Defoliation combined with exogenous ABA application results in slower ripening and improved anthocyanin profile

The wooden barrel is a key factor in enology, since wine chemical composition and sensory properties changes significantly in contact with the barrel[1]. Today’s highly competitive market constantly demands new differentiated products and wineries search innovations continuously.
Wood selection is crucial: barrels stability to keep constant their contribution and the result on products, and additional and differentiated wood contributions to impact their new products. Oak wood selection has traditionally been carried out using parameters such as specie, location and grain, however, it goes one step further nowadays. Large cooperage work with non-destructive techniques that allow classifying oak wood quickly and easily according to their organoleptic contribution[2].

Among the Moscato grapes, Moscato Giallo is a winegrape variety characterized by a high content of free and glycosylated monoterpenoids, which gives very aromatic wines. The aromatic bouquet of Moscato Giallo is strongly influenced by the high concentration of linalool, geraniol, linalool oxides, limonene, α-terpineol, citronellol, HO-trienol, HO-diols, 8-Hydroxylinalool, geranic acid and β-myrcene, that give citrus, rose, and peach notes.

The fungicidal effect of UV-C radiation (100-280 nm wavelength) is well known, but its applicability for the control of pathogenic molds of grapes is conditioned by its effect on the host and by the risks inherent in its handling[1].
As an alternative, the effect in vitro of UV-B radiation (280-315 nm) on the main pathogenic molds of grapes has been studied: Botrytis cinerea, Aspergillus niger, Penicillium expansum and Rhizopus stolonifer.

The interest in sustainable and ecologic agricultural practices in grapevine has grown significantly in recent years in the context of ecological transition. Organic mulches are treatments that support the circular economy and positively affect the soil and the plant. They are an alternative to herbicides and other conventional practices since they may influence soil moisture, erosion, structure and weed control. However, their effects on the soil and must microbiota remain unknown.

Tropical fruit aromas in wines are thought to be important to wine consumers, although there is little research to confirm this statement. With so many wine styles available, it has become important to understand the qualities that are desirable to consumers and how to achieve those qualities. Thiols and esters are compounds that have been found to cause tropical fruit aromas in chardonnay (ref). Fermentation temperature gradients and skin contact were found to increase these compounds using micro scale fermentations. This work aimed to scale up these fermentations/operations to determine if the desired tropical fruit aromas could still be achieved and if there is a perceivable difference in tropical fruit aromas, liking, and emotional response in the wines at the consumer level.