What metabolomics teaches us about wine shelf life

Hail damage can have a major impact on the vine’s physiological growth (defoliation, wood and cane damage) and can lead to significant yield and economic losses.

Rosé wine consumption is rapidly increasing with its market share in France that has grown from 11 % to 32 % in less than 20 years. A recent trend is also to produce rosé wines with lighter colors. Varieties, terroir and technology certainly have an influence on rosé wine colors.

In the Northeast of Brazil, vines can produce twice a year, because annual average temperature is 26ºC, with high solar radiation and water availability for irrigation.

Smoke impacts on wines are becoming a worldwide problem; the size and severity of wildfires increasing due to influences from changing climates.¹ For over a century, wines have been known to have a unique issue of absorbing chemical compounds derived from wildfire smoke wherein the flavor of the subsequent wine becomes ashy, rubbery, campfire-like, and smoky.² The economic impacts of a smoke-impacted wine can last for years depending on the grape varietal, costing Oregon and Washington states in the United States over a billion dollars from the 2020 wildfires, as an example.³ While years of research have indicated elevated concentrations of smoke-related compounds, such as guaiacol and syringol, in wines after smoke events, unfortunately, replicating the sensory experience using smoke-associated phenols has not had much success.⁴

To meet the demand of assessment tool of vine growers and their advisers we adapted to the vine production the INDIGO® method to developed initially for arable farming.