemical hydrolysis reactions, or through the action of yeast or enzymes, significantly changing the aroma profile of a wine during winemaking and storage. In addition, glycoconjugates of monoterpenes, norisoprenoids and volatile phenols, together with sulfur-conjugates in wine, provide a reservoir of additional flavour through the in-mouth release of volatiles which may be perceived retro-nasally.

Climate change is impacting wine production in all parts of the world in highly variable ways that may change the expression of terroir, from rapid loss of viability right through to highly beneficial aspects that increase suitability

Auric infinity Technology introduces three new patented products designated for fermentation, aging and bottling without added additives and preservatives that have never been used in the winemaking industry.

Context and purpose of the study. Modern conventional agriculture, including viticulture, relies greatly on the use of chemical inputs, especially synthetic pesticides.