Impact of canopy management on thiol precursors in white grapes: a six-year field study

Developments in high-throughput sequencing (HTS) technologies allow us to obtain large amounts of microbial information from wine and must samples. Thus approaches, that are aimed at characterising the microbial diversity during fermentation, can be enhanced, or possibly even replaced, with HTS-based metabarcoding. To reduce experimental biases and increase data reproducibility, we compared 3 DNA extraction methods by evaluating differences in the fungal diversity with Riesling alcoholic fermentation samples at four different vineyards. The fungal diversity profiling was done using the genetic markers ITS2 and D2 using metabarcoding. The extraction methods compared consisted of a commercial kit, a recently published protocol that includes a DNA enhancer, and a protocol based on a buffer containing common inhibitor removal reagents. All methods were able to distinguish vineyard effects on the fungal diversity, but the results differed quantitatively.

Context and purpose of the study. In relation to global geo changes, including climatic ones, the following research has been conducted: 1. In Europe’s highest vineyard (1395 m.a.s.l.) (Cargnello, 2014÷2021; Cargnello & Col. 2019÷2021)

Most consumers enjoy wine in moderation, however, there remains a minority that may develop risky drinking habits, potentially harming themselves and those around them. For the last fifteen years, a prime objective of the wine in moderation programme has been to educate and empower the wine sector and now for the first time, a central education tool has been developed, integrating the topic of moderate consumption horizontally in all wine activities. The entire wine value chain – from the producer to the salesperson to the restaurant service staff – can contribute to reduce harmful consumption and encourage responsible drinking patterns.

Pinking describes the appearance of a salmon-red blush in white bottled wines produced exclusively from white grape varieties. It is understood as an undesirable chromatic phenomenon by both wine consumers and the industry. Nowadays, there are no treatments to fully reverse pinking once it occurs. Partial reversion has been shown after exposure of pinked wine to ultraviolet (UV) light.

Aims: The aims of this study were to (1) assess the response of the indigenous Cypriot variety Xynisteri to different irrigation regimes and (2) compare the performance of Xynisteri to Sauvignon Blanc grown in pots with different irrigation regimes.