Development and validation of a free solvent UHPLC/MS-MS method to analyse melatonin and its precursors in Spanish commercial wines  

The fungicidal effect of UV-C radiation (100-280 nm wavelength) is well known, but its applicability for the control of pathogenic molds of grapes is conditioned by its effect on the host and by the risks inherent in its handling[1].
As an alternative, the effect in vitro of UV-B radiation (280-315 nm) on the main pathogenic molds of grapes has been studied: Botrytis cinerea, Aspergillus niger, Penicillium expansum and Rhizopus stolonifer.

Volatile organic compounds (VOCs) are emitted by nearly all plant organs of the plants, including leaves. They play a key role in the communication with other organisms, therefore they are involved in plant defence against phytopathogens. In this study VOCs from grapevine leaves of two varieties of Vitis vinifera infected by Erysiphe necator were analysed. The varieties were selected based on their susceptibility to pathogen, Kishmish Vatkana has the Ren1 resistance gene and Zamarrica showed high susceptibility in previous trials.

Grapevine vigour, defined as the propensity to assimilate, store and/or use non-structural sugars for allowing fast growth of shoots and producing large canopies[1], is crucial to optimize vineyard management. Recently, a model has been proposed for predicting the vigor of young grapevines through the measurement of the vegetative growth and physiological parameters, such as water status and gas exchange[2]. Our objectives were (1) to explore the influence of the association of two grapevine varieties (Tempranillo and Cabernet Sauvignon, grafted onto R110 rootstocks) with arbuscular mycorrhizal fungi (AMF) on the vegetative vigour of young plants; and (2) to assess the effect of environmental factors linked to climate change on the vegetative vigour of Cabernet Sauvignon.

Wine, a sensitive and intricate agricultural product, is being affected by climate change, which accelerates grapevine phenological stages and alters grape composition and ripening. This influences the synthesis of key aroma compounds, shaping wine’s sensory attributes [1]. The complex aroma profile, resulting from compound interactions, presents a metabolomics challenge to identify these indicators and their environmental change responses, which is being addressed using diverse analytical techniques.

The agri-food industry is constantly searching for ingredients of high functional value, healthy and of natural origin. One species of particular interest is Vitis vinifera, due to its recognized antioxidant potential. Among the grape varieties, one group possesses these antioxidant compounds not only in the skin, but also in its pulp: Teinturier. The red grape has traditionally been used for color correction purposes in winemaking, however, its high antioxidant content transforms it into a raw material of high potential for new formulations of ingredients and foods for the health and wellness market.