Possible methods of adaptation to the effects of climate change in the Tokaj Wine Region 

Multiple sclerosis (MS) is a multifactorial autoimmune disease associating demyelination and axonal degeneration developing in young adults and affecting 2–3 million people worldwide. Plant polyphenols endowed with many therapeutic benefits associated with anti-inflammatory and antioxidant properties represent highly interesting new potential therapeutic strategies. We recently showed the safety and high efficiency of grape seed extract (GSE), a complex mixture of polyphenolics compounds comprising notably flavonoids and proanthocyanidins, in an experimental autoimmune encephalomyelitis (EAE) mouse model of MS.

The universalization in wine production has been restricting the imprint of terroir in regional wines, resulting in loss of typicity. Microbes are the main driving force in wine production, conducting fermentation and originating a myriad of metabolites that underly wine aroma. Grape berries harbor an ecological niche composed of filamentous fungi, yeasts and bacteria, which are influenced by the ripening stage, cultivar and region. The research project GrapeMicrobiota gathers a consortium from University of Zaragoza, University of Minho and University of Tours and aims at the isolation of native yeast strains from berries of the wine region Douro, UNESCO World Heritage, towards the production of wines that stand out in the market for their authenticity and for reflecting their region of origin in their aroma.

The main phenological stages (budburst, flowering, veraison, and ripeness) and the fruit composition of 34 Spanish minority varieties were studied to determine their cultivation potential and help winegrowers adapt their production systems to climate change conditions. In total, 4 control cultivars, and 30 minority varieties from central Spain were studied during a period of 3 campaigns, in the ampelographic collection “El Encín”, in Alcalá de Henares, Madrid. Agronomic and oenological characteristics such as yield, and total soluble solids concentration have been monitored.

Botanist Andreas Raphael Wolny collected a grapevine herbarium from 1812-1824 in Sremski Karlovci (wine region of Vojvodina, Serbia), which represents local cultivated grapevine diversity before the introduction of grape phylloxera in the region. The herbarium comprises over 100 samples organized into two subcollections based on berry colour (red and white varieties), totaling 47 different grape varieties. The objective of this study was to investigate the historical varietal assortment of Balkan and Pannonian winegrowing areas with long viticulture traditions.

Wine flavour is the integration of distinct physiologically defined sensory systems that combine taste, aroma and trigeminal sensations, and it is a key determinant factor for the acceptance of wine by consumers. Volatile compounds, are important contributors to wine flavour, specially to aroma. These small and low-boiling point compounds are easily released into the air allowing to enter and move within the nasal or oral cavities where they can bind the olfactory receptors. Additionally, wine also contains aroma precursors, which are non-volatile compounds, but that can be broken down releasing volatile odorants. During wine tasting, all these chemicals (volatiles and non-volatiles) can be submitted to the action of salivary enzymes.