Winemaking variables

The winemaker is always facing problems due to the weakness of grapes which composition is variable and different for each vintage. He tries to prevent oxidation and to work with soft conditions to preserve grapes components important for the wine s equilibrium. The sanitary state of the harvest is of first importance Grapes composition depends on the variety, terroir, viticulture and climatic conditions. The main objective for the winemaker is to keep and valorize grape components like aromas which will determine the quality of the wine... 

Given this situation, it would seem imperative to conduct a comprehensive study of intra-strain variability, so that winemakers could be made aware of the full rarige of flavor effects possible for a specific yeast strain. If this variability could be coupled to a wide range of fermentation conditions (that is, demonstrate, if possible, the dependence upon the extrinsic factors) then the winemakers would indeed have a powerfiil tool at their disposal. Using this knowledge the winemaker could chose the optimal strain for the conditions specific to that fermentation. Synergestic effects of multistrain (i>., natural) fermentations could then be rationally studied, as the effects of single strains would be fully characterized. 

Monoterpenes, Ci3-norisoprenoids, and some benzenoid compounds are the most important grape aroma substances present in the pulp and skin of berries in both free and glycoside forms. Profiles of these compounds in the grape are mainly dependent on the variety, even if environmental variables and agricultural practices influence their contents (Marais et al., 1992). These compounds are transferred to the wine in winemaking and depend on the process used. 

Winemaking yeasts have variable aptitudes to reveal sulfur-based Sauvignon Blanc aromas. This... 

In the past, red winemaking methods in warm and cool climates were differentiated. In certain variable-climate vineyards, warm and cool vintage winemaking techniques were also distinguished. Problems linked to fermentation temperature... 

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