Vitamins in grape must: let’s lift a corner of the veil

The composition of wine is largely determined by the composition of pre-fermentation juice, which is influenced by extraction of grape components. Different grape harvesting and processing conditions could affect the extraction of grape components into juice. Among these grape components, pathogenesis-related (PR) proteins are of great concern for white wine maker as they are the main cause of haze formation in finished white wine. If not removed before bottling, these PR proteins may progress into haze through the formation of complex with phenolics under certain conditions. Thaumatin-like proteins (TLPs) and chitinases are the main constituents of PR proteins found in protein haze.

The Southern Oregon American Viticultural Area (AVA) consists of the Applegate Valley, Rogue Valley, Umpqua Valley, Elkton Oregon, and Red Hills of Douglas County sub-AVAs (Figure 1) that are some of the many winegrape producing regions found within the intermountain valleys along the west coast of the United States.

The search for underground shelters is one of the oldest forms of human habitation, providing refuge in extreme environments such as deserts and polar regions.

Croatian viticulture is mainly based on native grapevine varieties susceptible to various diseases and pests, which leads to unsustainable use of large amounts of pesticides. The sustainable development of viticulture in the future will only be possible by increasing the resistance of the grapevine through the development of new resistant varieties. Breeding programs have been launched in the leading wine-growing countries to develop resistant varieties possessing high-quality levels. Native cultivars from Croatia are not included in the breeding programs of other countries.

The ongoing challenge of climate change is driving the need for novel oenological approaches aimed at finding effective environmental solutions.