Simplifying the measurement of different forms of cu in wines and strategies for efficient removal

On the market there are several wine grapes which are tolerant to the main fungal diseases. These varieties, commonly defined “resistant”, were developed in the grapevine breeding programs carried out mainly in Germany, France, Hungary and Italy. Some of these cultivars have been included in the national catalogues of wine grape varieties and have sometimes been allowed for specific kinds of wine. The VEVIR project, aimed at the enological evaluation of resistant vines, involves 33 cultivars achieved at the State Institute for Viticulture Freiburg in Germany, the Research Institute of Viticulture and Enology Pecs in Hungary and the Fondazione Edmund Mach S. Michele all’Adige (FEM) in Italy.

Perceived aroma plays an important role in wine quality, and it depends mainly on the volatile composition. Volatile organic compounds (VOCs) from grapes and those formed during winemaking are involved in the sensory complexity of wines. In aroma-neutral winegrape varieties, the winemaking process itself, and particularly alcoholic fermentation (AF), impacts strongly on the organoleptic characteristics of wines due to the formation of volatile alcohols, acids, and esters. In addition, phenolic compounds could contribute not only to the wine color but also to VOCs evolution during AF.

Interpretation of ancient texts, such as the Amos epigraphic farming leases, questions both locations and spatial extents of the viticultural area, as well as soils, landscapes, cropping methods

Oenococcus oeni is the main Lactic Acid Bacteria responsible for malolactic fermentation, converting malic acid into lactic acid and carbon dioxide in wines. Following the alcoholic fermentation, this second fermentation ensures a deacidification and remains essential for the release of aromatic notes and the improvement of microbial stability in many wines. Nevertheless, wine is a harsh environment for microbial growth, especially because of its low pH (between 2.9 and 3.6 depending on the type of wine) and nutrient deficiency. In order to maintain homeostasis and ensure viability, O. oeni possesses different cellular mechanisms including organic acid metabolisms which represent also the major pathway to synthetize energy in wine.

The brown marmorated stink bug (BMSB, Halyomorpha halys Stal) is an invasive pentatomid native to eastern Asia that is spreading rapidly worldwide, notably through human-mediated activities. Globally, it was reported in the USA, Canada, Italy, Hungary, and other European countries. BMSB has a broad host range that includes over 170 plants, many of agricultural importance, including various fruit, vegetables, row crops, and ornamentals. When present in the vineyard, the pest can affect yield and quality by directly feeding on berries resulting in fruit collapse and necrosis. Additional damage occurs when BMSB are carried into the winery within the grape clusters. The presence of BMSB during wine processing can affect juice and wine quality through the release of volatile compounds produced as a stress response. The major secretes compounds are tridecane and trans-2-decenal. Tridecane is an odorless compound and its effect on wine quality is currently unknown. Trans-2-decenal is an unsaturated aldehyde considered to be the main component of BMSB taint with strong green, coriander, and musty-like aromas. Its threshold value in wine was estimated at about 5 µg/L.