The influence of different fertiliser applications and canopy management practices on the potassium content and pH of juice and wine of Vitis vinifera L. cvs. Cabernet-Sauvignon and Cabernet franc

Environment features and management operations on shoot and leaves modify the canopy during the vegetative season, changing the grapevine microclimate and the ratio between photo synthetic sources (the canopy) and productive sinks (the grapes).

Adrenaline (epinephrine) belongs to catecholamine class. It is a neurotransmitter and both a hormone which is released by the sympathetic nervous system and adrenal medulla in response to a range of stresses in order to regulate blood pressure, cardiac stimulation, relaxation of smooth muscles and other physiological processes. Adrenaline exhibits an effective antioxidant capacity (1). However, adrenalin is capable to auto-oxidation and in this case it generates toxic reactive oxygen intermediates and adrenochrome. Under in vitro conditions, auto-oxidation of adrenaline occurs in an alkaline medium (2).

Merlot grapevine is the second wine cultivar most planted in the world and especially in the Bordeaux wine region. This cultivar has many advantages in producing high quality wine; however, in the last decade, climate change has increased the sugar concentration in berries at harvest and shortened the maturation cycle. If this has been up to now a great opportunity to improve wine quality profile, we are touching the tipping point. High sugar concentration at harvest induces high alcool content in wine which can negatively impact wine quality. There are many viticultural and oenological practices possible to limit this effect. In this study we focus on plant material through intra-varietal diversity of Merlot cultivar.

The main issues in viticulture are to highly decrease the use of phytochemicals. Electrolyzed water (EW) is one of the possible alternative when illness pressure is not too high

The aim of this work was to study the trapping capacity of four polyaniline polymers towards phenolic compounds in wine-like model solutions. METHODS: The model wine solution was composed of 12% (v/v) and 4 g/L of tartaric acid adjusted to pH = 3.6. A series of centrifuge tubes (15 mL) were filled with 10 mL of model solution enriched with 50 mg/L of five phenolic compounds (i.e., Gallic acid, caffeic acid, (+)-catechin, (-)-epicatechin, and rutin), and treated with different doses of PANI polymer (i.e., 0, 2, 4 and 8 g/L). After the addition of the polymer, the samples were stirred using a platform shaker at room temperature (20 ºC) for 2, 8, 16 and 24 h. All treatments included three replications.