Climate change is accelerating grape ripening, increasing sugar accumulation and leading to higher alcohol wines, potentially compromising balance and freshness.
Typicality is a multidimensional concept resulting from the interplay of intrinsic and extrinsic characteristics.
The production of wine is closely linked to complexity and quality (1). In the context of climate change, changing consumer habits and economic pressure on the wine industry, identifying the factors that influence aromatic complexity is crucial for improving wine quality.
Chasselas is best known for its finesse and terroir-driven character. Typically consumed young for its soft acidity and floral-fruity nuances, certain expressions, particularly from regions like Dézaley and under controlled aging conditions, reveal unexpected complexity, including honeyed and dried fruit aromas.
The bouquet of aged wines is a complex sensory concept that is strongly associated with a balance of fresh fruit notes, complemented by empyreumatic notes, toast, mint, and truffle.
Previous sensory studies have consistently shown that both professionals and consumers encounter difficulties distinguishing wines consistently according to expected categories, such as grape variety or appellation.
The astringency surface sub-quality is pivotal to red wine perception, yet its neural bases remain unclear.
Wildfires are becoming increasingly prevalent due to climate change. During wildfire events, volatile phenols (VPs) are released in fresh smoke from the combustion of wood lignin.
The increasing incidence of wildfires in the United States has raised the risk of vineyard smoke exposure, consequently possibly changed grape composition and the development of negative sensory attributes, commonly referred to as smoke taint (1.).