Direct NMR evidence for the dissociation of sulfur-dioxide-bound acetaldehyde under acidic conditions: Impact on wines oxidative stability

The elaboration of sparkling wine is a demanding process requiring technical as well as scientific skills. Uncovering the role of the terroir to the final product quality is of great importance for the wine market. Although the impact of the yeast strains and their metabolites on the final product quality is well documented, the action of bacteria still remains unknown. The malolactic fermentation (MLF) is carried out by the lactic acid bacteria after the alcoholic fermentation in order to ensure the microbial stability during the second fermentation that takes place in the bottle or in tanks. Oenococcus oeni is the only selected species to drive MLF that has been commercialized for sparkling wine elaboration and it is naturally present on grapes, in the cellar and also in the final product. However, whether the bacterial strain contributes to the sensory characteristics of sparkling wine is still questioned.

Satellite images of vineyards in France, Chile, and Brazil are used to study spectral differences between the vine varieties Cabernet Sauvignon, Merlot, Pinot Noir, and Chardonnay, to verify if features of a given variety are conserved at vineyards in completely different terroirs.

Aims: DOSAVIÑA® was developed with the aim of helping farmers to determine optimal volume rates for spray applications in vineyards. The final developed tool is a good example of bringing research to end users.

Global change in climate affect regional climates and hold implications for viticulture worldwide. Despite numerous studies on the impact of projected global warming on different regions

The climate has warmed over the past century or more bringing about changes in numerous aspects in both earth and human systems