The aromas found in young Bordeaux red wines made with Merlot and Cabernet Sauvignon suggest a complex mixture of aromas of fresh red fruits such as cherry or blackberry for Merlot, and strawberry or blackcurrant for Cabernet Sauvignon. The aromas of these wines are closely linked with the maturity of the grapes. The climate change that has occurred during the last decade in Bordeaux has induced changes in the ripening conditions of grape berries. It is now widely admitted that over-ripening of the berries during hot and dry summers results in the development of characteristic flavors reminiscent of cooked fruits (fig, prune). The presence of these overriding odors found in both musts and young wines affects the quality and subtlety of the wine flavor and may shorten its shelf life.

In this video recording of the IVES science meeting 2023, Fernando Zamora (Department of biochemistry and biotechnology, Faculty of oenology, Universitat Rovira i Virgili, Spain) speaks about the effects of using cationic exchange for reducing pH on the composition and quality of sparkling wine. This presentation is based on an original article accessible for free on OENO One.

Vitis vinifera L. and other Vitis have high genetic variations for cultivars or varieties. Many countries carried out strong efforts creating new clones of varieties, mainly focusing on plants free of viruses and other grapevine diseases, but also on different agronomical and enological characteristics of the plants. The aim of this study was to evaluate six clones of Merlot in the traditional viticulture of southeastern Brazil, focusing on distinct characteristics of yield, enological potential of grapes and wine typicality, in order to improve wine quality.

During winemaking, some byproducts are obtained, such as grape pomace, which represent 13% of winery byproducts.

AIM: High pressure technologies represent a promising alternative to thermal treatments for improving quality and safety of liquid foods.

Wine is the result of the alcoholic fermentation (AF) of grape must. Besides AF, wine can also undergo the malolactic fermentation (MLF) driven out by lactic acid bacteria (LAB). Among LAB, Oenococcus oeni and Lactiplantibacillus plantarum are the dominant species in wine. Even if O. oeni is the most common LAB undergoing MLF in wine, due to its high tolerance to wine conditions, L. plantarum can be used to undergo MLF in must. The moderate tolerance of L. plantarum to low pH and ethanol, may compromise the fermentative process in harsh wines.

The elemental composition (the ionome) of grape leaves is an important indicator of nutritional
health, but its genetic architecture has received limited scientific attention. In this study, we
analyzed the leaf ionome of 131 interspecific F1 hybrid progeny from a Vitis rupestris (♀) X Vitis
riparia (♂) cross. The progeny were replicated in New York, South Dakota, Southwest Missouri ad Central Missouri, and the concentration of 20 elements were measured in their leaves at
three different phenological stages during the growing season. In leaves collected at the apical node at anthesis, elemental concentrations correlated in a consistent manner (p < 0.05) across all four geographic locations. In subsequent phenological stages, elemental ratios in the apical-node leaves remained consistent across the South Dakota and New York sites, but not across the Missouri sites. In leaves collected at the basal and middle nodes, correlations varied greatly across all locations.

Recognizing the influence of alcohol preference on health behaviors is essential for developing tailored interventions that effectively promote healthier lifestyles and optimize disease management strategies in the vulnerable population of patients with cardiometabolic diseases (CMD). The present study aims to provide valuable insights into how alcohol preference relates to dietary habits and medication adherence among patients with CMD diseases.

Context and purpose. Nitrogen (N) is crucial for plant development but is used inefficiently, with only 30–40% of the fertilizer assimilated by crops, leading to significant environmental losses.

Un projet multidisciplinaire sur l’effet du sol et du climat sur la qualité du vin a débuté en Afrique du Sud il y a 5 ans. Des mesures sont effectuées sous culture sèche dans des vignes de Sauvignon Blanc dans six localités différentes, cinq dans le district de Stellenbosch et une à Durbanville.