Polyphenol content of cork granulates at different steps of the manufacturing process of microagglomerated stoppers treated with supercritical CO₂ used for wine bottling

The odors of wines are diverse, complex and dynamic and much research has been devoted to the understanding of their chemical bases. However, while the “basic” chemical part of the problem, namely the identity of the chemicals responsible for the different odor nuances, was satisfactorily solved years ago, there are some relevant questions precluding a clear understanding. These questions are related to the physicochemical interactions determining the effective volatilities of the odorants and, particularly, to the perceptual interactions between different odor molecules affecting in different ways to the final sensory outputs.

In grapevine, phenology from bud break to berry maturation, depends on temperature and water availability. Increases in average temperatures accelerates initiation of bud break, exposing newly formed shoots to detrimental environmental stresses. It is therefore essential to identify genotypes that could delay phenology in order to adapt to the environment. The use of different rootstocks has been applied to change scion’s characteristics, to adapt and resist to abiotic and biotic stresses[1].

Grapevine cultivars can be unequivocally typed by both physical differences (ampelography) and genetic tests. However due to their very similar characteristics, the identification of clones within a cultivar relies on the accurate tracing of supply records to the point of origin. Such records are not always available or reliable, particularly for older accessions. Whole genome sequencing (WGS) provides the most highly detailed methodology for defining grapevine cultivars and more importantly, this can be extended to differentiating clones within those cultivars.

The nitrogen composition of the grapes directly affects the developments of alcoholic fermentation and influences the final aromatic composition of the wines. The aim of this study was to determine the effect and efficiency of foliar applications of urea on the nitrogen composition of grapes. This study was carried out during 2023 vintage and in the Chenin vineyard located in Estacion Experimental Mendoza (Argentina). Three urea concentrations 3, 6 and 9 Kg N/ha (C1, C2, and C3, respectively) and control (T) were applied in this vineyard at veraison. In all solutions were added 1ml/l of Tween 80 ® surfactant.

Light is responsible for adverse reactions in wine including the formation of unpleasant flavors, loss of vitamins or photodegradation of anthocyanins. Among them, the riboflavin degradation leads to the formation of undesirable volatile compounds, known as light-struck taste. These photo-chemical reactions could be avoided by simply using opaque packaging. However, most rosé wines are kept in transparent bottles due to different commercial reasons. Some agri-food waste extracts have been studied for their photoprotective action which turn to be highly correlated with phenolic content [1].