Study of wine-growing land (“terroir”) characteristics in the canton of Vaud (Switzerland): ecophysiological behaviour of the vine (cv. Chasselas)

Wine aroma is influenced by several viticultural and oenological factors. In this study we used experimental wine making in a full factorial design to determine the impact of grapevine age, must turbidity, and yeast strain on the aroma of Vitis vinifera L. cv. Riesling wines. A recently developed, non-targeted SPME-GC-MS fingerprinting approach for wine volatiles was used. This approach includes the segmentation and mathematical transformation of chromatograms in combination with Parallel Factor Analysis (PARAFAC) and subsequent deconvolution of important chromatogram segments.

The growing demand for non-alcoholic wines, along with issues related to waste disposal and environmental pollution amid military conflicts, natural disasters, and industrial emissions, necessitates the implementation of environmentally sustainable technologies in the winemaking industry.

Oxidation in wine is mostly related to the Michael addition of nucleophiles on two quinones formed from the oxidation of ortho-diphenols. In wine this mechanism is responsible for the increase of the yellow hue and aroma loss. Glutathione exerts its antioxidant activity throughout its competitive addition onto quinones, but many other compounds can have the same behavior: sulfanyl
compounds, amino acids, etc. Addition of yeast derivates during the winemaking process can increase the level of those nucleophilic compounds and then confer to the wine a higher resistance

The aim of this work was to study the influence of early defoliation in the vineyard on Aglianico wines quality from Apulia region (Italy). Early defoliation was conducted in commercial Aglianico

Aim: Microbial biogeography contributes to regional distinctiveness of agricultural products and is important to determine for quality and marketing of wine products. We evaluated the microbial influence on wine characteristics by considering the microbial diversity of soil, plant, grapes, must and wine in grapegrowing regions across Victoria, Australia.