L’Appellation d’Origine Contrôlée « Huile Essentielle de Lavande de Haute Provence »

With the development of naturality expectations, wines produced without any addition of sulfur dioxide (SO₂) become very popular for consumers and such wines are increasingly present on the market. Recent studies also showed that Bordeaux red wines without added SO₂ could be differentiated from a sensory point of view from similar wines produced with SO₂¹. Thus, the aim of the current study was to characterize from a sensory point of view, specific aromas of wines without added SO₂ and to identify compounds involved.

Under standard champagne tasting conditions, the complex interplay between the level of dissolved CO2 found in champagne, its temperature, the glass shape, and the bubbling rate, definitely impacts champagne tasting by modifying the neuro-physico-chemical mechanisms responsible for aroma release and flavor perception. Based on theoretical principles combining heterogeneous bubble nucleation, ascending bubble dynamics and mass transfer equations, a global model is proposed (depending on various parameters of both the wine and the glass itself), which quantitatively provides the progressive losses of dissolved CO2 from laser-etched champagne glasses.

Defoliation is one of the green operations more used in viticulture, whose results can be very different depending on the variety and the moment of realization. Early leaf removal consists of the elimination

A positive role of mannoproteins on wine stability and red wine mouth sensations has been widely described. Commercial mannoproteins are available and some yeast strains are offered with a higher formation of mannoproteins.

La conoscenza dell’interazione genotipo x ambiente e pertanto della caratterizzazione territoriale è di prioritaria importanza nella valutazione dei siti. Grazie alla combinazione di dati GIS