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

Climate change impacts regional and local climates, which in turn affects the world’s wine regions. In the short term, these modifications rises issues about maintaining quality and style of wine, and in a longer term about the suitability of grape varieties and the sustainability of traditional wine regions. Thus, adaptation to climate change represents a major challenge for viticulture. In this context, island and coastal vineyards could become coveted areas due to their specific climatic conditions. In regions subject to warming, the proximity of the sea can moderate extremes temperatures, which could be an advantage for wine. However, coastal and island areas are particular prized spaces and subject to multiple pressures that make the establishment or extension of viticulture complex.
In this perspective, it seems relevant to assess the potentialities of coastal and island areas for viticulture. This contribution will present a spatial optimization model that tends to characterize most suitable agroclimatic patterns in historical or emerging vineyards according to different scenarios. Thanks to an in-depth bibliography a global inventory of coastal and insular vineyards on a worldwide scale has been realized. Relevant criteria have been identified to describe the specificities of these vineyards. They are used as input data in the optimization process, which will optimize some objectives and spatial aspects. According to a predefined scenario, the objectives are set in three main categories associated with climatic characteristics, vineyards characteristics and management strategies. At the end of this optimization process, a series of maps presents the different spatial configurations that maximize the scenario objectives.

Aim: Microbial biogeography contributes to regional distinctiveness of agricultural products and is important to determine for quality and marketing of wine products. We evaluated the microbial influence on wine characteristics by considering the microbial diversity of soil, plant, grapes, must and wine in grapegrowing regions across Victoria, Australia. 

Wine acidity is a parameter of great importance that influences different quality factors of the product such as biological stability or organoleptic characteristics. In the current context of climate change, which gives rise to wines with higher levels of ethanol and lower acidity, the biological acidification with yeast species such as Lachancea thermotolerans could be a solution.
In this work, the effect of the inoculation of different L. thermotolerans on the acidity of wine was studied.

In this video recording of the IVES science meeting 2021, Fulvio Mattivi (Fondazione Edmund Mach, Centro Ricerca ed Innovazione, San Michele all’Adige, Italy) speaks about the effects of water deficit on secondary metabolites in grapes and wines. This presentation is based on an original article accessible for free on OENO One.

Retsina is a wine deeply rooted in Greek tradition but often misunderstood, largely due to the poor quality associated with past production. Historically, pine resin was used to seal wine transport containers, and over time, its distinctive aroma led to its intentional incorporation into winemaking.