Caracterización de las tierras de viña de Navarra

Yeast, bacteria, species and strains play a key role in the winemaking process by producing metabolites which determine the sensorial qualities of wine. Therefore microbial population numeration, species identification and strains discrimination from berry surface at harvest to storage in bottle are fundamental.

Aljarafe Alto est une petite zone naturelle dans le département de Séville (Espagne), où le cépage autochtone cultivé est le Palomino Garrido Fino.

Bacterial malolactic fermentation (MLF) has a considerable impact on wine quality. The yeast strain used for primary fermentation can consistently stimulate (MLF+ phenotype) or inhibit (MLF- phenotype) malolactic bacteria and the MLF process as a function of numerous winemaking practices, but the molecular evidence behind still remains a mystery. In this study, such evidence was elucidated by the direct comparison of extracellular metabolic profiles of MLF+ and MLF- yeast phenotypes. Untargeted metabolomics combining ultrahigh-resolution FT-ICR-MS analysis, powerful machine learning methods and a comprehensive wine metabolite database, discovered around 800 putative biomarkers and 2500 unknown masses involved in phenotypic distinction.

Three locally-adapted native plants were evaluated to determine their capacity to provide insectary benefits to predatory arthropods in association with vineyards, and thereby to enhance biological control of insect pests. Native plants are preferred as supplementary flora, as they are naturally adapted to Australia’s climatic conditions.

Context and purpose of the study. Reducing pesticide use such as glyphosate, is a key challenge to support sustainability of viticulture systems and resilience of vineyard.