Wine without added SO₂: Oxygen impact and color evolution during red wine aging

Plant diseases are a major obstacle to crop production. The main approaches to battle plant diseases, consist of synthetic chemicals to attack infecting pathogens. However, concerns are increasing about the effects of chemicals in the environment, leading to an increase in the use of biocontrol agents (BCAs), due to their assets, such as, antagonism, and competition. In this study, we tested the hypothesis that the introduction of Bacillus subtilis PTA-271 (Bs PTA-271) and Trichoderma atroviride SC1 (Ta SC1) produce distinctive modifications in the composition and network structure of the grapevine rhizosphere microbial community, as well as grapevine induced defenses.

In the Bordeaux vineyards, press wine represents approximately 15% of the total volume of wine produced[1]. Valuing this large volume of wine is necessary from an economic point of view, but also because of their organoleptic contribution to the blend, and their contribution to the construction of wines for laying down. Therefore, this study was developed considering the lack of recent scientific knowledge on the composition of red press wines. The aim of this study is to establish an initial assessment of their chemical composition including aromatic compounds and a phenolic part.

Reducing sugar accumulation in grape (Vitis vinifera L.) berries may be a way to mitigate the effect of climate change. Managing canopy and crop load is an effective way to do so, however, reducing canopy size has been demonstrated to induce undesirable effects on anthocyanins. The aim of this study was to test if an application of exogenous ABA on the grape berries of defoliated vines (⅔ of the leaves removed) can result in slower sugar accumulation while maintaining grape and wine quality. An experiment with defoliation and exogenous ABA application on directly on clusters (factorial design 2×2) was performed with ‘Tempranillo’ fruit-bearing cuttings.

Ozone is a potent oxidizing compound that quickly decomposes into oxygen without residues. Previous works reported that ozone is not only a disinfectant that directly harms the pathogens of the vine but also activates systemic defense systems in the plant by activating oxidative stress. We assume these systemic defense mechanisms are essential to the vines’ resistance to downy and powdery mildew (Plasmopara viticola & Erysiphe necator, respectively). The goals of the research are to examine the effect of spraying with ozone water on the plant’s resistance against the mentioned pathogens as well as to characterize the metabolic profile of the plants treated with ozone as well as physiological characteristics in the vines such as the level of Photosynthesis and crop yield. Vines in the vineyard sprayed with ozone water at concentrations of 2 and 4 PPM weekly and biweekly, untreated control & conventional spray. Leaves were taken from vines 2,4,7,9 and 11 days after exposure to ozone and inoculated with the pathogens.

Esca, a severe trunk disease affecting vineyards, is caused by fungal pathogens that induce wood necrosis and decay, leaf symptoms, yield losses, and potentially a rapid death of the vine. The prevalence of this disease varies across years, regions, cultivars, and plot ages. Despite its significance in understanding and predicting dieback risk in different vineyards, the role of climate in trunk diseases remains a relatively unexplored research area. While some studies have demonstrated the impact of certain climatic conditions on the prevalence of the disease, they often focus on a limited number of plots and yield conflicting results.We conducted a statistical analysis, using a Bayesian approach on a national database comprising prevalence data of esca from over 500 different plots in France, spanning the years 2003 to 2022 and encompassing various cultivars.