Interaction among grapevine cultivars (Sangiovese, Cabernet-Sauvignon and Merlot) and site of cultivation in Bolgheri (Tuscany)

Mannoproteins are released at the end of alcoholic fermentation due to yeast autolysis [1]. It has been described a positive effect of these molecules on lactic acid bacteria growth [2]. The main objective of this work was the characterization of different mannoproteins extracted from active dry yeast (ADY) and the assessment of their effect on Oenococcus oeni and malolactic fermentation (MLF).

The production of high-quality wines requires the use of high-quality grapes. Some compounds originating from grapes may negatively influence the odour and flavour of the resulting wine in their original form or as precursors for off-odours and –flavours. Therefore, a rapid evaluation of the grapes directly upon receival at the winery is advantageous. Up to now, grape aroma is mainly evaluated by tasting, however, this leads to subjective results. The use of near-infrared (NIR) spectroscopy allows a rapid, objective and destruction-free analysis without previous sample preparation. Moreover, the measurement can be integrated into an existing process without additional sampling.

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The sporadic oxidation of white wines remains an open question, making wine shelf life a subjective debate. Through a multidisciplinary synoptic approach performed as a remarkable case study on aged bottles of white wine, this work unraveled a yet unexplored route for uncontrolled oxidation.

Nitrogen (N2) is critical in grape berries, especially in organic wine making. After intake, N2 follows various metabolic and allocation routes and, from veraison, partly reallocates into berries. Water deficit affects the N2 nutrition due to a poor diffusion in soil solution and vascular mobilisation. Also, affects photosynthesis and the energy needed for metabolism, whose extent would depend on the stomatal sensitivity of the plant. We have assessed the effect of a moderate water deficit from pea size, in 3 years old field grown potted plants of Chardonnay (CH) and Cabernet Sauvignon (CS), differing in stomatal sensitivity, on the N2 status of plant parts. Water deficit reduced photosynthesis, leaf area and fresh and dry plant mass along the season, but up to a higher extent in CS.