Heat berry: the influence of abiotic factors on the composition of berries, must and wine in Vitis vinifera L. CV Riesling

The use of toasted vine-shoots (SEGs) as an enological tool is a new practice that seeks to improve wines, differentiating them and encouraging sustainable wine production. The micro-oxygenation (MOX) technique is normally combined with alternative oak products with the aim to simulate the oxygen transmission rate that takes place during the traditional barrel aging. Such new use for SEGs implies a reduction in color due to the absorption by the wood of the responsible compounds, therefore, given the known effect that MOX has shown to have on the modification of wine color, its use together with the SEGs could result in an interesting implementation with the aim to obtain final wines with more stable color over time.

Flow cytometry (FCM) is a powerful technique allowing the detection, characterization and quantification of microbial populations in different fields of application (medical environment, food industry, enology, etc.). Depending on the fluorescent markers and specific probes used, FCM provides information on the physiological state of the cell and allows the quantification of a microorganism of interest within a mixed population. For 15 years, the enological sector has shown growing interest in this technique, which is now used to determine the populations present (of interest or spoilage) and the physiological state of microorganisms at the different stages of winemaking.

Climate plays a predominant role in vines’ growth and productivity and several environmental variables are already known to pose challenges to grapevine production and the horticultural industry as a whole. In this context, a number of extreme weather events already occurring and expected to occur in the next decades even more frequently and with higher magnitude results from current climate change scenario. The aim of this study was to examine the physiological responses of roots, leaves, and berries of Vitis vinifera cv. Sauvignon blanc to consecutive and combined stressors simulated in a semi-controlled environment.

Metschnikowia pulcherrima is a well-studied non-conventional oenological yeast due to its positive contributions to winemaking as a bioprotective agent and as an aroma-enhancing starter in sequential fermentations with Saccharomyces cerevisiae (Binati et al., 2023; Canonico et al., 2023).

In this video recording of the IVES science meeting 2024, Stéphane La Guerche (Œnoppia, Paris, France) speaks about wine labelling with the list of ingredients: context, consumer’s perception and future challenges. This presentation is based on an original article accessible for free on IVES Technical Reviews.