Grapevine sugar concentration model in the Douro Superior, Portugal

The utilization of non-Saccharomyces yeasts in the wine industry has increased significantly in recent years. Alternative species need commonly be employed in combination with Saccharomyces cerevisiae to avoid stuck fermentation, or microbial spoilage. The employment of more than one yeast starter can lead to interactions between different species with an impact on the outcome of wine fermentation. Previous studies[1] demonstrated that S. cerevisiae elicits transcriptional responses with both shared and species-specific features in co-culture with other yeast species.

In the highly competitive global wine market, Burgundy has a long-established reputation to maintain. The vine and wine sector in Burgundy is based on a five-level ranking of AOC (Appellation d’Origine Contrôlée) wines and of the plots where the grapes are grown.

Adrenaline (epinephrine) belongs to catecholamine class. It is a neurotransmitter and both a hormone which is released by the sympathetic nervous system and adrenal medulla in response to a range of stresses in order to regulate blood pressure, cardiac stimulation, relaxation of smooth muscles and other physiological processes. Adrenaline exhibits an effective antioxidant capacity (1). However, adrenalin is capable to auto-oxidation and in this case it generates toxic reactive oxygen intermediates and adrenochrome. Under in vitro conditions, auto-oxidation of adrenaline occurs in an alkaline medium (2).

Vine water status is one of the most influential factors in grape vigor, yield, and quality (Ojeda et al., 2002; Guilpart et al., 2014). Severe water deficits during the first stage of crop development (bud break to fruit set) impact yield in the current year and the following year. While during grape ripening, water availability impacts berry size, grape composition, and health status. Therefore, a correct assessment of plant water status allows for proper water management with an impact on grape yield and composition (McClymont et al, 2012; Pereyra et al., 2022).

The choice of sites for viticulture depends on natural environmental factors, particularly climate, as grapevines have specific climatic requirements for optimum physiological performance and berry quality achievement. In the Stellenbosch wine-producing region, the complex topography and the proximity of the ocean create a variety of topoclimates resulting in different growth conditions for vines within short distances.