Influence of edapho-climatic factors on grape quality in Conca de Barberà vineyards (Catalonia, Spain)

The Bull’s Blood of Eger (‘Egri Bikavér’) is one of the most reputed red wines in Hungary and abroad, produced in the Northeastern part of the country.

Glutathione is a tripeptide that is mainly found in reduced form in grapes. It generates during the maturation of the grape, increasing significantly after veraison [1].

If one considers as “physical or sensory attributes” of a wine its concentrations of alcohol and of other substances, it can be stated that another class of attributes exists

Phenolic acids are phytochemicals that are expansively distributed in daily food intake. Phenolic acids are involved in various physiological activities, such as nutrient uptake, enzyme activity, protein synthesis, photosynthesis, and cytoskeleton structure in seeds, leaves, roots, and stems. Also exhibit antibacterial, antiviral, anticarcinogenic, anti-inflammatory, and vasodilatory activities due to their antioxidant property.

Despite the numerous research studies carried out in recent years, the study of wine aroma remains of great interest due to its complexity. Wine maturation in oak barrels is described as an important step in the production of quality wines. In fact, oak wood develops several aromatic nuances through its toasting which can be released into the wine. A great deal of work has been performed in order to identify the wood-derived volatile compounds that contribute to wine aroma (e.g., whisky-lactone, maltol, eugenol, guaiacol, vanillin).