Non-targeted analysis of C13-norisoprenoid aroma precursors in Riesling

During recent years, carbonic maceration (CM) wines are increasingly demanded by consumers. The Spanish Rioja Qualified Designation of Origin (D.O.Ca. Rioja) is a winemaking area

Yeast mannoproteins and derivates are polysaccharides produced from the cell walls of different yeast strains widely used in the winemaking and finning of wines to improve their overall stability and sensory properties.

Red grapes contain significant amounts of phenolic compounds, known to contribute to wine quality and to provide important health benefits. Berry skin phenolics can be elicited by plant hormones. The aim of this work was to increase the content of anthocyanins and trans-resveratrol in five red varieties cultured in Argentina: Malbec (M), Bonarda (B), Syrah (S), Cabernet Sauvignon (CS), and Pinot Noir (PN), in two different growing regions: Santa Rosa (SR) and Valle de Uco (VU), by applying a post-veraison hormonal treatment with abscisic acid (ABA) and methyl jasmonate (MeJA).

In the current viticultural context, global warming leads to advanced and possibly accelerated ripening which can alter the balance among desirable grape quality traits sought for winemaking. Evaluation of genetic material that displays delayed and/or slower ripening could uncover a potential “slow ripening” trait for incorporation into commercial varieties through breeding. In this study, we evaluated a white-fruited selection discovered in the Grape Breeding and Genetics program at E. & J. Gallo Winery that displayed an unusual ripening pattern compared to standard varieties. Vines of the slow-ripening selection did not differ in their visual appearance, water status or gas exchange characteristics compared to vines of its normal-ripening sibling.

In Alentejo, south of Portugal there is a traditional way of fermenting wines in clay vessels, known as “Vinhos de Talha”. Clay vessels were traditionally impermeabilized using pine pitch, creating a barrier between the fermenting must and the clay. Due to this unusual production technology that uses of clay vessels, instead of inox or wood vessels, “Vinhos de Talha” present unique characteristics increasingly appreciated by national and international consumers when compared with wine obtained by the said traditional methods of winemaking. Although the positive consumers feedback, there is little literature about the physical-chemical characteristics of these wines (Martins et al, 2018; Cabrita et al, 2018). This work aims to characterize the volatile composition of white wines produced in clay vessels with different coatings and to contribute to the knowledge and preservation of these wines that are a unique cultural heritage. Wine samples were produced during 2019 vintage from white grapes, using the traditional technology associated to these wines.