Arsenic in berries and its correlation with natural soil content: experience in Trentino (Italy)

Grape pomace is the main byproduct generated during wine production and is primarily composed of skins and seeds, which are obtained after the pressing stage [1]. This byproduct retains a significant amount of nutrients, such as fiber, phenolic compounds, unsaturated fatty acids, vitamins, and minerals.

Fossil fuel combustion continues to drive increases in atmospheric carbon dioxide, consequently elevating the global annual mean temperature and specifically increasing the growing season temperatures in many of the world’s most important wine growing regions (IPCC 2014; Jones et al 2005). Grapes are sensitive to changes in growing season temperatures, and past models have shown a direct link between warming temperatures and earlier harvest dates (Cook and Wolkovich 2016). Globally, there have been shifts of 1-2 weeks for wine growing regions (Wolkovich et al 2017 and references within). The phenological shifts resulting from growing season temperature increases are documented internationally, and models predicting phenology using temperature are becoming more precise (Parker et al 2011).

Previous research on the fruity character of red wines highlighted the role of esters. Literature provides evidence that, besides these esters, other compounds that are not necessarily volatiles may have an important impact on the overall aroma of wine, contributing to a modulation of its global aromatic expression. The goal of this work was to assess the olfactory consequences of a mixture between esters and proanthocyanidic tannins, through sensory and physico-chemical approaches.
Sensory analysis of numerous aromatic reconstitutions, including triangular tests, detection thresholds, and sensory profiles, were conducted in order to evaluate the sensory impact of tannins on red wine esters perception.

In sparkling wines, foam is a relevant aspect whose measurement method could affect the results. The shaking test (ST) is a simple method measuring foamability1,2

The hill Somló looks like a huge island wich jumps out of the see, a few kilometers away from the slope of Bakony highland and on the edge of the Hungarian small plane.