Multispectral fluorescence sensitivity to acidic and polyphenolic changes in Chardonnay wines – The case study of malolactic fermentation

With growing consumer interest in products without chemical additives, limiting the use of sulfites is a priority for the wine industry. Bioprotection is a biological alternative that avoids or reduces the risks of alterations that have a negative impact on the organoleptic quality of wines and, ultimately, on their acceptability to consumers. bioprotection can also provide a response to the risks of microbiological deviations, which are increased both by climate change and by the organization of harvesting operations, which increasingly include the use of multi-bins filled at the vine, exposing the harvest to sometimes high temperatures for longer periods of time.

The growing demand for non-alcoholic wines, along with issues related to waste disposal and environmental pollution amid military conflicts, natural disasters, and industrial emissions, necessitates the implementation of environmentally sustainable technologies in the winemaking industry.

The quality and color stability of red wines are directly related to content and distribution of phenolic compounds. However, the climate change produces the asynchrony between the dates of technological and maturity of grapes. The crop-forcing technique (CF) restores the coupling between phenolic and technological ripeness while limits vineyard yields. Blending of wines is frequently used to equilibriate composition of wines and to increase their stability, color and quality. The aim of the present work is to study the phenolic composition and color of wine blends made with FW (wines from vines subjected to CF) and CW (wines for vines under the usual cultivation practices).

L’AOC Ribeiro est la plus ancienne de Galice (NO de l’Espagne), avec une aire de production potentielle de 3.200 ha. Situé dans la région centrale de la vallée du Miño, le Ribeiro a un climat de tipe maritime tempéré qui se correspond avec la zone climatique II de Winkler.

The adoption of PIWI (Pilzwiderstandsfähige) grape cultivars, bred for resistance to fungal diseases, is a transformative step towards sustainable winemaking.