Genotype-environment interaction of three cultivars of vitis vinifera L. cultivated in two different environments of the Ischia island: effect on production and quality; aspects of the quality of the obtained wines

Brandy is a spirit drink made from “wine spirit” (<86% Alcohol by Volume – ABV; high levels of congeners and they are mainly less volatile than ethanol), it may be blended with a “wine distillate” (<94.8%ABV; low levels of congeners and these are mainly more volatile than ethanol), as long as that distillate does not exceed a maximum of 50% of the alcoholic content of the finished product[1]. Brandy must be aged for at least 6 months in oak casks with <1000L of capacity. During ageing, changes occur in colour, flavour, and aroma that improve the quality of the original distillate.

Red Blotch disease caused by Grapevine red blotch-associated virus (GRBaV) is a severe concern to grape growers and winemakers in major grape-growing regions worldwide. One key aspect of all viruses, including Red Blotch, is their intimate association with cell components and anomalous structures following infection. Therefore, the objective of this study was to analyze symptomatology, vine function, fruit quality and ultrastructure of various tissues and document the relationship of ultrastructural cytopathology with the GRBaV infection in Pinot Noir and Merlot employing various microscopy techniques.

European regulations describe what elements must be given in the specifications of DPO determination ; mainly production conditions, links between quality and products characteristics and the physical traits of the production area. These elements are given in the “link to terroir” paragraph relating natural and human factors, detailed product characteristics linked to the geographical area and at last interactions between product originality and the geographical area.

At least since de XIXth century, wine writers oppose quite often the wines from Gevrey-Chambertin to the wines from Chambolle-Musigny claiming that the former are more “masculine” (full-bodied, powerful tannins, leathery, rustic…) and the later more “feminine” (delicate, elegant, silky, flowery…).

Molecular markers of wine oxydation, such as sotolon or Strecker’s aldehydes that induce respectively nut or curry and boiled vegetables or wilted rose odors, can be percieved as a default by consumers. These volatile compounds are especially formed during the premature aging of wine, but it is likely that several contributing compounds are still unknown as is their combined contribution. This study was carried out to identify the markers of oxydation in Chardonnay wine by Gas Chromatography Olfactometry (GC-O) and to study the impact of these markers on the complex wine aromatic buffer using the Olfactoscan approach.A Chardonnay wine (2018-vintage), taken after malolactic fermentation without sulphites addition, was submitted to an artificial oxidation to simulate more or less prononced premature oxidation. Volatile compounds were extracted by Solid-Phase Extraction (SPE) and analysed by GC-O with a panel of 13 trained subjects. The same extract was also submitted to a second analysis based on the Olfactoscan technique, which allowed to evaluate the impact of each volatile compounds on the complex aromatic buffer of a non-oxidized wine delivered as background odor. Preliminary results revealed three types of behavior. On the one hand, several odor zones appeared only with the background odour, suggesting a synergy effect induced by the compounds in the aromatic buffer. Conversely, odor-active compounds could not be perceived within the background odor suggesting a masking effect. Finally several compounds were found to contribute as key odorants for wine oxydation once mixed with the aromatic buffer. These compounds are still to be identified using complementary techniques.