A browser application for comprehensive 3-dimensional LC × LC × IM – MS data analysis to study grape and wine polyphenols

The application of different winemaking techniques helps to modify the basic parameters, phenolic profile, and aroma components influencing the final wine quality. In particular, pre-fermentative processes aim to increase the extraction and preservation of grape native compounds. Among them, cold liquid stabulation (macération sur bourbes) consists in maintaining the grape juice on its lees, in suspended condition at low temperature (0-8 °C) for a variable time (generally from 7 to 21 days). The aim of this work is to apply the cold liquid stabulation on two Italian white grape varieties, Arneis and Cortese, to evaluate the impact on basic parameters, color, polyphenolic compounds (TPI), antioxidant power (DPPH), total polysaccharides, and free and glycosylated volatile compounds (GC-MS analysis) during and after the process.

The Douro demarcated region constitutes just over 50% of the area of mountain vineyard in the world, i.e., vineyards with slope gradients of 30% or above. Among the different (terraced) vineyard layouts, the formerly preferred wider terraces supporting two rows of vines and the currently advocated narrower single vine row, dominate the vineyards’ planting layout. The slope of these terraces, in other words, the supporting earth ramp, is a key element in these vineyards’ construction.

Tannin, anthocyanins and their reaction products play a major role in the quality of red wines. They contribute to their sensory characteristics, particularly colour and astringency. Grape tannins and anthocyanins are extracted during red wine fermentation. However, their concentration and composition change over time, due to their strong chemical reactivity1. It is also well known that yeasts influence the wine phenolic content, either through the release of metabolites involved in the formation of derived pigments1, or through polyphenol adsorption2,3.

Analisi sulle zonizzazioni storiche, sulle produzioni tipiche ed originali e sulla “forestazione classica” per impostare innovative zonazioni vitivinicole e dei prodotti tipici, originali attraverso la “Nuova forestazione storica produttiva”. Le recenti ricerche ed attività svolte sulle zonizzazioni storiche, sulle produzioni tipiche ed originali e sulla “forestazione classica” dei Monti Iblei (Ragusa) (I) hanno permesso di rilanciare le produzioni tipiche ed originali vitivinicole in un innovativo programma integrato tra zonazione (“Grande Zonazione”) e “Nuova forestazione storica produttiva” (“Grande Forestazione Produttiva”) di questo importante territorio.

Climate is one of the main drivers of spatial and temporal variability in grapevine physiology and therefore a key determinant of grape composition and final wine value. The world has warmed 1.1 °C since pre-industrial times, and the latest IPCC report indicates an additional 0.5 to 1.3 °C of warming by mid-century with continental locations warming at a greater rate than the oceans.