Antifungal and Laccase-Suppressing Activity of Phenolic Compounds and Their Oxidation Products on Grey Mold-Fungus Botrytis cinerea

Deciding to grow grapes in Oregon is complex issue due to our diverse geography, climate, and relatively short history of grape growing. For any potential grape grower, vineyard site selection is the single most important decision they will face.

One of the basic problems in the viticulture branch is the improvement of perspective technologies for both vine training systems: with vertical standing and with free position of shoots, adapted to the requirements of complex mechanization.

Evidence for a specific effect of soil mineral composition on wine character is largely anecdotal. However, soil potassium supply to the vine must be properly balanced between deficiency and excess for good fruit quality.

Major factors involved in wine quality and typicity are soil type, climatic conditions, plant material (rootstock and cultivar), vineyard management practices and winemaking conditions.

White wine protein haze can be prevented by removing the grape juice proteins, currently achieved by bentonite addition. To avoid wine volume loss and to minimizes aroma stripping, degrading haze-forming proteins in wine with proteases is a particularly interesting alternative to bentonite. In the present study, two fungal proteases treatments combined with different heating (50, 60, 72 °C) + refreshing steps, were applied on Gewürztraminer grape juice, and compared to bentonite treatments. The impact of these 19 treatments on the wine haze risks was determined by using two heat tests at 50 °C (heating during 30 to 120 min) and 80 °C (heating during 5 to 60 min). The protein contents and compositions were also estimated using the SDS-PAGE + densitometric integration techniques.