The key role of vineyard parcel in modifying flavor compounds of Cabernet Sauvignon grapes

Vineyard water management in Australia is often associated with irrigation in warm and hot climates, but in cooler regions the larger share of the seasonal water demand is met by rainfall.

Agro-ecological transition and adaptation to climate change are the two major challenges facing modern agriculture.

Grape pomace (GP) is a winemaking by-product particularly rich in (poly)phenols and dietary fiber, which are the main active compounds responsible for its health-promoting effects. GP-derived products have been proposed to manage cardiovascular risk factors, including endothelial dysfunction, inflammation, hypertension, hyperglycemia, and obesity. Studies on the potential impact of GP on gut health are much more recent. However, it is suggested that, to some extent, this activity of GP as a cardiometabolic health-promoting ingredient would begin in the gastrointestinal tract as GP components (i.e., (poly)phenols and fiber) undergo extensive catabolism, mainly by the action of the intestinal microbiota, that gives rise to low-molecular-weight bioactive compounds that can be absorbed and utilized by the body.

AIM The main lead exposure route is the intake of contaminated food, water, and alcoholic beverages, in particular wine. At the gastric level, Pb is transformed into a soluble compound which, when conveyed into the bloodstream, is the long-term cause of saturnism, intoxication with neurotoxic, nephrotoxic and hematopoietic effects, and with the neurological developmental delay of children. Pb is classified by the International Agency for Research on Cancer as a 2A class, possible carcinogenic to humans. In an opinion on possible health risks, CONTAM considered that cereals, vegetables, drinking water, and wine give a greater contribute to dietary exposure to Pb in Europe. Large quantities of wine, beer, and other alcoholic products drinking can increase daily Pb intake above the maximum permitted levels.

The bioprotection of musts or grapes is a strategy for limiting sulfiting during winemaking and more specifically at pre-fermentative step. The most preconized yeasts in bioprotection mainly belong to Metschnikowia pulcherrima and Torulaspora delbrueckii species. While previous studies have demonstrated that bioprotectant non-Saccharomyces strains were able to protect musts and wines against microbial spoilage as well as sulfites, they cannot protect must against oxidation which appears to be the main limit of this practice.