Observatoire du Grenache en Vallée du Rhône: incidence du terroir sur la diversité analytique et sensorielle des vins

Non-saccharomyces yeasts gained an increased interest in winemaking during the last decades, due to their ability to produce relevant amounts of polysaccharides. Moreover, a significant release of glutathione into the wine during fermentation was also observed with these strains, as well as an improvement of color stability and wine aroma profile. Valuable results have been obtained by hanseniaspora spp. concerning the release of polysaccharides and the production of acetic esters, mainly during fermentation.

Context and purpose of the study. Vitis vinifera grapevine is a perennial crop which is globally cultivated, surviving cold winters in temperate zones by entering a state of dormancy.

One of the most important effects of climate change in wine-growing areas is the advance of phenological stages, especially concerning early berry ripening. In the hottest seasons, this results in a lack of synchrony between sugar and phenolic ripeness. In order to cope with this fact, a general effort is being made by researchers and growers aiming at delaying ripening through different strategies. One of the proposed approaches is the application of elicitors. This study aims to assess the effect at the transcriptomic level of application of three elicitors (Vitalfit, Fruitel, and Protone) in Tempranillo.

The spatial distribution of powdery mildew is often heterogeneous between neighboring plots, with higher disease pressure in certain places

A rapid and reproducible microwave (MW)-assisted acid digestion protocol was developed to determine the elemental composition of grapevine bark samples using ICP-MS.