Comparative proteomic analysis of wines made from Botrytis cinerea infected and healthy grapes reveal interesting parallels to the gushing phenomenon in sparkling wine

Bioactive polyphenols from grapes and wines, like stilbenes and flavonols (SaF), are often determined to nutritional evaluation, but also for many other purposes. The objective of this study was to quantify SaF in red wines from “Campanha Gaúcha”, a large and young viticultural region from South Brazil. Moreover, through statistical analysis, evaluate the influence of these compounds according to varieties, production process, harvest years and micro-regions of cultivation. A total of 58 samples of red wines were analyzed by high-performance liquid chromatography coupled to diode array detector (HPLC-DAD) for determination of trans-resveratrol (R), quercetin (Q), myricetin (M), kaempferol (K), trans-e-viniferin (V) and their precursor, cinnamic acid (C).

Contribution Sparkling wines elaborated following the traditional method undergo a second fermentation in closed bottles of base wines, followed by aging of wines with lees for at least 9 months. Most of the sparkling wines elaborated are white and rosé ones, although the production of red ones is highly increasing. One of the initial problems in red sparkling wine processing is to obtain suitable base wines that should have moderate alcohol content and astringency and adequate color intensity; which is difficult to obtain when grapes must be harvested at low phenolic and industrial maturity stage. The low phenolic maturity degree in the red grapes makes essential to choose an adequate winemaking methodology to obtain the base wines because the extracted polyphenols will vary according the winemaking technique: carbonic maceration or destemmed-crushed grapes.

Wine industry is looking forward for innovative, safe and eco-friendly antimicrobial products allowing the reduction of chemical treatments in the grape defense and the winemaking process that can affect negatively the quality of the product. Ozone has been tested in food industry giving good results in preventing fungi and bacteria growth on a wide spectrum of vegetables and fruits, due to its oxidant activity and ability to attack numerous cellular constituents. Ozone leaves no chemical residues on the food surface, decomposing itself rapidly in oxygen. Gaseous ozone has been already tested for table grapes storage and on wine grapes during withering.

Saccharomyces cerevisiae (SC) is the main driver of alcoholic fermentation however, in wine, non-Saccharomyces species can have a powerful effect on aroma and flavor formation. This study aimed to compare untargeted volatile compound profiles from SPME-GC×GC-TOF-MS of Sauvignon blanc and Shiraz wine inoculated with six different non-Saccharomyces yeasts followed by SC. Torulaspora delbrueckii (TD), Lachancea thermotolerans (LT), Pichia kluyveri (PK) and Metschnikowia pulcherrima (MP) were commercial starter strains, while Candida zemplinina (CZ) and Kazachstania aerobia (KA), were isolated from wine grape environments. Each fermentation produced a distinct chemical profile that was unique for both grape musts. The SC-monoculture and CZ-SC sequential fermentations were the most distinctly different in the Sauvignon blanc while the LT-SC sequential fermentations were the most different from the control in the Shiraz fermentations.

Primary and secondary metabolites are major components of grape quality and wine typicity. Their accumulation is interconnected through a complex metabolic network, which is still not well understood. This study aims to investigate how the enzymes of central carbon metabolism interact with anthocyanin biosynthesis during grape berry development: does the accumulation of anthocyanins, which represents a non-negligible diversion of carbon metabolic fluxes, require reprogramming of central enzymes or is it controlled downstream of central metabolism? To this end, 23 enzymes involved in central carbon metabolism pathways have been analyzed in the berries of 3 grape cultivars, which have close genetic background but distinct temporal dynamics of anthocyanin accumulation.