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

Metschnikowia pulcherrima is a well-studied non-conventional oenological yeast due to its positive contributions to winemaking as a bioprotective agent and as an aroma-enhancing starter in sequential fermentations with Saccharomyces cerevisiae (Binati et al., 2023; Canonico et al., 2023).

La société et l’état imposent plus que jamais à la viticulture française de prendre en compte ses impacts environnementaux tout en produisant des vins de qualité. Après avoir présenté ces impacts, les auteurs exposent la méthode de l’Analyse du Cycle de Vie. Ils proposent une démarche pour sa mise au point pour évaluer les impacts environnementaux en viticulture AOP en Val de Loire dans le cadre de l’évaluation de la compatibilité des objectifs qualitatifs et environnementaux de la production de raisins de cuve.

A misconception lingers in the minds of some wine consumers that Champagne wines don’t age. It’s largely a myth, certainly as far as the best cuvees are concerned. Actually, during the so-called autolysis period of time (in the closed bottle, after the “prise de mousse”), complex chemical reactions take place when the wine remains in contact with the dead yeast cells, which progressively bring complex and very much sought-after aromas to champagne. Nevertheless, despite their remarkable impermeability to liquid and air, caps or natural cork stoppers used to cork the bottles are not 100% hermetic with regard to gas transfers. Gas species therefore very slowly diffuse through the cap or cork stopper, along their respective inverse partial pressure. After the “prise de mousse”, because the partial pressure of CO2 in the bottleneck reaches up to 6 bars (at 12 °C), gaseous CO2 progressively diffuse from the bottle to the ambient air
(where the partial pressure of gaseous CO2 is only of order of 0,0004 bar).

For the period of 10 years in the condition of Skopje vineyard area, at two regional (Vranec and Smederevka) and two international (Cabernet sauvignon and Chardonnay) grapevine cultivars, the researches are done.

Context and purpose of the study ‐ An advancement of grapevine phenological development has been observed worldwide in the last two decades. In South Australia this phenomenon is even more accentuated since grapevine is often grown in a hot climate. The main consequences are earlier harvests at higher sugar levels which also result in more alcoholic wines. These are deemed undesirable for the Australian wine industry with consumer preferences shifting towards lower alcohol wines. Vineyard practices can be implemented to control and delay ripening. Amongst them, apical late leaf removal has been successfully applied in Europe to delay ripening by up to two weeks in Sangiovese, Aglianico and Riesling. In those studies, no negative effects were observed on grape colour, phenolics and on the carbohydrate storage capacity of the vines. To date, this technique has not been studied in Australia. In this study late leaf removal, apical to the bunch zone was applied to the variety Semillon for four seasons and compared to an untreated control.