Temperature variability inside a wine production area and its effect on vine phenology and grape ripening. An example from the Saint-Emilion-Pomerol

Less and less chemical plant protection products are approved by the E U. Plant pathogenic fungi become increasingly resistant to the active ingredients that have been around for a long time. Besides, there is a valid demand for effective products that can be applied in organic cultivation.
We examined Metschnikowia strains under laboratory conditions in order to find effective strains against B. cinerea. The antimicrobial mechanism of these yeasts is based on the competition for the ferric ions from the environment. Metschnikowia cells release the pulcherriminic acid which chelates with Fe3+, forming the pigment pulcherrimin.

San Joaquin Valley accounts for 40% of wine grape acreage and produces 70% of wine grape in California. Fruit quality is one of most important factors which impact the economical sustainability of farming wine grapes in this region. Due to the recent drought and expected labor cost increase, the wine industry is thrilled to understand how to improve fruit quality while maintaining the yield with less water and labor input. The present study aims to study the interactive effects of mechanical leafing and deficit irrigation on yield and berry compositions of Cabernet Sauvignon grown in warm climate of California.

Wine authenticity and composition can be influenced by a range of membrane separation processes as reverse osmosis. In the context of climate change, the natural trend is to obtain wines with higher alcoholic concentration when classical winemaking methods are employed, and this may induce alteration of typicity of wines by masking the olfactory and taste properties. This study aimed to evaluate the influence of reverse osmosis techniques used for decrease of ethanol content on the stable isotopic ratios as markers for wine authenticity characteristics.

The purpose of the present study was to understand the overall concept of an aged dry white wine using a descriptive mental questionnaire. A total of 680 worldwide participants, grouped according to their involvement in the wine business, replied to an online questionnaire to characterize the sensory analytical and synthetic descriptors of an aged dry white wine. The descriptors were selected using a Check-All-That-Apply (CATA) approach concerning wine colour, aroma, taste, mouthfeel, and global appreciation.

Polyphenols, namely anthocyanins and flavanols, are key compounds for wine color definition and taste perception (astringency and bitterness). During winemaking, several processes could influence the polyphenol composition and, therefore, the organoleptic parameters of wine.