Simulated climate change in a Mediterranean organic vineyard altered the plant physiology and decreased the vine production

Fungal chitosan is a polysaccharide made up of glucosamine and N-acetyl-glucosamine and derived from chitin-glucan of Aspergillus niger or Agaricus bisporus. Fungal chitosan has been authorized as an antiseptic agent in wine since 2009 (OIV) and in organic wine in 2018. At the maximum dose of 10g/hl, it was shown to eliminate Brettanomyces bruxellensis, the main spoilage agent in red wines. Fungal chitosan is highly renewable, biocompatible (ADI equivalent to sucrose) and non-allergenic. However, winemakers often prefer to use sulfites (SO2), though sulfites are classified as priority food allergens, than chitosan. Indeed, many conflicting reports exist regarding its efficiency and its side effects towards beneficial wine microorganisms or wine taste. These contradictions could be explained by the heterogeneity of the fungal chitosan lots traded, the diversity of the wines (chemical composition, winemaking process), but also, by the recently highlighted huge genetic diversity prevailing in wine microbial species.

The own-rooted vineyard of Santorini is a unique case of vineyard worldwide that is been cultivated for thousands of years. On the island’s volcanic soil, the vines are still cultivated with traditional techniques, which are adapted to the specific and extreme weather conditions that prevail on it. While climate change is a reality in the Mediterranean region, will Santorini vineyard endure its impact? The study of the traditional training systems, techniques and vine density, as well as the application of sustainable solutions (cover crops and use of kaolin etc.) revealed sustainable methods for the adaptation of the local viticulture to new climatic phenomena that tend to be more and more frequent in the region due to climate change.

Le sol est un facteur important permettant la croissance de la vigne. Les propriétés physiques et chimiques, mais aussi microbiologiques ont une influence sur beaucoup des fonctions du sol comme la structure, le drainage, la fertilité, déterminant la vigueur des plantes et le potentiel œnologique des raisins.

AIM: Combined investigation of the influence of berry maturity, maceration time and wine maturation on the changes in polyphenols and sensory characteristics of Pinot noir and Cabernet-Sauvignon.

Aroma diversity is one of the most important features in the expression of the varietal and geographic identity and sensory uniqueness of a wine. Italy has one of the largest ampelographic heritages of the world, with more than five hundred different varieties. Among them, many are used for the production of dry still white wines, many classified as Protected Designation of Origins and therefore produced in specific geographical areas with well-defined grape varieties. Chemical and sensory characteristics of the aroma of these wines have never been systematically studied, and the relative diversity has never been described and classified.