Valorization of wine lees for oenological interest by eco-responsible processes

Anthocyanins and tannins contribute to important sensorial traits of red wines, such as color and mouthfeel attributes.

Obtaining high-quality RNA from grape tissues, including berry pulp, berry skins, stems, rachis, or roots, is challenging due to their composition, which includes polysaccharides, phenolic compounds, sugars, and organic acids that can negatively affect RNA extraction. For instance, polyphenols and other secondary metabolites can bind to RNA, making it difficult to extract a pure sample. Additionally, RNA can co-precipitate with polysaccharides, leading to lower extraction yield. Also, sugars and organic acids can interfere with the pH and ionic properties of the extraction buffer. To address these challenges, we optimized a protocol for RNA isolation from grape tissues.

The arrangements of flowers and wine counterparts are inextricably linked. Whether a fundamental aspect of tablescaping or acolytes to broader entertainment rituals, they have an entangled history since ancient times. The aim of this contribution is to verify the influence of visually delicate and robust flower arrangements on individual description of wines. Changes in the sensory description of wines were investigated during subjects’ (thirty-two participants) exposure to three different conditions: the presence of delicate, robust, or totally absent flower arrangements. In each condition, the same two wines were blind tasted: a wine previously defined as delicate – a Pinot Noir from Australia, and a wine known for its robust character – a Tannat from Uruguay.

L’Oltrepò Pavese est une zone de collines de la Lombardie, région située au nord de l’Italie avec un vignoble qui s’étend sur près de 15 000 ha. Cette zone représente la plus grande aire de production de la région et une des A.O.C. les plus étendues de tout le pays. Les cépages les plus cultivés, même historiquement, sont autochtones : la Barbera et la Croatina utilisés pour la production de vin rouge «Oltrepò» et le Pinot noir pour la production de vins mousseux. Pour le zonage viticole de cette A.O.C., il a été pris en considération: le climat, les sols, les caractéristiques viti-vinicoles.

The evaluation of different chemical compounds present in Uvalino wines was correlated with sensory analysis. The analysis showed a high content of polyphenolic compounds responsible for the organoleptic properties of wine, including color, astringency and bitterness.