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

Arbuscular mycorrhizal fungi (AMF) symbiosis is probably the most widespread beneficial interaction between plants and microorganisms. AMF has been widely reported to promote grapevine growth, water and nutrient uptake as well as both biotic and abiotic stress tolerance[1]. However, the impact of AMF on grape composition has been less studied. The aim of this work was to evaluate the effects of the association between two commercial grapevine cultivars (Tempranillo and Cabernet Sauvignon grafted onto 110 rootstock) and AMF on the anthocyanin, flavonol and amino acid concentrations and profiles of grapes.

Calcium (Ca) is an important nutrient for plants which plays key signaling and structural roles. It has been observed that exogenous Ca application favors the pectin accumulation and inhibition of polygalacturonase enzymes, minimizing fruit spoilage. Silicon (Si) is a non-essential element which has been found to be beneficial for improving crop yield and quality, as well as plant tolerance to diverse abiotic and biotic stress factors. The effect of Si supply to grapevine has been assessed in few investigations, which reported positive changes in grape quality and must composition.

The study conducted various fermentations of different grape juices using various strains of Lachancea thermotolerans and one strain of Saccharomyces cerevisiae. Because of the new conditions caused by climate change, wine acidity must be influenced as well as the volatile profile. Non-Saccharomyces yeasts such as L. thermotolerans are real options to mitigate the impact of climate change in wine production.

“Sulphites” and mainly sulphur dioxide (SO2) is by far the most widely used additive (E-220/INS 220) in winemaking and likely the most difficult to replace. The well-known antioxidant, antioxidasic and antimicrobial properties of SO2 make this molecule a practically essential tool, not only in winemaking, but also in the production of other food products. The current trend in winemaking is the reduction of this unfriendly additive due to its negative effects on health and environmental. In particular, it could cause headaches and intolerance/allergic reactions in sensitive individuals. Wine is considered one of the major contributors of exposure of SO2 in the adult population, when this beverage is included in the diet.

Grapevine trunk diseases (GTD) occur wherever grapes are grown and are considered the main biotic factor reducing yields and shortening vineyards’ lifespan. Currently, no product is available to eradicate GTD once grapevines are infected. Therefore, prophylactic strategies based on pruning wound protection and ‘remedial surgery’, the only eradication method based on the elimination of infected wood and renewal of the vine by means of new canes or suckers, are the only effective strategies available. The Canadian grape and wine industry focusses on a sustainable production and thus, looking for alternatives to chemicals for disease management is a top priority.