Vineyard microclimate alterations induced by black mulch through transcriptome reshaped the flavoromics of Cabernet Sauvignon

INTRODUCTION: Foam stability of sparkling wines is significantly favored by the presence of surface active agents such as proteins and polysaccharides [1]. For that reason, the renowned sparkling wines are aged after the second fermentation in contact with the lees for several months (even years). Thereby wines are enriched in these macromolecules due to yeast autolysis. Since this practice is slow and costly, winemakers are seeking for alternative procedures to increase their concentration in base wines. In that sense, the supplementation with inactive yeast during alcoholic fermentation has been proposed [2]. The aim of this study was to determine whether this new strategy is really useful for enriching base wines in macromolecules and for improving foam properties of the base wines.

Moderate wine consumption – with the meals – represents one of the beneficial components of the traditional mediterranean diet (med diet) and a positive item in the med diet score [1,2, 3]. The med diet is considered one of the best diets in the world and the world health organisation (who) identified this eating pattern as an effective strategy to prevent non-communicable diseases (ncd), since it is associated with lower disease occurrence and all-cause mortality [4] . Numerous well-conducted epidemiological studies have also reported that light-to-moderate intake of wine/alcoholic beverages is not only related to a reduced risk of cardiovascular disease, but also to all-cause mortality.

Cover crops are acknowledged to be an interesting tool to produce
higher quality grapes in red varieties, as they generally reduce vine vigour and yield. However, their incidence in white wine quality is not clear, since higher nitrogen availability can play an important positive
role, and cover crops may compete for this nutrient. The possible reduction in available nitrogen can also modify the fermentation processes, as well as the synthesis of aromas in the wine. The aim of this work was to evaluate the long-term effect of a grass cover crop on grape and wine quality.

The objective of this study was to determine the influence of four soils with contrasting chemical and physical properties on vine growth parameters and wine chemistry in a Paso Robles, California Cabernet Sauvignon vineyard

Wine consumers generally demand wines having a perception of softer tannins and less ripe, having a heaviness and richness on palate (full-body wine) with a limpid and stable color. However, polyphenol
(tannins)-rich wines have been also correlated with unpleasant taste properties such as astringency and
bitterness when perceived at high intensities. Modulating these unpleasant properties could be important for consumer’s approval of wines.