Advancing grapevine science through genomic research

Grapes composition is a factor well known to affect wines composition and sensory expression. The goal of this study was to evaluate how grapes composition modifications linked to maturity level could affect wines aromatic expression and esters composition.

Not only vintner’s decisions in the vineyard, but also winemaker’s choices of technology approaches in the cellar play a significant role in the final wine style and quality. Whereas traditional technologies within chosen terroir are quite well explored and thus somehow predictable, there is no proper knowledge available on possible outcomes in case of implementing novel, alternative winemaking strategies. To reveal their effects on wine aroma compounds and sensory characteristics, two alternative strategies
(cryoextraction or addition of whole grape berries during last stages of fermentation) were compared to classical Vipava valley winemaking approach as normally used for an autochthonous variety Zelen. After separate vinification and bottling, all the experimental wines were subjected to semiquantitative metabolic profiling of volatile compounds (VOCs) by means of GC/MS and were then also sensorialy evaluated by pre-trained panel.

In the current context of global climate change, anticipating the evolution of the oenological potential of emblematic grape varieties of regions such as Burgundy and Champagne is a guarantee of the sustainability of a sector which has considerable economic weight. however, if various models of climate change cast doubt on the sustainability of these grape varieties in these regions, appellation decrees, as well as consumer expectations, do not allow or consider the use of alternative grape varieties. In addition, control/compensation methods such as irrigation are also not permitted.

Proseccco is a famous italian Protected Designation of Origin (PDO) produced in two regions: Veneto e Friuli Venezia Giulia, however, the production is mainly concentrated in the province of Treviso. These territories are characterized by plains with some hilly areas and temperate climate. Its Production regulation provides a minimum utilization of 85% of Glera grapes, a local white grape variety, and up to a maximum of 15% of other local and international varieties. Prosecco second fermentation takes place, according to the Charmat method, in autoclaves.

AIM To determine the effect of both ripeness and enzyme maceration on the astringency and bitterness perception of Cabernet Sauvignon winesRecent work has contributed to a more detailed understanding of the grape cell wall deconstruction process from ripening through crushing and fermentation, providing a better understanding of what role polysaccharides play in post-harvest fermentation of grapes(1,2). Current research on glycomics in red wine making suggest polysaccharides are important sensory impact molecules (3–6). METHODSOur experimental system harvests Cabernet Sauvignon grapes at three different ripeness levels and makes wine both with and without enzyme treatment.