Comparing the chemical and sensory consequences of grapevine smoke exposure in grapes and wine from different cultivars and different wine regions in Australia

La délimitation et la caractérisation des zones viticoles posent en Espagne des problèmes spécifiques non seulement dus aux caractéristiques propres au territoire mais aussi à la dimension, la distribution et l’indice d’occupation viticole dans les appellations d’origine.

In the Champagne’s region, a complete press cycle is a series of pressure increases (squeezes) and decreases (returns). After alcoholic fermentation, the two wines (the “cuvee” and the “tailles”) obtained from grape juice fractions exhibit strong differences for numerous characteristics. Nevertheless, there is no study of the impact of the press cycle, followed after each pressure increase (22-28 steps), on wine colour, current analyses and phenolic composition. So, the aim of this study (vintage 2020) was to investigate the composition changes of Pinot noir and Pinot meunier wines, produced from 22-28 grape juices isolated for each complete pressing cycle.

With alcohol consumption steadily declining, the growing popularity of dry january, a fiercely competitive environment, high dry matter inflation, economic upheavals, commercial uncertainties… The wine industry must adapt and offer products that meet consumer expectations, without denying their historical singularities.

Grape quality potential for wine production is strongly influenced by environmental parameters and agronomic factors. Several studies underline the rootstock effect on scions vegetative growth and berry composition [1] with an impact on wine quality. Rootstocks are promising agronomic tools for climate change adaptation and in most grape-growing regions the potential diversity of rootstocks is not fully used and only a few genotypes are planted. Moreover, little is known about the effect of rootstock genetic variability on the aromatic composition in wines.

AIM:Valpolicella is a wine region located in Italy north-east, famous for the production of dry and sweet red wines from withered grapes, including Amarone and Recioto. The aim of this study is to understand the influence of the withering process on Corvina and Corvinone wines aroma profiles. METHODS:Wines were produced with a standard red wine winemaking protocol with Corvina and Corvinone grapes from different Valpolicella vineyards and vintages. In consideration of the local traditional practice of post-harvest withering of the grapes, wines from each vineyard were obtained from either fresh and withered grapes. Wines were analysed by Solid Phase Extraction and Solid Phase Micro Extraction gas chromatography coupled to mass spectrometry.