Mining terroir influence on bioactive polyphenols from grape stems: A correlation-network-driven approach to spatialize metabolomics data

Wine aroma represents one of the most important quality parameter and it is influenced by various factors (viticulture and vinification techniques, climate or storage conditions etc.). Wines produced from conventionally and ecologically grown grapes of same variety have different chemical composition and aroma profile [1]. Aroma profile of wine can be also influenced by additional treatment of wine, such as concentration of wine by reverse osmosis (RO). Reverse osmosis represents a pressure-driven membrane separation technique that separates the initial wine on the retentate or concentrate that is retained on the membrane, and permeate that passes through it [2]. Wine permeate usually containes water, ethanol, acetic acid and several low molecular weight compounds that can pass through the membrane. This property enables the use of reverse osmosis membranes for wine concentration, partial dealcoholization, acetic acid or aroma correction [3,4].

Nowadays, it is well known that oxygen significantly impacts wine quality. The amount of oxygen wine consumes during the winemaking process depends on several factors, such as storage conditions, the number of rackings, the materials used for aging, and the type of closure chosen for bottling.

This study investigates the notion of terroir by applying a phenomenological approach, focusing on the subjective experience of consumers. We will consider how terroir is described by consumers in order to gauge their subjective viewpoint and understand their way of describing and defining this spatiality.

The exploitation of secondary metabolic pathways of non-Saccharomyces yeasts is a promising approach to protect traditional wines from the ongoing climate change, which can alter their peculiar features by modifying the chemical composition of grape musts. In this regard, an interesting example is the sequential inoculum of Lachancea thermotolerans and Saccharomyces. Cerevisiae. The aim of the sequential inoculum is to increase titratable acidity by lactic acid accumulation, to lower pH and to reduce the alcohol and acetic acid content in wine.

Le zonage agroclimatique a pour objet de caractériser des lieux ayant des aptitudes distinctes pour la production de la vigne. La province de San Juan en Argentine est l’une des régions vitivinicoles les plus chaudes du pays.