Apoplastic pH influences Vitis vinifera Barbera recovery responses to short and prolonged drought 

Challenges associated with climate change, such as soil erosion and drought, have impacted viticulture across wine regions globally in recent decades. As winegrowers struggle to maintain yield and quality standards under these conditions, methods to adapt to and mitigate the impacts of climate change have become more prevalent. One potential mitigation strategy is to enhance symbiotic interaction of grapevine roots with arbuscular mycorrhizal fungi (AMF).

AIM: Cross-over applications are an emerging technological approach in food microbiology where a microorganism from one traditional specific fermentation process is used to improve quality and safety in another agri-food production/chain (Dank et al., 2021). A complex microbial diversity is found in association with fermentation in wine, including Saccharomyces, non-Saccharomyces and malolactic bacteria,  all microorganisms versatile in terms of enological utilisation (Tempère et al., 2018). Here, we propose a systematic literature review highlighting the existing trends and possible future applications related to cross-over exploitation of wine-related microbiota. 

Grapevine (Vitis vinifera L.) is a globally cultivated crop and economically significant, particularly in the wine industry (Varela et al., 2024). Climate change is already affecting vineyards and is expected to worsen (Averbeck et al., 2019; Dupuis and Knoepfel, 2011).

Commercial oenological tannins (TECs) are widely used in the wine industry. TECs are rich in condensed tannins, hydrolyzable tannins or a mixture of both. Wine grapes are a important source of proanthocyanidins or condensed tannins while oak wood possess a high concentration of hydrolyzable tannins (Obreque-Slier et al., 2009). TECs contribute with the antioxidant capacity of wine, catalyze oxide-reduction reactions and participate in the removal of sulfur compounds and metals.

Varietal flavor is commonly known as the aromatic character of a wine in which the aroma of a particular grape variety predominates. However, not all varieties present particularly pronounced aromas. Therefore, different methods are constantly sought to enhance the aroma of wines with neutral aromatic characteristics, such as the use of glycosidases (1), certain yeast strains (2) or maceration with different agricultural products. In this work, aiming to improve the sensory profile together with the diversification of this product, white wines, derived from a neutral grape variety, were elaborated with the addition of mango peel by-products.