Application of nitrogen forms such as nitrate, urea, and amino acids effects on leaf and berry physiology and wine quality

Hydroxytyrosol (HT) is a phenolic compound present in olives, virgin olive oil and wine. HT has attracted great scientific interest due to its biological activities which have been related with the ortho-dihydroxy conformation in the aromatic ring. In white and red wines, HT has been detected at concentrations ranging from 0.28 to 9.6 mg/L and its occurrence has been closely related with yeast metabolism of aromatic amino acids by Ehrlich pathway during alcoholic fermentation. One of the most promising properties of this compound is the neuroprotective activity against pathological mechanisms related with neurode-generative disorders including Alzheimer’s and Parkinson’s disease.

In the context of climate change, grape ripening is increasingly suffering a decoupling between technological, phenolic, and textural maturity.

Comprehensive evaluation of grape composition at winery receiving areas often requires multiple measurements to ensure representativeness, as well as the use of analytical techniques that are time-consuming and involve sample preparation.

Yeast co-inoculations in winemaking have been investigated in various applications, but most often in the context of modulating the aromatic profiles of wines. Our study aimed to characterize S. cerevisiae interactions and their impact on wine by taking an integrative approach. Three cocultures and corresponding pure cultures of S. cerevisiae were characterized according to their fermentative capacities, the chemical composition and aromatic profile of the associated Chardonnay wines. The various strains studied within the cocultures showed different behaviors regarding their development.

Wood ageing remains one of the most fascinating processes in winemaking. Wood can act as a catalyst for wine quality through the release of volatile and non‑volatile constituents.