Advancing grapevine science through genomic research

Marselan wines have an unusual high proportion of seed derived tannins from grapes having high proportions of skins, which are rich in tannins. But the causes behind this characteristic have not yet been identified. In vintage 2023 wines were made at experimental scale (9 kg by experimental unit) from Arinarnoa, Marselan and Tannat Vitis vinifera grape cultivars by traditional maceration, and by techniques aimed to increase the wine content in skin derived tannin: addition of extraction enzymes, addition at vatting of grape-skin enological tannins, or by extended maceration, known to increase the seed derived tannin contents of wines.

In recent decades, sustainability has risen to prominence across various industries, including agriculture, spurred by initiatives such as the new common agricultural policy and the farm to fork strategy within the European Union. Among agricultural activities, viticulture stands as a crucial player in sustainability, intertwining environmental, social, and economic dimensions, as exemplified by the OIV general principles of sustainable viticulture. Italy, one of the main players in the global wine market, has long been making efforts towards the introduction of sustainability-oriented practices and certifications.

Fruity aromas, characterized by red and black fruit descriptors, are central to the identity of Bordeaux red wines [1,2]. Despite extensive research focused on identifying and quantifying volatile compounds that contribute to fruity aromas in wine, the mechanisms underlying their interactions and sensory perception remain poorly understood [3].

According to winemakers, wine experts and sommeliers, aromas of wet stone, mineral, struck match and flint in white wines styles, such as those produced from Vitis vinifera L. cv. Chardonnay, are considered to be hallmarks of positive reduction.1,2 In recent years, the production of Chardonnay styles defined by aroma characteristics related to positive reduction has become more desirable among wine experts and consumers. The chemical basis of positive reduction is thought to originate from the concentration of specific volatile sulfur compounds (VSCs), including methanethiol (MeSH) imparting mineral and chalk notes,3 and benzenemethanethiol (BMT) responsible for struck match and flint.1,4

Red wines can undergo many undesirable changes during the winemaking process and storage, particularly oxidative degradation due to numerous atmospheric oxygen intakes. This spoilage can impact organoleptic properties and color stabilization but this impact depends on the wine composition. Phenolic compounds constitute primary targets to oxidation reactions