Influence of irrigation frequency on berry phenolic composition of red grape varieties cultivated in four spanish wine-growing regions

This essay was aimed to describe the clonal diversity of Oenococcus oeni in the malolactic fermentation of the carbonic maceration (CM) winemaking. The free and the pressed liquids from CM were sampled and compared to the wine from a standard winemaking with previous destemming and crushing (DC) of grapes [1]. O. oeni strain typification was performed by PFGE as González-Arenzana et al. described (2014) [2]. Results showed that 13 genotypes, referred as to letters, were distinguished from the 49 isolated strains, meaning the genotype “a” the 27%, the “b” the 14%, the “c” the 12%, the “d and e” the 10 % each other, and the remaining ones less than the 8% each one.

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In Ancient Egypt, wine was a luxury product consumed mainly by the upper classes and the royal family and offered to gods in daily religious rituals in the temples.
Since the Predynastic (4000-3100 BC) period, wine jars were placed in tombs as funerary offerings. From the Old Kingdom (2680-2160 BC) to the Greco-Roman (332 BC-395 AD) period, viticulture and winemaking scenes were depicted on the private tombs’ walls. During the New Kingdom (1539-1075 BC), wine jars were inscribed to indicate: vintage year, product, quality, provenance, property and winemaker’s name and title.

In order to study the impact of climate change on Bordeaux grape varieties and to assess the behavior of candidate grape varieties potentially better adapted to the new climatic conditions, an experimental vineyard composed of 52 grape varieties was planted in 2009 at the INRAE Bordeaux Aquitaine center[1]. Among the many parameters studied since 2012, berry weight for each variety was measured weekly from mid-veraison to maturity, with four independent replicates. The kinetics obtained allowed to study berry growth, a key parameter in grape composition and yield.

The wine industry is increasing the demand for indigenous yeasts adapted to the terroir to produce unique wines that reflect the distinctive characteristics of each region. In our group, we have identified and characterized 60 native yeast strains isolated from a vineyard in Maldonado-Uruguay, in which three strains stood out: Saccharomyces cerevisiae T193FS, Saturnispora diversa T191FS, and Starmerella bacillaris T193MS. Their oenological potential was evaluated at a semi-pilot scale in Tannat must vinification in the wine cellar to have a more precise and representative evaluation of the final product.