Oenological compatibility of biocontrol yeasts applied to wine grapes 

Plant roots fulfil important functions as they are responsible for the acquisition of water and nutrients, for anchorage and stability, for interaction with symbionts and, in some cases, for the storage of carbohydrates. These functions are associated with the Root System Architecture (RSA, i.e. the form and the spatial arrangement of the roots in the soil). The RSA results from several biological processes (elongation, ramification, mortality…) genetically determined but with high structural plasticity.

The agri-food industry is constantly searching for ingredients of high functional value, healthy and of natural origin. One species of particular interest is Vitis vinifera, due to its recognized antioxidant potential. Among the grape varieties, one group possesses these antioxidant compounds not only in the skin, but also in its pulp: Teinturier. The red grape has traditionally been used for color correction purposes in winemaking, however, its high antioxidant content transforms it into a raw material of high potential for new formulations of ingredients and foods for the health and wellness market.

Xylotrechus arvicola (Coleoptera: Cerambycidae) is a pest in vineyards (Vitis vinifera) in the main Spain wine-producing regions with Protected Denomination of Origin (PDO). The action of the larvae, associated to the spreading of wood fungi, causes damage especially in important varieties of V. vinifera. X. arvicola females lay eggs concentrated in cracks or under the rhytidome in the wood vines, which allows the emerging larvae to get into the wood and make galleries inside the plant being then necessary to prune intensively or to pull up the bored plants (1). The objective of the study was to evaluate captures of X. arvicola insects in five varieties of V. vinifera in PDO León.

Two of the most harmful microbial metabolites for human health that can be present in wines and either fermented or raw foods are biogenic amines (BA) and ochratoxine A (OTA). Winemakers are aware of the need to avoid their presence in wine by using different strategies, one of them is the use of enzymes. Some recombinant laccases have been characterized and revealed as potential tools to degrade these toxic compounds in wine[1], specifically biogenic amines[2].

The arrangements of flowers and wine counterparts are inextricably linked. Whether a fundamental aspect of tablescaping or acolytes to broader entertainment rituals, they have an entangled history since ancient times. The aim of this contribution is to verify the influence of visually delicate and robust flower arrangements on individual description of wines. Changes in the sensory description of wines were investigated during subjects’ (thirty-two participants) exposure to three different conditions: the presence of delicate, robust, or totally absent flower arrangements. In each condition, the same two wines were blind tasted: a wine previously defined as delicate – a Pinot Noir from Australia, and a wine known for its robust character – a Tannat from Uruguay.