Sustainable fertilisation of the vineyard in Galicia (Spain)

Galloylated flavan-3-ols are a class of polyphenolic compounds present in various plants, including grape seeds. These compounds are formed through the condensation of flavan-3-ols, such as catechins, although the precise mechanism by which gallic acid is incorporated into the molecule remains unclear.

Vigor declines in older vineyards and poor vine establishment in replant situations have been attributed to plant-parasitic nematodes. The northern root-knot nematode, Meloidogyne hapla, is the most prevalent plant-parasitic nematode species found in Washington wine grape vineyards. Management for nematodes in established vineyards is limited to the application of post-plant nematicides. We are evaluating new nematicides that are currently not registered in grape for their efficacy in controlling M. hapla and a part of that evaluation includes improving the alignment of nematicide application timing with the vulnerable second-stage juvenile (J2) life stage of M. hapla.

L’extraction phénolique au cours de la fermentation à partir de vendanges de différents degrees de maturité du cépage Syrah/R99 a été etudiée. Cette travail fait parti d’un projet focalisé sur la qualité du raisin et des vins obtenus au cours du millésime 2002. Les vignes sont situées à Stellenbosch (Afrique du Sud) sur un sol Glenrose

Wine flavour is the integration of distinct physiologically defined sensory systems that combine taste, aroma and trigeminal sensations, and it is a key determinant factor for the acceptance of wine by consumers. Volatile compounds, are important contributors to wine flavour, specially to aroma. These small and low-boiling point compounds are easily released into the air allowing to enter and move within the nasal or oral cavities where they can bind the olfactory receptors. Additionally, wine also contains aroma precursors, which are non-volatile compounds, but that can be broken down releasing volatile odorants. During wine tasting, all these chemicals (volatiles and non-volatiles) can be submitted to the action of salivary enzymes.

Storage temperature and bottling parameters are among the most important factors, which influence the development of wine after bottling. It is well studied that higher storage temperatures speed up chemical reactions and results in faster wine aging [1,2]. It is also known that higher SO2 level and lower oxygen content provide better protection and longer shelf-life for the wine. At the same time, the mechanisms of chemical transformations of wine aromas during the aging process are not fully understood. In particular, how oxidation reactions contribute to the transformations of varietal aroma compounds.In the present study [3], we investigated the development of Riesling wine depending on a series of bottling conditions, which differed in the free SO2 level in wine (low—13 mg/L, medium—24 mg/L, high—36 mg/L), CO2 treatment of the headspace.