Antimicrobial activity of oenological polyphenols against Gram positive and Gram negative intestinal multidrug-resistant bacteria

The actual climate changes, together with the strong regulation of the European Union and Spanish government, in search of sustainable viticulture, have forced the recovery of minority varieties, expanding the range of grape varieties, as well as the possible development of wines with unique profiles. In the Ribeira Sacra DO (Spain), a comparative study of the agronomic and qualitative behavior of the ‘Branco lexítimo’ variety has been carried out, compared to the majority white variety in the DO: ‘Godello’, located in the same study plot, with identic soil and climatic conditions. The study contemplated the analysis of phenology and leaf water potential, as well as the productive results and the analysis of the must quality, during four seasons: 2018 – 2021.

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].

In Chile there is a dry farming area known as a traditional wine region, where varieties brought by the Spanish conquerors still persist. These varieties, in general, are cultivated under traditional systems, with low use of technical and economic resources, and low profitability for their grapes and wines. In this region, as in other wine grape growing areas, climatic conditions have changed significantly in recent decades. In particular, the occurrence of spring frosts, when bud break has already begun, have generated significant losses for these growers.

Many works have been carried out to identify the key aroma volatile compounds of oak wood (e.g., whisky-lactone, furfural, maltol, eugenol, guaiacol, vanillin) using conventional gas chromatography coupled with olfactometry and mass spectrometry (GC-O-MS). Inspired by recent untargeted approaches in the field of food “omics”, this work aims to extend our knowledge on the impact of cooperage process on the volatile composition of oak wood using two-dimensional comprehensive gas chromatography coupled with time of flight mass spectrometry (GCxGC-ToFMS).

A large population of vines of the Mandón minority red variety (synonymous with Garró) has been located in old vineyards of the D.O. Arribes (Zamora and Salamanca) to conserve and recover this minority variety. The wines made with this variety are characterized by their good structure and color, interesting harmony, an excellently low pH, with high acidity, as well as complex aromas of blue fruits and a marked and expressive minerality.