Clone performance under different environmental conditions in California

The phenolic component of red wine is responsible for important elements of flavor and mouthfeel, and thus quality of the finished wine. Additionally, many of these phenolics have been associated with health benefits such as reduction of the risk of developing cardiovascular disease, cancer, osteoporosis and preventing Alzheimer’s disease. While the origins, concentrations, and chemistries of the phenolics in a finished red wine are well known, the fundamental mechanisms and kinetics of extraction of these phenolics from grape skins and seeds during red wine fermentation are poorly understood. This lack of knowledge regarding the extraction mechanisms of phenolics during red wine fermentation makes informed manipulations of the finished wine’s phenolic composition difficult.

The main challenge faced by viticulture is to improve the quality of the wines, adapting them to the new consumer demands that demand wines with lower alcohol content and greater freshness. In the last 30 years, a clear modification has been observed in the composition of the grape due to climate change

Aims: Viticulture practices linked with soil management, as cover crops and deficit irrigation, can help to regulate the vineyard behavior reducing in most cases plant vigor and modifying plant water and nutrient status, and as a consequence, grape yield and quality. Also, these practices can modify the soil biological activity mostly related to microbiome diversity and functionality.

Bottle ageing is a critical period for wine quality, as it undergoes various chemical and sensory changes during storage. Ideally, a phase of qualitative ageing, during which wine sensory quality improves, is followed by a decline of quality. Understanding how different oenological variables influence these phases is a key challenge in modern winemaking. Recent studies highlighted the significant role of oxygen in modulating reactions involving volatile and non-volatile components, impacting aroma evolution during bottle aging. Oxygen exposure of wine during bottle ageing is mediated by closure.

A positive role of mannoproteins on wine stability and red wine mouth sensations has been widely described. Commercial mannoproteins are available and some yeast strains are offered with a higher formation of mannoproteins.