TCA – A status report on South African cork closures

The year-on-year rise in temperatures and the increase in extreme weather events due to climate change are already having an impact on agriculture. Among the perennial fruit species, grapevine is already negatively impacted by these events through an acceleration of its phenology, more damage from late frosts or through an increase in the sugar level of the berries (and therefore the alcoholic degree of the wine) and a decrease of acidity, impacting the wine quality. Sun’Agri, in partnership with INRAE, Chambre d’agriculture du Vaucluse, Chambre d’agriculture des Pyrénées-Orientales and IFV, developed a protection system based on dynamic agrivoltaics to protect grapevine. It consists of photovoltaic solar panels positioned above the crop, high enough not to impede the passage of agricultural machinery, and tiltable from +/- 90° to adjust the level of shading on the vineyard. These smart louvers, driven by artificial intelligence (physical models & plant growth models), are steered according to the plant’s needs and provide real climate protection.

Dans les terroirs du Val de Loire, la précocité du cycle de la vigne et son alimentation en eau sont des variables de fonctionnement qui influent de manière importante sur la composition des baies à maturité.

The diversity of potential sources of damage to the terroir of an appellation (physical, aesthetic, ecological damage, damage to the image, to collective representation or even, in a broad concept which will not be retained here, to the geographical name identifying the terroir) is accompanied by a fragmentation of the legal sources allowing its protection.

Non-Saccharomyces yeasts have been associated, for many years, with challenging alcoholic fermentation processes. However, during the last decade the use of non-Saccharomyces yeasts in wine production has become increasingly widespread due to the advantages they can offer in mixed inoculations with Saccharomyces cerevisiae (Sc). In this respect, Hanseniaspora vineae (Hv), in synergy with Saccharomyces spp, represents an interesting opportunity to impart a positive contribution to the aroma complexity of wines. In fact, it is a well-known producer of pleasant esters, such as 2-phenylethyl acetate. This study compares the performances of Hv (strain Hv-205) in sequential inoculation modality to Sc in three Chardonnay musts for base sparkling wine production. No significant differences were observed in basic chemical parameters between wines except for titratable acidity, with a significantly decrease (up to 1.5 g/L) in Hv processes due to malic acid degradation. The analysis of the aroma compounds revealed remarkable differences in concentration of volatile metabolites, among others up to 37-fold increase of 2-phenylethyl acetate. In contrast, lower concentration of its alcohol were detected, suggesting higher acetylation activity by Hv.

Sfursat di Valtellina is a DOCG reinforced wine produced in Valtellina from partially withered red grapes of Vitis vinifera L. cv. Nebbiolo. The grape ripeness degree and the dehydration process strongly influence the physicochemical characteristics of grapes [1, 2, 3]. In particular, grape skin and seeds contain several classes of phenolic compounds strictly associated with red wine quality, which are significantly affected by these factors [4]. The aim of this research is to assess the combined influence of different ripeness levels and withering rates on the standard chemical composition and phenolic profile of winegrape in order to provide new insights and approaches to the management of withering, searching for the valorization of grape potentialities.