In this video recording of the IVES science meeting 2024, Silvia Motta (Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria – Centro di Ricerca Viticoltura ed Enologia, Asti, Italy) speaks about the effect of SO2, glutathione and tannins on Cortese white wine oxidative evolution after different oxygen intakes. This presentation is based on an original article accessible for free on OENO One.

The vineyards placed in the municipal areas of Fuente de Piedra, Humilladero and Mollina constitute a wine-growing important area of the “Zona Norte” of the province of Málaga.

The wine yeast Saccharomyces cerevisiae can highly affect wine aromatic profile by producing and/or mediating the release of a whole range of metabolites (such as thiols, esters, and terpenes), which in turn contribute to enhanced aroma and flavor. These metabolites depend on yeast metabolism activated during fermentation which can constitute the ‘’metabolic footprint’’ of the yeast strain that carried out the process.

The color as well as the “clarity” of red wines are ones of the qualities required by the consumers. Red wines must have colloidal stability from its bottling to its consumption. The supplementation of red wines with additives, and especially Acacia senegal gum, contributes to its organoleptic properties such as the colloidal stabilization of the coloring matter. In a global perspective of limitation of additives in the field of enology, one of the objectives is notably (i) to reduce the use of additives in wines, by their number and/or their quantity, and (ii) to favor the use of natural additives while preserving the organoleptic and sensory qualities of wines.

On the market there are several wine grapes which are tolerant to the main fungal diseases. These varieties, commonly defined “resistant”, were developed in the grapevine breeding programs carried out mainly in Germany, France, Hungary and Italy. Some of these cultivars have been included in the national catalogues of wine grape varieties and have sometimes been allowed for specific kinds of wine. The VEVIR project, aimed at the enological evaluation of resistant vines, involves 33 cultivars achieved at the State Institute for Viticulture Freiburg in Germany, the Research Institute of Viticulture and Enology Pecs in Hungary and the Fondazione Edmund Mach S. Michele all’Adige (FEM) in Italy.