Distribution and sensory impact of new oak wood-derived compounds in wines

In the Bordeaux vineyards, press wine represents approximately 15% of the total volume of wine produced[1]. Valuing this large volume of wine is necessary from an economic point of view, but also because of their organoleptic contribution to the blend, and their contribution to the construction of wines for laying down. Therefore, this study was developed considering the lack of recent scientific knowledge on the composition of red press wines. The aim of this study is to establish an initial assessment of their chemical composition including aromatic compounds and a phenolic part.

Climate change will increase the frequency of water deficit situation in some European regions, by the increase of the evapotranspiration and the reduction of rainfalls during the growing cycle. This requires finding ways of adaptation, including the use of plant material which is more tolerant to drought. In addition to the varieties used as scions that result in the typicality of wines, rootstocks constitute a relevant way of adaptation to more stressful environmental conditions.

Given that climate change is a continuous process, it is necessary to constantly search for new strategies that help the viticulturist sector to mitigate its consequences. All adaptation strategies will have a greater or lesser effect that in turn will be marked by the times of action. As a long-term action, a genetic breeding program to obtain new varieties descendant from Monastrell has been developed in the Region of Murcia (more specifically, in the IMIDA Research Center) since 1997. In this program, new red varieties have been developed through directed crosses of the Monastrell variety with other varieties such as Cabernet Sauvignon, Tempranillo and Syrah.

Consumption of wine/alcoholic beverages remains a topic of great uncertainty and controversy worldwide. The term “no safe level” dominates the media communication and policy ever since population studies in 2018 [1,2] were published, which denied the existence of a J-curve and suggested that ANY consumption of an alcoholic beverage is harmful to health. The scientific evidence accumulated during the past decades about the health benefits of moderate wine consumption, were questioned and drinking guidelines considered to be too loose.

In the 19th century, devastating outbreaks of phylloxera (Daktulosphaira vitifoliae Fitch), almost brought European viticulture to its knees. Phylloxera does not only take energy in form of sugars from the vine, but also affects the up- and down- regulations of genes, acts as a carbon sink and reprograms the physiology of the grapevines, including nutrient uptake and the defense system [1]. A key trait of rootstocks is the ability to perform well under high lime conditions as about 30 % of the land surface has calcareous soil. Iron deficiency not only causes the well-known problems of lime-induced chlorosis and stunted growth, but also affects the entire plant metabolism.