Better understand the soil wet bulb formation with subsurface or aerial drip irrigation in viticulture

Mannoproteins (MPs) are released from the yeast cell wall during alcoholic fermentation and aging on the lees, and influence aspects of wine quality such as haze formation and colour stability. Yet, as this is a slow process with microbiological and sensory risks, the exogenous addition of extracted MPs poses an efficient alternative. While Saccharomyces cerevisiae has long been studied as a prominent source for MPs extraction, their structure and composition greatly differ between yeast species. This may influence their behaviour in the wine matrix and subsequent impact on wine properties. However, although wine yeast species other than S. cerevisiae possibly present an untapped source of MPs, they are still ill-characterised in terms of chemical composition and influence on wine.

The structural diversity is one of the most remarkable characteristics of proanthocyanidins (PA). Indeed, PA in wines may vary in the B-ring and C-ring substitutes, the C-ring stereochemistry, the degree of polymerization (DP) and the linkage between the monomers. Knowing in detail the structural characteristics of the PA of a wine can help us to understand and modulate several sensorial characteristics of the wine, such as color, antioxidant properties, flavor, and mouthfeel properties. In the last years was discovered and confirmed the presence of sulfonated monomeric and oligomeric flavan-3-ols in wine [1], as well as was pointed out their importance in wine quality [1,2].

Major factors involved in wine quality and typicity are soil type, climatic conditions, plant material (rootstock and cultivar), vineyard management practices and winemaking conditions.

Interest in the pairing, or matching, of wine with music goes way back, with commentators initially using musical metaphors merely to describe the wines that they were writing about. More recently, however, this has transformed into a growing range of multisensory tasting events in which wine and music are deliberately paired to assess, or increasingly to illustrate, the impact of the latter on

The use of the term bioprotection in winemaking refers to the use of non-chemical methods to prevent the development of undesirable microorganisms (yeasts and/or bacteria). The reason for studying this method is mainly as a natural alternative to the addition of sulfites during the pre-fermentation stages. In winemaking, the addition of s02 has multiple functions, the main ones being antiseptic and antioxidant power.