Cumulative effects of repeated drought stress on berry composition, and phenolic profile: Field experiment insights

Context and purpose of the study. Reducing pesticide use such as glyphosate, is a key challenge to support sustainability of viticulture systems and resilience of vineyard.

The effects of different methods of soil management on the nutrient supply and the wine quality of organically grown Grüner Veltliner grapevines (wide-spaced high culture training system) were investigated in the winegrowing region Wagram of Lower Austria (municipality: Großriedenthal).

Non-saccharomyces yeasts gained an increased interest in winemaking during the last decades, due to their ability to produce relevant amounts of polysaccharides. Moreover, a significant release of glutathione into the wine during fermentation was also observed with these strains, as well as an improvement of color stability and wine aroma profile. Valuable results have been obtained by hanseniaspora spp. concerning the release of polysaccharides and the production of acetic esters, mainly during fermentation.

The phenolic compounds present in the wine are responsible for reducing the risk of developing chronic diseases (cardiovascular, cancer, diabetes, Alzheimer …) because of their antioxidant activities and the presence of nutraceutical molecules with targeted biological activities. Polyphenols not only contribute to the “French paradox” but also contribute to give the wine its color, structure, aroma and allow a long-term preservation.

Tropical fruit aromas in wines are thought to be important to wine consumers, although there is little research to confirm this statement. With so many wine styles available, it has become important to understand the qualities that are desirable to consumers and how to achieve those qualities. Thiols and esters are compounds that have been found to cause tropical fruit aromas in chardonnay (ref). Fermentation temperature gradients and skin contact were found to increase these compounds using micro scale fermentations. This work aimed to scale up these fermentations/operations to determine if the desired tropical fruit aromas could still be achieved and if there is a perceivable difference in tropical fruit aromas, liking, and emotional response in the wines at the consumer level.