Leaf elemental composition in a replicated hybrid grape progeny grown in distinct climates

AIM: Currently, an increasing concern from governments and consumers about environmental sustainability of wine production provides new challenges for innovation in wine industry. Accordingly, the application of more-environmentally friendly vineyard treatments against fungal diseases (powdery and downy mildew) could have a cascading impact on yeast ecology of wine production.

Polyphenols are important compounds involved in many chemical and sensory wine features. In winemaking, adding oenological tannins claims to have positive impacts on wine stability, protection from oxidation and aroma persistence. Polyphenols are antioxidant compounds by either scavenging reactive oxygen and nitrogen species or chelating Fe2+ ions (1). However, as tannins oxidation leads to the formation of highly reactive species (i.e. ortho-quinones), it is still unclear if they have an effective role toward oxidation of wine aromas (2). In this work, we aim at studying the effect of two commercial tannins (proanthocyanidins, ellagitannins) on red wine flavour (mainly aroma) before and after air exposition.

Light-struck taste (LST) is a wine fault that can occur in white and sparkling wines when exposed to light. This defect is mainly associated to the formation of methanethiol and dimethyl disulfide due to light-induced reactions involving riboflavin (RF) and methionine [1]. The presence of RF in wine is mainly due to the metabolism of yeast [2] which fermenting activity can be favoured by using yeast derivative products (YDPs) as nutrients. Nonetheless, a previous study showed the addition of YDPs before the alcoholic fermentation (AF) led to higher concentrations of RF in wines [3]. Due to the widespread use of YDPs in the winemaking process, this study aimed to understand the possible relation between the content of RF in wine and the YDP adopted as nutrient for AF.

AIM: To investigate chemical and sensory drivers of regional typicity of Cabernet Sauvignon from different geographical regions of Australia.

Grapevine black rot, caused by the ascomycete Phyllosticta ampelicida (Engelm.), formerly known as Guignardia bidwellii, is re-emerging as a major disease in European vineyards.