TCA – A status report on South African cork closures

Wine oxidation phenomena during the different processes of winemaking, aging and storage are closely related to the presence of oxygen and to the wine’s capacity for consumption.

Grapevine is grown grafted in most of the world largely because of Phylloxera. Rootstocks not only provide tolerance to Phylloxera, but also ensure the supply of water and mineral nutrients to the scion. Rootstocks are an important means of adaptation to environmental conditions if we want to conserve the typical features of the currently used scion genotypes. To aid this adaptation, we can exploit the large diversity of rootstocks used worldwide. To fully explore this existing rootstock diversity, this work benefits from the unique GreffAdapt vineyard, in which four scion genotypes were studied onto 55 commercial rootstocks in three blocks. The aim of this study was to characterise rootstock regulation of scion mineral status and how it relates to scion development.

Context and purpose of the study. Rising temperatures and prolonged heat accelerate berry sugar accumulation in advance of the accumulation of compounds responsible for aroma, colour and mouthfeel.

Nowadays the use of Torulaspora delbrueckii is more and more common in winemaking. However, its behavior in presence of Saccharomyces cerevisiae is not always predictable.

The indigenous Greek grape varieties Assyrtiko, Malagousia, Moschofilero and Roditis are used to produce white wines that are attracting the interest of wine producers and consumers due to their aromatic characteristics [1]. In addition, the Agiorgitiko and Xinomavro varieties are Greece’s most prominent red grape varieties.