Bilan hydrique: une méthode proposée pour l’évaluation des réserves hydriques dans le zonage viticole

The UV-C light enhances oxidative processes in wine. Increasing the dose of UV-C can lead to olfactoric, gustatoric and colour changes in wine. These changes are triggered by a series of photochemical reactions such as degradation of esters, the formation of odour-active substances such as 2 aminoacetophenone through the photooxidation of amino acids. Ultimately, these reactions can lead to a reduced wine quality.

Malolactic fermentation (MLF) is a desired process in red and acidic white wines, after alcoholic fermentation (AF), carried out by the lactic acid bacterium (LAB) Oenococcus oeni. The advantages are an increase of pH, microbiological stabilization and organoleptic improvement of the final wine. However, the presence of stress factors such as ethanol, low pH, high total SO2, lack of nutrients and presence of inhibitors, could affect the successful completion of MLF [1]. Changes in amino acid composition and deficiencies in peptides after AF, showed that MLF can be delayed, signaling its importance for bacterial growth and L-malic acid degradation during MLF [2].

Following the acquired awareness of the presence of ochratoxin A in grape derivatives, actions were undertaken to contain this contamination, and attempts were made to evaluate the presence of any other molecule belonging to this class.

Vitis vinifera L. and other Vitis have high genetic variations for cultivars or varieties. Many countries carried out strong efforts creating new clones of varieties, mainly focusing on plants free of viruses and other grapevine diseases, but also on different agronomical and enological characteristics of the plants. The aim of this study was to evaluate six clones of Merlot in the traditional viticulture of southeastern Brazil, focusing on distinct characteristics of yield, enological potential of grapes and wine typicality, in order to improve wine quality.

In this video recording of the IVES science meeting 2024, Mariona H Gil i Cortiella (Universidad Autónoma de Chile, Santiago de Chile, Chile) speaks about the impact of type of winemaking vessel on the chemical composition and sensory attributes of Sauvignon blanc wines. This presentation is based on an original article accessible for free on IVES Technical Reviews.