Amphora Wines: To Pitch Or Not To Pitch

In contrast to fruit and grape berry ripening, the biological processes causing ripening disorders are often much less understood, although shriveling disorders of fruits are manifold and contribute to yield losses and reduced fruit quality worldwide. Shrinking berries are a common feature for all shriveling disorders in grapevine although their timing of appearance during the berry ripening process and their underlying induction processes distinct them from each other. The sugar accumulation disorder Berry Shrivel (BS) is characterized by a suppression of sugar accumulation short after veraison resulting in berries low in sugar content and anthocyanins in berry skins, while the organic acid content is similar. Recent studies analyzed the biochemical, morphological and molecular processes affected in BS berries and linked early changes to the period of ripening onset [1,2].

With the Federation of Wine Syndicates of Anjou and the Wine Syndicate of Angevin for direct sale to the Property, the Higher School of Agriculture of Angers was led to carry out, in 1995, a survey of winegrowers in Maine and Loire, with a view to grouping the supply of some of the wines intended for direct sale (Huet, 1995).

The Spotted lanternfly (SLF), first detected in the U.S. in 2014, is an invasive phloem-feeding planthopper that poses a growing threat to grape and wine production in the U.S. In Pennsylvania, where it was first detected, reductions in grapevine production and fruit quality have been reported by commercial growers. Recent advances have begun to elucidate how SLF affects grapevine physiology and resource allocation, but no research has identified how SLF affects wine chemical composition and quality. Documented reductions in fruit sugar allocation due to heavy SLF phloem-feeding may have downstream effects on wine fermentation dynamics. Additionally, secondary metabolic responses stimulated by SLF may also influence berry chemical composition. The present study investigated SLF-mediated effects on wine composition through analysis of the volatile composition of wines produced from white- and red-fruited varieties of different Vitis parentage (e.g., Vitis vinifera vs. interspecific hybrids) following prolonged exposure to adult SLF phloem-feeding.

The conceptual image of a wine related to the terroir has consequences in technical terms. Among factors affecting the typicality, producers put forward the environmental factors of the terroir system

The microbial diversity during spontaneous grape must fermentation has a determinant influence on the chemical composition and sensory properties of wine. Therefore, yeast diversity is an important target to better understand wine regionality. Hence, the aim of this study was to isolate, identify, and characterize the yeast core microbiota in grape must during the early stage of lab-scale spontaneous fermentation of withered grapes to produce Amarone della Valpolicella wine (Verona, Italy).