Cartes thématiques: applications au vignoble champenois

The main objective is to unravel the yeast biosynthetic pathways for MEL, SER and HT by using the respective labelled amino acids precursors: 15N2-L tryptophan and 13C-tyrosine.
The alcoholic fermentation experiments are performed with two different commercial
S cereviseae yeasts using synthetic must with the addition of the labelled compounds and the bioactive compounds were followed during the fermentation process. Six biological replicates of the fermentations were considered. MEL, SER and HT were analysed by UHPLC coupled to High Resolution Mass Spectrometry (HRMS). Accurate mass determination allowed to unequivocally distinguishing labelled and unlabelled compounds.

Vengono riportati i risultati enologici di uno studio condotto sul Nero d’Avola in un tipico ambiente viticolo siciliano, in cui insistono suoli che presentano un diverso grado di salinità.

Context and Purpose. Climate change presents significant challenges to agricultural sustainability, particularly through the increasing frequency of drought and water scarcity.

Magnesium (Mg) deficiency poses a significant challenge to viticulture, particularly affecting Welschriesling (WR), a key grape variety in Austrian and Central European vineyards.

Vinification by carbonic maceration (CM) is based in the anaerobic fermentative metabolism also called intracellular fermentation (IF).