The« Sigales’ method »

The valley of Caravelí (Peru) received the first vine plants in colonial times and the tradition of cultivation is maintained thanks to its terroir and artisanal techniques.

Accentuated cut edges (ACE) is a novel grape crushing technique used sequentially after a conventional crusher to increase the extraction rate and content of polyphenolics, as shown for Pinot noir wine. This inspired us to apply the technique during Shiraz and Sauvignon blanc winemaking, primarily to assess its impact on the extraction of varietal thiol precursors in grape must/juice and formation of varietal thiols in the resultant wines

The production of most red wines that are sold involves an alcoholic fermentation carried out by yeasts of the Saccharomyces genus, and a subsequent fermentation carried out by lactic bacteria of the Oenococus oeni species after the first one is fully completed. However, the traditional process can face complications, which can be more likely in grape juices with high levels of sugar and pH. Because of climate change, these situations are more frequent in the wine industry. The main hazards in those scenarios are halts or delays in the alcoholic fermentation or the growth of unwanted bacteria while the alcoholic fermentation is not done yet and the wine still has residual sugars.

Expression of sensory attributes that reflect the varietal and geographical origin of wines (aka terroir) is central to perceived wine quality and reputation of wine producing regions.

The societal pressure to reduce the use of pesticides in Switzerland is steadily increasing. Viticulture is particularly in focus due to the frequent use of fungicides to combat downy and powdery mildew.