Targeted and untargeted 1H-NMR analysis for sparkling wine’s authenticity

Depending on the variety, grapes contain several chemical classes of aromatic compounds (i.e., terpenols, norisoprenoids, benzenoids) mainly stored as glycosides in berry skin.

Cyprus is one of the very few phyloxera-free areas worldwide where the vast majority of vines are own-rooted and non-irrigated. ‘Xynisteri’ is a predominant indigenous cultivar, particularly amenable to extreme conditions such as drought and hot climate, thus rendering it appropriate for marginal soils and adverse climatic conditions. In the current work, a comparative study between irrigated (irrigation initiated at BBCH 71) and non-irrigated vines was conducted.

AIM: Different heat tests are used to predict a white wine haze risk after bottling. The most used tests are 30-60 min. at 80°C. Nevertheless, there is a lack of information about the relationship between the wine haze observed after such tests and the turbidities observed in the bottles after the storage/transport of the wines in more realistic Summer conditions (35-46°C during 3-12 days)

The use of pectinolytic enzymes in winemaking is state of the art. These enzymes catalyse the degradation of pectic substances through depolymerization (hydrolases and lyases) and de-esterification. As a result, it supports the extraction of juice and facilitates filtration. It has also been shown in winemaking that the presence of pectinolytic enzymes improves the stability, taste, texture, colour and aroma of products. With regard to enzymes currently applied in winemaking, enzymes derived from filamentous fungi dominate the enzyme industry. Fungal-based pectinolytic enzymes specifically require purification from the culture medium to eliminate unwanted side reactions, which is poorly sustainable. Some non-traditional yeast strains have been reported to exhibit pectinolytic activities. Therefore, the direct use of pectinolytic yeast during wine fermentation process can be an attractive and alternative source for the use of enzymes as input.

The year-on-year rise in temperatures and the increase in extreme weather events due to climate change are already having an impact on agriculture. Among the perennial fruit species, grapevine is already negatively impacted by these events through an acceleration of its phenology, more damage from late frosts or through an increase in the sugar level of the berries (and therefore the alcoholic degree of the wine) and a decrease of acidity, impacting the wine quality. Sun’Agri, in partnership with INRAE, Chambre d’agriculture du Vaucluse, Chambre d’agriculture des Pyrénées-Orientales and IFV, developed a protection system based on dynamic agrivoltaics to protect grapevine. It consists of photovoltaic solar panels positioned above the crop, high enough not to impede the passage of agricultural machinery, and tiltable from +/- 90° to adjust the level of shading on the vineyard. These smart louvers, driven by artificial intelligence (physical models & plant growth models), are steered according to the plant’s needs and provide real climate protection.