Oak Tannin and Unoaked and Oaked Wine Extracts Influence Gene Expression in HepaRG Human Liver Cells

This study investigates how precipitation from November to February during each harvest year, influence the phenolic and isotopic profiles of red wines, particularly focusing on trans-resveratrol, total phenolic compounds, and carbon and oxygen isotopes (¹³C/¹²C and ¹⁸O/¹⁶O).

Weather uncertainty is forcing Mediterranean winegrowers to adopt new irrigation strategies to cope with water scarcity while ensuring a sustainable yield and improved berry and wine quality standards. Therefore, more accurate and high-resolution monitoring of soil water content and vine water status is a major concern. Leaf water potential measured at pre-dawn (PD) is considered to be in equilibrium with soil water potential and is highly correlated with soil water content at the soil depth where roots extract water.

Protein haze in white wines is a major technological and economic problem of the wine industry. Field tests were carried out in steep slope vineyards planted with Riesling grapes over 3 dry growing seasons to study the effect of drought stress on the concentration of proteins in the resulting wines. Plots suffering from drought stress were compared with surrounding drip irrigated plots. Riesling grapes were processed into wines by conventional procedures. Protein amounts of the isolated wine colloids of the stressed samples were always higher than those of the watered samples(mean watered 13.8 ± 0.44, mean stressed 17.4 ± 0.40 g 100 g-1). As a consequence, higher bentonite doses were needed to achieve protein haze stability of the drought stressed treatments.

Terroirs represent a heritage that must be studied and managed with appropriate methods; recourse to agronomic and oenological sciences alone is necessary, but is in no way sufficient without the contribution of the humanities.

loss and color browning which lead to wine unacceptance by consumers. These changes are mainly driven by the consumption of oxygen by polyphenols leading to the production of quinones which are oxidant compounds. Quinones can react with numerous nucleophilic compounds notably aromatic thiols, decreasing the aromatic bouquet of the wine.