Recommended grapevine varieties for the vineyards zone Vrsac and trend meteorological elements

During Champagne or sparkling wine tasting, gas-phase CO2 and volatile organic compounds invade the headspace above glasses [1], thus progressively modifying the chemical space perceived by the consumer. Gas-phase CO2 in excess can even cause a very unpleasant tingling sensation perturbing both ortho- and retronasal olfactory perception [2]. Monitoring as accurately as possible the level of gas-phase CO2 above glasses is therefore a challenge of importance aimed at better understanding the close relationship between the release of CO2 and a collection of various tasting parameters.

The characterization of chemical compounds related with quality of grape must and wine is relevant for the viticulture and enology fields. Analytical methods used for these analyses require expensive instrumentation as well as a long sample preparation processes and the use of chemical solvents. On the other hand, near-infrared (NIR) spectroscopy technique is a simple, fast and non-destructive method for the detection of chemical composition showing a fingerprint of the sample. It has been reported the potential of NIR spectroscopy to measure some enological parameters such as alcohol content, pH, organic acids, glycerol, reducing sugars and phenolic compounds.

Soil plays an important role in wine quality, especially its water holding capacity because it affects the balance between vigour and grape yield. The aim of this work was to study the influence of different soil types on the must quality in a vineyard at DO Ca Rioja

La délimitation de l’aire de production d’une appellation d’origine contrôlée française est une opération essentielle. Le décret-loi du 30 juillet 1935, qui a créé le système des appellations d’origine contrôlées

Dans la région des Coteaux du Layon, en Maine et Loire, l’effet terroir et son déterminisme sont étudiés dans le cadre de la production des vins liquoreux.
Ces vins sont le résultat d’une maturité poussée au delà de celle prévue par la nature afin de donner aux baies une teneur en sucre et en matière sèche très forte, pour mieux valoriser ces effets de la surmaturation, les baies sont récoltées selon la méthode des tries successives (Asselin et al, 1996). Ainsi, on ne récolte à chaque passage que les grains ayant atteint le niveau de concentration requis pour obtenir des vins à fort degré d’alcool avec des sucres résiduels.