Atypical aging and hydric stress: insights on an exceptionally dry year

Targeted analytical methods can overlook compounds that are a priori unknown to play a role in the mouthfeel sensations. This limitation can be overcome with the information provided by untargeted metabolomic analysis using UPLC‐QTOF-MS. To this end, an untargeted metabolomic approach applied to 42 red wines has allowed development of a model with predictive capacity by cross-validation for the “dry”, “oily” and “unctuous” sensations perceived by a sensory panel. The optimal PLS model for “dry” retained compounds with positive regression coefficients (≥ 0.17) including a trimer procyanidin, a peptide, and four anthocyanins.

Ultra High-Pressure Homogenization (UHPH) is a high-pressure pumping at 300 MPa (>200 MPa) with a subsequent depressurization against a highly resistant valve made of tungsten carbide covered by ceramic materials or carbon nanoparticles. The intense impact and shear efforts produce the nano-fragmentation of colloidal biopolymers including the elimination of microorganism (pasteurization or sterilization depending on in-valve temperature) and the inactivation of enzymes.

The European wine industry is facing multiple challenges derived from climate change and the pressure of different fungal diseases that are compromising the production of traditional varieties. A sustainable alternative maybe the adoption of resistant varieties.
In this study, we have evaluated the enological potential of 9 resistant varieties (5 white and 4 red varieties) in La Rioja. Microvinifications were carried out with three biological replications. Oenological parameters were very diverse with acid content varying from 2.6 g/L to 6.6 g/L.

Wine acidity is a parameter of great importance that influences different quality factors of the product such as biological stability or organoleptic characteristics. In the current context of climate change, which gives rise to wines with higher levels of ethanol and lower acidity, the biological acidification with yeast species such as Lachancea thermotolerans could be a solution.
In this work, the effect of the inoculation of different L. thermotolerans on the acidity of wine was studied.

Microorganism-based inoculants have been suggested as a viable solution to mitigate the adverse effects of climate change on viticulture. However, the actual effectiveness of these inoculants when applied under field conditions remains a challenge, and their effects on the existing soil microbiota are still uncertain. This study investigates the impact of arbuscular mycorrhizal fungi inoculation on grapevine performance and microbiome. The study was conducted in a vineyard of Callet cultivar in Binissalem, Mallorca, Spain. Two different treatments were applied: control and inoculation with commercial mycorrhizae complex of Rhizoglomus irregulare applied to plants through irrigation.