Immobilization of S. cerevisiae and O. œni for the control of wine fermentation steps

Aim: Among Botryosphaeriaceae species associated with Botryosphaeria dieback of grapevines, Neofusicoccum parvum is one of the most virulent and fastest wood-colonizing fungi. This study aimed to evaluate the susceptibility of six red grapevine cultivars (“Bobal”, “Monastrell”, “Garnacha Tinta”, “Moravia Agria”, “Tinto Velasco” and “Moribel” to N. parvum, under field conditions.

For coopers, toasting process is considered as a crucial step in barrel production where oak wood develops several specific aromatic nuances released to the wine during its maturation

Lately, rosé wine is rapidly increasing its popularity worldwide. Short-time macerations with the red skin of the grapes cause the partial extraction of anthocyanins, which are responsible for the pinki-sh-salmon hue of rosé wines. However, the low quantity of tannins (antioxidants) and richness in phenolic acids, which can be easily oxidized into yellowish pigments, tend to predispose rosé wines to an undesirable browning. Although the use of SO₂ for the prevention of oxidation is highly extended, this practice is expected to be reduced. Therefore, the search for alternative oenological adjuvants that prevent the oxidation and browning of rosé wines is highly desired.

Wine quality depends on grape biochemical constituents, including sugars, organic acids, amino acids, and bound and free aroma compounds, which are influenced by vineyard location and environmental factors such as temperature and precipitation [1].

The study was carried out in 2006 with Merlot grapes from vines grown using the trellis system, where four treatments were compared with different levels of water stress.