Pacific Northwest wine regions and climates

Phenolic compounds are very importants in crop plants, which is why there have been the subject of a large number of studies

Context and purpose of the study. Leaf osmotic adjustment (i.e., active accumulation of osmolytes in the cells) has been reported in grapevines in response to drought and as a natural process throughout the growing season (seasonal osmotic adjustment).

The study was carried out in 2006 with Merlot grapes from vines grown using the trellis system, where four treatments were compared with different levels of water stress.

INTRODUCTION: Foam stability of sparkling wines is significantly favored by the presence of surface active agents such as proteins and polysaccharides [1]. For that reason, the renowned sparkling wines are aged after the second fermentation in contact with the lees for several months (even years). Thereby wines are enriched in these macromolecules due to yeast autolysis. Since this practice is slow and costly, winemakers are seeking for alternative procedures to increase their concentration in base wines. In that sense, the supplementation with inactive yeast during alcoholic fermentation has been proposed [2]. The aim of this study was to determine whether this new strategy is really useful for enriching base wines in macromolecules and for improving foam properties of the base wines.

The main objective of this work is to study and model the impact of the polyphenolic profile on the stability and quality of wine aroma during oxidative aging.