Methyl salicylate, a grape and wine chemical marker and sensory contributor in wines elaborated from grapes affected or not by cryptogamic diseases.

Methyl salicylate (MeSA) is a plant metabolite that induces plant defence resistance and an odorous volatile compound presenting green nuances. This volatile compound was shown to be present in wine samples, sometimes at concentrations above its olfactory detection threshold. MeSA is localized in grapes, particularly in the skins and stems, and is extracted during red wine vinification.

Wine tannins: Where are they coming from? A method to access the importance of berry part on wine tannins content.

Phenolic compounds are important constituents of red wine involved in its sensory properties. Although wine tannins can come from microbial and oak sources, the main sources of polyphenol remains grape skins and seeds. In order to better understand the grape seed and skin tannins contribution to the final wine tannins content, an original approach of winemaking has been set up.

Influence of berry ripeness on seed tannins extraction in wine.

The extraction of seed and skin tannins in wine has been investigated at three different grape maturity stages. For that, the tannins content and composition of seeds and skins at three different maturity stages were characterized. After that, an original approach of nanovinification was conducted.

From Flavanols Biosynthesis to Wine Tannins: What Place for Grape Seeds?

Phenolic compounds are among the most important quality factors of wines. They contribute to the organoleptic characteristics of wine such as color, astringency, and bitterness. Although tannins found in wine can come from microbial and oak sources, the main sources of polyphenols are grape skins and seeds.

Relationship between wine composition and temperature: Impact on Bordeaux wine typicity in the context of global warming-Review.

Weather conditions throughout the year have a greater influence than other factors (such as soil and cultivars) on grapevine development and berry composition. Temperature affects gene expression and enzymatic activity of primary and secondary metabolism which determine grape ripening and wine characteristics. In the context of the climate change, temperatures will probably rise between 0.