Comparative QTL mapping of phenology traits in three cross populations of grapevine

The development of non-animal and non-allergenic alternatives to traditional protein fining agents used in winemaking is of critical importance in order to ensure consumer safety and production sustainability. This study evaluates the effect of protein extracted from three types of algae (spirulina, chlorella vulgaris and tetraselmis chuii) as fining agents on the polymeric proanthocyanidin content responsible for astringency, as well as their effect on the colour, phenolic composition and volatile aroma of two white wines (a and b).

Polyphenolic compounds are considered to have a major impact on the quality of red wines. Sensory impact, such as astringency and bitterness, stems directly from tannin composition. Thenceforth, quick analytical measurement of phenolic compounds appears to be a real challenge for winemaking monitoring and process control. Many methods were developed to analyzed polyphenols in wine, but they are time-consuming and require chemistry skills and equipment, not suitable for a rapid routine analysis. A reliable and rapid method to obtain this kind of measurement is Fourier Transform Infrared (FTIR) spectroscopy.

The color as well as the “clarity” of red wines are ones of the qualities required by the consumers. Red wines must have colloidal stability from its bottling to its consumption. The supplementation of red wines with additives, and especially Acacia senegal gum, contributes to its organoleptic properties such as the colloidal stabilization of the coloring matter. In a global perspective of limitation of additives in the field of enology, one of the objectives is notably (i) to reduce the use of additives in wines, by their number and/or their quantity, and (ii) to favor the use of natural additives while preserving the organoleptic and sensory qualities of wines.

Growing concerns over the environmental and health risks posed by chemical pesticides have highlighted the need to reduce their use in the agri-food sector.

As an industry that thrives more on, but may also be more affected by, vintage variation and regionality than any other agricultural enterprise, grape and wine production is ever more being impacted challenged by climate change.