Altered lignans accumulation in a somatic variant of Tempranillo with increased extractability of polyphenols during winemaking

The work aims to characterise the colour features of the wines of two new resistant varieties breeeded at the Edmund Mach Foundation (Italy) and recently inscribed in the Italian National Registriy of Vine Varieties.

Following the latest oiv global report (april 26, 2024), the prevailing perception of wine consumption finds itself undergoing one of its most challenging adjustments. It’s plausible to anticipate a shift in the scope of pdo wines towards more human-centered products (wells and stiefel, 2019), necessitating the entire sector to adapt strategies to public interest patterns (touzeau, 2010: 17-31). Previously, a dominant notion of cultural property underscored the value of wine regions; the primary interest revolved around estate owners and retailers, along with vigneron tales.

Glutathione is a natural tripeptide composed of l-glutamate, l-cysteine and glycine, found in various foods and beverages. In particular, glutathione can be found in its reduced (GSH) or oxidized form (GSSG) in must, wine or yeasts¹. Numerous studies have highlighted the importance of GSH in wine quality and aging potential². During winemaking, especially during aging on lees, GSH helps prevent the harmful effects of oxidation on the aroma of the wine³. Nevertheless, the amounts of GSH/GSSG present in wine lees are often unknown and the choice of operating conditions (quantity of lees and aging time) remains empirical.

Cover crops are planted in vineyards for multiple benefits including soil conservation, weed management, regulation of grapevine vegetative growth

A misconception lingers in the minds of some wine consumers that Champagne wines don’t age. It’s largely a myth, certainly as far as the best cuvees are concerned. Actually, during the so-called autolysis period of time (in the closed bottle, after the “prise de mousse”), complex chemical reactions take place when the wine remains in contact with the dead yeast cells, which progressively bring complex and very much sought-after aromas to champagne. Nevertheless, despite their remarkable impermeability to liquid and air, caps or natural cork stoppers used to cork the bottles are not 100% hermetic with regard to gas transfers. Gas species therefore very slowly diffuse through the cap or cork stopper, along their respective inverse partial pressure. After the “prise de mousse”, because the partial pressure of CO2 in the bottleneck reaches up to 6 bars (at 12 °C), gaseous CO2 progressively diffuse from the bottle to the ambient air
(where the partial pressure of gaseous CO2 is only of order of 0,0004 bar).