White grape must processed by UHPH as an alternative to SO₂ addition: Effect on the phenolic composition in three varieties

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.

Global warming and increased frequency and/or severity of drought events are among the most threatening consequences of climate change for agricultural crops. In response to drought, grapevine (as many other plants) exhibits osmotic adjustment through active accumulation of osmolytes which in turn shift the leaf turgor loss point (TLP) to more negative values, allowing to maintain stomata opened at lower water potentials1. We investigated the capacity of Pinot noir leaves to modulate their osmotic potential as a function of: (i) time (seasonal osmoregulation), (ii) growing temperatures, and (iii) drought events, to enhance comprehension of the resilience of grapevines in drought conditions. We performed trails under semi-controlled field conditions, and in two different greenhouse chambers (20/15 °C vs 25/20 °C day/night). For two consecutive vegetative seasons, grafted potted grapevines (Pinot noir/SO4) were subjected to two different water regimes for at least 30 days: well-watered (WW) and water deficit (WD).

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.

Based on historical vine cultivation, the recent development of wine production in Drama wine region (Greece) has led to vine cultivation expansion of white and red varieties. The current cultivation of 500 ha of vineyards is expected to increase in the coming years. Natural terroir units (NTU) have been designed recently to support the production of high quality wines in the region [1]. The aim of this work is to evaluate the relevancy of the proposed NTUs regarding their suitability to produce wines of specific sensorial identity, and to provide guidelines for correct site selection for the expanding wine industry of the region.

The utilization of non-Saccharomyces yeasts in the wine industry has increased significantly in recent years. Alternative species need commonly be employed in combination with Saccharomyces cerevisiae to avoid stuck fermentation, or microbial spoilage. The employment of more than one yeast starter can lead to interactions between different species with an impact on the outcome of wine fermentation. Previous studies[1] demonstrated that S. cerevisiae elicits transcriptional responses with both shared and species-specific features in co-culture with other yeast species.