Identification and biological properties of new resveratrol derivatives formed in red wine

The aroma of wine is one of the most important determinants of quality as it strongly influences the consumer’s acceptance or rejection. Among the thousands of molecules comprising the wine aroma, sulfur-containing compounds can be considered as a “double-edged sword”: some of them, deriving from varietal precursors provide fruity pleasant aromas, while other ones, produced by yeast metabolism are related to “unpleasant” aromas

Se señalaron 28 parcelas, en la zona de D.O. Montilla-Moriles, repartidas por toda la superficie de viñedo, de ellas 12 se localizan en las Zonas de calidad Superior, en los términos municipales de Montilla

The color as well as the “clarity” of red wines are ones of the qualities required by the consumers. Red wines must have colloidal stability from its bottling to its consumption. The supplementation of red wines with additives, and especially Acacia senegal gum, contributes to its organoleptic properties such as the colloidal stabilization of the coloring matter. In a global perspective of limitation of additives in the field of enology, one of the objectives is notably (i) to reduce the use of additives in wines, by their number and/or their quantity, and (ii) to favor the use of natural additives while preserving the organoleptic and sensory qualities of wines.

The production of table grapes in Chile is of great importance, being one of the main established fruit crops with over 43,000 hectares distributed across a diverse climate range, from the southern limit of the Atacama desert to the mediterranean zone. Chile is also one of the leading exporters of table grapes. producers must confront the challenges posed by the climate crisis, such as decreased rainfall, increased heatwaves, and extreme temperature events during the growing season, mainly associated with desertification in northern Chile (Atacama and Coquimbo regions).

Climate change impacts on both yields and quality have increased over the past decades, with the effects of extreme climate events having the most dramatic and obvious impacts. Increasing length and intensity of heatwaves associated with increased water stress necessitates a reevaluation of climate change responses of grapevine and, ultimately, a reconsideration of vineyard management practices under future conditions. Here we summarize results from a three-year field trial manipulating irrigation prior to and during heatwave events to assess impacts of water application rates on vine health and physiology, berry chemistry, and wine quality. We also highlight potential mitigation strategies for extreme heat, both in terms of water application, as well as other cultural practices that could be widely applicable.