La Région Délimitée du Douro et le Vin de Porto — un terroir historique —

The development of non-animal and non-allergenic alternatives to traditional protein fining agents used in winemaking is of critical importance in order to ensure consumer safety and production sustainability. This study evaluates the effect of protein extracted from three types of algae (spirulina, chlorella vulgaris and tetraselmis chuii) as fining agents on the polymeric proanthocyanidin content responsible for astringency, as well as their effect on the colour, phenolic composition and volatile aroma of two white wines (a and b).

No other agricultural product has a stronger relationship with the soil than wine. This study aimed to characterize the sensory profile of red wines from the Douro Demarcated Region (RDD) certified as DOC Douro, through the application of Quantitative Descriptive Analysis (QDA®) and Temporal Dominance of Sensations (TDS) sensory methods. QDA® provides a complete word description for all a product’s sensory properties. The TDS, which is relatively recent in the sensory field [1], allows to evaluation and description of the evolution of the dominant sensory perceptions during the tasting of a food product.Eighteen commercial wines from different producers were evaluated, six different samples representing each of the three sub-regions of the RDD.

The climate has warmed over the past century or more bringing about changes in numerous aspects in both earth and human systems

One of the consequences of global warming is the quick berry development giving rise to a disconnection between sugar accumulation and the formation of important quality minor compounds such as phenolics and volatile compounds being a huge challenge for the oenologist [1]. Thus, this phenomenon is forcing the search on strategies for maintaining the quality of wines despite this situation. One possibility is to make an early harvest with a low sugar concentration (18ºbrix) and advanced harvest for sparkling wine (20-21ºbrix) and afterwards to combine base wines properly and carry out the second fermentation trying to compensate the lack of secondary metabolites due to the quick berry development and higher alcohol degree of the second one, not adequate itself for sparkling wine. The aim of this study was to assess the chemical and physical characteristics, mainly volatile profile, and foaming properties of sparkling wines from grapes of Chardonnay and Sauvignon blanc.

Developing a tractable genetic engineering and gene editing system is an essential tool for grapevine. We initiated a plant transformation and biotechnology program at Oregon State University using the grape microvine system (V. vinifera) in 2018 to interrogate gene-to-trait relationships using traditional genetic engineering and gene editing. The microvine model is also used for nanomaterial-assisted RNP, DNA, and RNA delivery. Most reference genomes and annotations for grapevine are collapsed assemblies of homologous chromosomes and do not represent the specific microvine cultivar ‘043023V004’ under study at our institution.