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

Hanseniaspora vineae (Hv) is a fermenting non-Saccharomyces yeast that compared to Saccharomyces cerevisiae (Sc) present some peculiar features on its metabolism that make it attractive for its use in wine production. Among them, it has been reported a faster yeast lysis and release of polysaccharides, as well as increased ß-glucosidase activity. Hv also produces distinctive aroma compounds, including elevated levels of fermentative compounds such as ß-phenylethyl acetate and norisoprenoids like safranal. However, it is known for its high nutritional requirements, resulting in prolonged and sluggish fermentations, even when complemented with Sc strain and nutrients.

Grapevine grafting is a complex process that since the establishment of phylloxera has become mandatory for grapevine. Grafting success in grapevine nurseries considerably varies among years and batches with most variety/rootstock combinations reach a high success rate (between 75% and 90%), but some combinations show lower success rates of around 40-50%. The causes of this variation are unknown, although biotic stresses like those caused by some viral infections have been demonstrated to affect the process. European certification schemes for the vegetative propagation of the vine include five major viruses (Arabis mosaic virus, Grapevine Fanleaf Virus, Grapevine Fleck Virus, and Grapevine-associated Leafroll Virus 1 and 3).

Biogenic amines exist in numerous foods, including wine. They can have aliphatic (putrescine, cadaverine, spermine, and spermidine), aromatic (tyramine and phenylethylamine) and heterocyclic structure (histamine and tryptamine)

One of the effects of warming trends is the advance of budburst, increasing the frequency of spring frost-related damage. In April 2021, a severe frost event affected central and northern italian viticulture. In a cv. Barbera vineyard located in the Colli Piacentini wine district, after such occurrence, vines were tracked and growth of primary bud shoots (PBS), secondary bud shoots (SBS), and suckers (SK) was monitored, as well as their fruitfulness and fruit composition. Vine performances were then compared to those of the previous year, when no post-budburst freezing temperatures occurred. The goal of the study was to evaluate the efficacy of SBS in restoring yield loss due to PBS injuries and analyze respective contribution to fruit composition.

SO₂ play a major role in the stability and wine during storage. Nowadays, the reduction of chemical input during red winemaking and especially the removing SO₂ is a growing expectation from the consumers. Winemaking without SO₂ is a big challenge for the winemakers since the lack of SO₂ affects directly the wine chemical evolution such as the phenolic compounds as well as its microbiological stability.